Caribbean Coconut Bread

Name: Caribbean Coconut Bread
Total time: 90
Yield: 8
Ingredients: 1 teaspoon butter, softened; 1.75 cups all-purpose flour; 1.5 cups white sugar; 1 cup shredded coconut; 1 teaspoon baking powder; 0.75 teaspoon salt; 2 large eggs; 0.33333334326744 cup low-fat milk; 0.25 cup water; 0.25 cup canola oil; 1.25 teaspoons coconut extract; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon

Recipe by Anita from allrecipes.com

Breakfast 2 Hr. 30 Mins.

Ingredients

8 servings

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1 teaspoon butter, softened
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1.75 cups all-purpose flour
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1.5 cups white sugar
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1 cup shredded coconut
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1 teaspoon baking powder
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0.75 teaspoon salt
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2 large eggs

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0.33333334326744 cup low-fat milk
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0.25 cup water
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0.25 cup canola oil
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1.25 teaspoons coconut extract
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1 teaspoon vanilla extract
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0.5 teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with butter.
Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla, and cinnamon; mix until well blended. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.