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Cape May Coconut Bread - Sucha

brillmrtk 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

Step 1:

Preheat the oven to 350 F. Cream butter, sugar and eggs until light and fluffy.

Step 2:

Sift together flour, salt and baking powder. Add these dry ingredients to the egg mixture alternately with the buttermilk.

Step 3:

Add coconut and the extract.

Step 4:

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.

Step 5:

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.

24

Cape May Coconut Bread - Sucha

Cape May Coconut Bread - Sucha

Preparation

Serves

Calories

8424

Ingredients

  • 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
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Step 1:

Preheat the oven to 350 F. Cream butter, sugar and eggs until light and fluffy.

Step 2:

Sift together flour, salt and baking powder. Add these dry ingredients to the egg mixture alternately with the buttermilk.

Step 3:

Add coconut and the extract.

Step 4:

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.

Step 5:

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.

  • Cape May Coconut Bread - Sucha has been tagged:

  • Bread

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