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Luscious Coconut Bread

What you need: 

1 cup unsweetened coconut
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
3/4 cup sugar
1 teaspoon vanilla

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns. Lightly grease a bread pan.
2. In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended.
3. Pour into prepared bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This is one of my favorite recipes. I can't count how many times I've made it.

This time however, I didn't have any applesauce. I'm lacto-ovo, so instead of the egg replacer, soy milk and applesauce, I just put in an egg and an extra splash of milk. Turned out fabulous still, although I burned my mouth trying to eat it as soon as it came out of the oven. ;)

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this is GREAT  :D! I had a craving for coconut and this hits the spot - thank you for the recipe  :)>>>
I substituted whole wheat pastry flour and instead of the energy egg replacer I used 1 tablespoon of flax seed, blended with 3 tablespoons of water. Turned out perfect!!

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This cake was absolutely phenomenal.  I have been craving coconut something for so long, and this hit the spot quite perfectly.  I only added 1/2 cup of sugar and 1 T of agave to give it a nice buttery rich flavor and topped it with coconut and sliced almonds and made muffins instead of bread, but other than that, this recipe is DEFINITELY one of my favorites that I've ever tried. Thank you so much!

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Holy crap I love this bread. I was shocked to realized I've never reviewed it. Shocked, I tell you! I make this with whole wheat flour and add chopped dates, thus I lessen the sugar to 1/2 a cup. I made this one time my family came over (because you can throw it together in like 5 minutes!, and my brother who SWEARS he doesn't like coconut LOVED it. Ate 3 pieces. It's so filling and delicious. Oh, I also like to add 1/2 a teaspoon or so of almond extract. I bet it would be good with coconut extract too! It's so moist and awesome. I think I am going to make it tonight now that I'm thinking about it!

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This was really good, however it was not as fantastic as I had hoped, based on all the stellar reviews. Maybe my expectations were just too high, but at any rate- I'll probably make it again.

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Have you guys used shredded or desiccated coconut?  Seems like it would change the texture of the bread between the two...

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This stuff is so delicious!  I'm glad I only made half the recipe because we can't keep our paws off it here.

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Pretty easy, and really good. I used sweetened coconut since I didn't have unsweetened, and it wasn't too sweet. It also finished in 20 minutes, but maybe because of the way the pan was (one of those big flower-shaped ones, I posted a pic). It was a little dry. Next time I think I'll use way more apple sauce or something. But I love this now.

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sub for 1 egg here

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um does any1 know how many "eggs"? i dnt have any energy egg replacer :o and use tofe or flax or applesauce or banana lol

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