- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
A whole coconut is just the kernel of the fruit that grows on the most common tree in the tropics. The inside if the coco nut starts out gelatinous and firms up into the coconut meat we recognize as shredded coconut. Be sure to use unsweetened coconut, as sweetened coconut is very moist and not right for this bread. I use Cook’s Cookie Vanilla extract, a blend of two different types of vanilla. Available in most supermarkets, its floral aroma is perfect for this recipe. This is a luscious bread that is as beautiful as it is delicious. It goes well with tropical fruit salads and with chicken salad.
1. Preheat the oven to 350°F.
2. Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly browned, about 3 minutes. Transfer immediately to a small bowl and let cool to room temperature.
3. Place the ingredients in the pan according to the order the manufacturer’s instructions, adding the coconut with the dry ingredients. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick and smooth. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
4. When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.
Nutritional information is based on 24 servings, and using regular half-and-half.