Coconut Bread II

The pan asked is too small for the batter. Even though I tried and with the 45 minutes at 375 allowed , never cooked. I had to lower the temperature and add more time. A total mess.

It was good, however it comes out a bit burnt at the stated temperature. If I make it again, I will reduce the temperature and cooking a bit longer.

I love to make different breads…but I often alter the ingredients…on this one I like to use coconut milk, coconut oil and flakes…it is always a hit with a cup of hot soup!!!

Made this with coconut milk instead of buttermilk (because I had it on hand) and a little lemon juice. Also added sliced Almonds to the batter and sprinkled raw sugar on top. It was very coco nutty and moist, like I was having coffee and sweet bread in the Hawaiian Islands.

Great recipe- I altered the buttermilk and used Greek yogurt with some lemon juice- and added the glaze mentioned in the other review! My mother inlaw uses the same recipe! It makes all the difference!

This is an excellent sweet bread.the coconut flavor is wonderful.I used Fred’s suggestion for the glaze and made three mini loaves and baked at the lower temp. We toasted and buttered the slices. Yum!

This recipe is almost identical to one on the Taste of Home website. The only difference is in the amt. of baking powder This one calls for 1/2 tsp. baking powder. On the Taste of Home it is 1 tsp baking powder. AlsoI think the temp is too high. It should be 325 degrees.

I made this following the recipe and using only ONE loaf pan. I should have used two. It took a lot longer to bake and the bottom got burnt. I was making this for a bake sale, now I will have to bake something else. The cake does have good flavor.

Baked this recipe twice with the same results. I finally figured out that with an hour bake time & oven temperature at 350 degrees, the bread was still underbaked. I also think there was too much flour and eggs. I have baked loaf breads previously & the instructions may be a factor as I have looked at other recipes which did not call for the large amounts of flour and eggs. I have used butter in my recipes instead of shortening & oil & never encountered such a disaster. Perhaps the person who put this recipe on the internet should take another look and make adjustments.

I loved this recipe. I made it exactly as stated but subed half the sugar for splenda. I also added frozen blueberries. Very good and the boyfriend thought it was very good.

This is absolutly delicious!! People at work have been requesting for me to make more…I like to add more coconut to the recipe..love it!

Hi I modified this recipe , reduced the oil to 2 oz. from 8 , added 1 tsp cinnamon. Used quick bread method. Mixed all wet add blended dry ingridients , do not over mix. Much better, not so oily,. makes two laoves . I use 4 x 10 52 minutes in convection oven.

This is a fabulous recipe. I followed the instructions exactly, except for adding a glaze to the top. It made 3 smaller loafs and I baked for 50-55 minutes. The glaze listed in one of the reviews is the perfect addition to it, just amazing. I love coconut and this didn’t disappoint. My kids think I am a great chef now and asked me to make it again soon! For the glaze (if you don’t want to search the other reviews): 1 cup of sugar 1/2 cup of water 2 tbsp of butter (I used salted) 1 tsp of coconut extract (or 2 if you really like coconut flavor) While the bread was warm, I poked holes all over it with a knife and then poured some of the glaze over it slowly so it would sink in a little. After it had cooled some, I used a kitchen brush to spread some more glaze on the top.

I’ve made this bread 3 times now! Every time is better than the previous! I did make several changes and followed some of the advice in the reviews. – I used 1/2C less sugar – I used 1/2C oil (extra virgin olive oil in fact) and 1/2 C apple sauce – I used egg beaters instead of whole eggs – I used coconut milk once and almond milk another – I added 1/4tsp freshly grated nutmeg – I also added 1/2c golden raisins I followed the advice by one of the raters to decrease the oven temp to 325F. Excellent advise. It was a hit every time! Absolutely delicious!

This recipe yielded way more batter than could fit into my loaf pan, so I used the leftover batter to make muffins. After 22 mins., the muffins were perfectly cooked and were superbly moist and delicious; however, the bread was not nearly done after 45 mins. and required a lot longer to bake, hardening and nearly burning the outside. So four stars for a delicious recipe but flawed cooking instructions.

This recipe was really good.My hubby who generally does notlike baked goods said ihad outdone myself. I halved the recipe based on the other reviews and used low fat yogurt instead of buttermilk and subbed half cup of ww flour for white. This is definitely a keeper!!

This is such an easy and simply excellent recipe. It comes out more like a cake really, rather than a bread. It’s something like what we Trini’s call a sweet bread. I’ve made it a few times and it always receives a standing ovation.

first time experience. I ended up using pound cake container since the volume was quite large. I too see that the center isn’t cooked at 50 minutes at 375…..that assumes of course I didn’t make a fundamental error……when it called for white sugar I used granulated sugar. I hope this was right and recipe wasn’t asking for powdered. Anyway, so far so good. After about 55 min I turned it down to 325 F as another review suggested. Was fine after another 30 minutes. Not burned looking either. Tasted fine.

I obtained this recipe over 25 years ago from a neighbor in Utah…her version includes a glaze, that I think makes all the difference. Glaze: 1 cup of sugar 1/2 cup water 2 Tbsp. Butter 1 tsp. coconut flavoring For Glaze, combine sugar, water and butter; bring to a boil. Add coconut flavoring. Pour hot glaze over top of loaves while still they are still warm. Let sit in pans 4 hours before removing. Also the oven temp should be 325 degrees. This recipe does make 2 regular loaf pans(bake for 1 hour and 15 minutes) or 3 small loaf pans (bake 55 to 60 minutes) and a bundt pan will hold this recipe. We just love this bread toasted and buttered.

AMAZING!!!! I did substitute the buttermilk w/ coconut milk, which is found on the imported foods aisle.

Mmm! Yummy! Very soft and fluffy. My mom said it was more like a cake than a muffin. Note: I doubled the baking soda, quadrupled (4x?) the baking powder, and halved the sugar. Replaced all purpose flour with cake flour. Added 1/2 cup chopped macadamias too. Also used half coconut and half vanilla extracts. Heck, I even throw in orange or lemon extracts at times! I sprinkled some sweetened shredded coconut on the tops before baking as well. (I baked these as muffins, at 400F for approx… 20mins?)