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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?

soooo good! i've eaten about 1/4 of the loaf already! my changes: used half ww/half unbleached flour, added almond extract in addition to the vanilla. I also baked it in a 9 x 5 bread pan and it only needed 30 minutes to be done. very tasty, will definitely make again!

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Hmmmmmmm, oh so yummy!! I love coconut and haven't had anything with it in forever.

I am famous for modifying recipes a lot, but for this one the only thing I did was :
- add about 2 tbsp more coconut (just because I bought a little more)
- topped it with coconut flakes (like a previous poster had done)
- used apple-strawberry sauce rather than plain apple sauce (because I was feeling adventurous)
- added one tablespoon liquid egg replacer (I did the same with my banana bread, and it's good, so I figured it's good in this too)

My oven sucks, so I added 40 degrees to the temp to a total of 390 degrees (that's how much I've been guessing that the oven is off) and it turned out perfect in the 45 minutes the recipe provided.

It tastes as good as it smells. I'll be adding this to my permanent recipe collection and WILL be making it again!

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I thought this was a great recipe.  I added a cup of dried cranberries and almond extract -- made 12 muffins.  They freeze very well.  Great for a lunch snack for the kids. 

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oh so good.  I made it as muffins and baked them for about 25 minutes.  also used whole wheat flour and more applesauce for the oil.  luscious, indeed.

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P.S. I baked my bread for the recommended 45 minutes, and sure enough it was golden brown, but nonetheless it was slightly undercooked in the middle. It still tastes good to me, but I recommend letting it get more than just golden. I'll be aiming for 50-55 minutes next time. Of course, all ovens are different!

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Mmm...yummy! "Luscious" is indeed the perfect word for this bread -- it is very rich, so I could only eat a small slice at a time, but it is so good! I stole Kparsons idea and served with the the Ginger Peanut Soup on this site, and they complemented each other very well. My boyfriend declared this bread to be "amazing." I also topped it with additional toasted coconut, which is messy but good. Thanks for this recipe, I will definitely make it again. 5 stars!

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YUMMY!  I pulled this bread out of the oven at 5:00 and it was gone by 6:00.  It is killer good!  Thanks so much for this great recipe.  It's a keeper!

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This recipe was delicious!!! I added some raisons and spread some Earth Balance on it and it was sooooo good, it's definitely staying in my recipe book. Thanks so much for the recipe!

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