Coconut Bread

I made that bread that I talked about in my latest Quick Takes. The changes I made are reflected in the recipe below.

The bread tastes good, but it doesn’t cut very well; maybe I should try waiting until it’s cool.

Coconut Bread
makes one 9″ square pan

2 eggs
1 1/2 cups milk
1 tsp vanilla extract
2 1/2 cups flour
1/4 cups wheat germ (you could leave this out and use part whole wheat flour instead of part of the white)
2 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2/3 cup sugar (you could probably use even less)
1/4 cup coconut oil
5 oz unsweetened coconut flakes (this is a lot; you could use less)

Preheat the oven to 350 degrees. Grease and flour the pan. Mix the flour, wheat germ, baking powder, cinnamon, and salt together. Beat the eggs, milk, and vanilla together.
Beat the coconut oil and sugar together. Add the dry ingredients and the wet ingredients gradually, alternating them. When all is combined, mix in the coconut flakes, place in the oven, and bake for approximately 40-50 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs. Allow to cool in pan for 5 minutes, then remove onto a cooling rack. When cool, cut yourself a nice square and consume with coffee.


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