Best Toasted Coconut Bread Recipes

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SOUTHERN LIVING'S TOASTED COCONUT CREAM CHEESE BANANA NUT BREAD



Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread image

This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.

Provided by Marz7215

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 19

1 cup pecans, divided
1/4 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (about 4 medium sized)
1/2 teaspoon vanilla extract
1/4 cup fat-free evaporated milk
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon butter
1/4 cup sweetened flaked coconut
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
  • Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
  • Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
  • Spoon batter into 2 greased and floured 8X4 inch pans.
  • Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
  • Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
  • Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

TOASTED COCONUT-BANANA BREAD



Toasted Coconut-Banana Bread image

Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.

Provided by JackieOhNo

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
1 (3 1/2 ounce) can flaked coconut, toasted (1 1/2 cups)

Steps:

  • Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
  • Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

TOASTED COCONUT BREAD



Toasted Coconut Bread image

Make and share this Toasted Coconut Bread recipe from Food.com.

Provided by Leanne

Categories     Breads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup shredded toasted coconut
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 cup milk
1 egg, well beaten
1/4 cup vegetable oil
1 teaspoon vanilla

Steps:

  • Combine all dry ingredients.
  • In a seperate bowl, mix milk, egg, oil and vanilla together.
  • Add to dry ingredients.
  • Stir until blended.
  • Pour into a greased and floured 9x5x3 loaf pan.
  • Bake at 350 for 1 hour.

Nutrition Facts : Calories 463.7, Fat 21, SaturatedFat 10.5, Cholesterol 40.9, Sodium 413.1, Carbohydrate 62.7, Fiber 3.4, Sugar 26.3, Protein 7.7

TOASTED COCONUT PEAR BREAD



Toasted Coconut Pear Bread image

This easy to make bread's aroma, taste and texture are hard to resist. This is a Pillsbury Bake-off winner.

Provided by Anita Hoffman

Categories     Sweet Breads

Time 1h30m

Number Of Ingredients 9

1-1/4 c coconut
1 c sugar
1-1/2 c mashed canned pears (29 ounce can, drained)
1 tsp vanilla
2-1/2 c flour
3 tsp baking powder
1/2 tsp salt
1/2 to 1 c chopped nuts
1 egg

Steps:

  • 1. Toast coconut for 5 to 7 minutes, stirring once.
  • 2. Grease bottom only of a loaf pan.
  • 3. In a large bowl, beat sugar, pears, vanilla and egg until well mixed.
  • 4. Add dry ingredients to wet ingredients. By hand, stir 25 to 35 strokes until dry ingredients are moistened. Stir in coconut and nuts. Pour into prepared loaf pan.
  • 5. Bake at 350 degrees for 55 to 70 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; loosen edges. Remove from pan. Cool completely.

TOASTED COCONUT BREAD



Toasted Coconut Bread image

Make and share this Toasted Coconut Bread recipe from Food.com.

Provided by OceanIvy

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 9

2 3/4 cups all-purpose flour
1 1/4 cups flaked coconut, toasted
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
2 tablespoons vegetable oil
1 egg
1 teaspoon coconut extract

Steps:

  • Heat oven 350.
  • Grease& flour a 9x5x3" loafpan.
  • (dont forget to toast the coconut!).
  • In a large mixing bowl,combine the first 5 ingredients.
  • Make a well in the center of dough.
  • Combine the other ingredients and add to doughy mixture.
  • Stir until mixture is evenly moistened.
  • Place dough in the prepared loafpan.
  • Bake for 1 hour,or until toothpick comes out clean.
  • Let the bread cool in pan for 10 minutes.
  • After removing,let cool on a wire rack.

Nutrition Facts : Calories 3031.2, Fat 78.7, SaturatedFat 40.3, Cholesterol 262.7, Sodium 4271, Carbohydrate 528.2, Fiber 13.3, Sugar 241.2, Protein 56.9

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