Cape May Coconut Bread - Sucha
- 1 cup butter
- 2 cups sugar
- 5 large eggs
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup buttermilk, liquid
- 1-1/3 cups sweetened shredded coconut, (3 1/2 ounces)
- 1 tablespoon coconut extract
- 1/4 cup water, For the Glaze
- 1 teaspoon coconut extract, For the Glaze
- 1/2 cup sugar, For the Glaze
Preheat the oven to 350 F. Cream butter, sugar and eggs until light and fluffy.
Sift together flour, salt and baking powder. Add these dry ingredients to the egg mixture alternately with the buttermilk.
Add coconut and the extract.
Spray three 8 x 4 loaf pans with cooking spray and then coat with plain unseasoned dry commercial breadcrumbs. Pour batter into the pans. Bake in preheated oven for 50 to 60 minutes, until a straw inserted into the center comes out clean. Place cakes on a rack, still in the pans.
Combine the glaze ingredients (last 3 ingredients) and boil for 2 minutes. Puncture the top of the cakes with a long fork and pour on the glaze. Cool in the pans. Yield = 3 loaves in 4 X 8 foil pans This bread toasts well. Also freezes well.
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