Thursday, September 15, 2016

coconut-brunch-bread






  • 4 extra large eggs
  • 2 c sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c buttermilk
  • 1 c flaked coconut
  • 1 c chopped walnuts
  • 1 c vegetable oil
  • 2 tsp coconut flavoring
  • 3 c flour
  • 1/2 tsp baking soda
  • TOPPING

  • 1 c sugar
  • 1/2 c water
  • 2 Tbsp butter
  • 1 tsp coconut flavoring


How to Make It

  • Beat the eggs in large mixing bowl. Add sugar, oil and coconut flavoring and blend well. Sift together flour, soda, powder and salt. Add this to the egg mixture, alternating with buttermilk. Fold in flaked coconut and walnuts.
  • Pour into greased and floured 10 inch bundt pan. 325 for 1 1/2 hours. Test
  • After the cake comes out of the oven and while still in the bundt pan, combine the sugar, water and butter. Bring to a boil and simmer for 5 minutes. Remove the topping from the heat and add 1 teaspoon of coconut flavoring. Pour immediately over the warm bread and let stand 4 hours before removing from the pan
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