coconut pecan loaf
This is yet another delicious pan loaf for a perfect Southern Brunch. I love coconut! I know some folks who won't even try it. I can't imagine. I love coconut in candy bars, cookies, breads, etc. I really love a moist coconut cake.
This wonderful loaf bread is easy to do. It's perfect to drink with your morning coffee or have it for dessert later. Either way, it is delicious. The toasted pecans with the coconut make a great combination.
Pan Bread or Loaf are my favorite things to make next to cookies.
Southern Coconut Pecan Loaf
Another delicious pan loaf for a perfect Southern Brunch. If you are a coconut lover, you are sure to love this addition to your Brunch. Pair this beautiful bread alongside your morning coffee or have it for dessert later. Either way, it is delicious. The toasted pecans with the coconut make a great combination.
Ingredients:
Directions:
· Preheat oven to 350°F. Butter or spray a standard sized loaf pan and set it aside.
· Beat butter and sugar until light and fluffy, several minutes. Add eggs, one at a time, being sure that each egg is thoroughly mixed in before adding the next. Once the eggs are mixed in, beat in the vanilla.
· In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. You should begin and end with the dry ingredients. Once thoroughly mixed, fold in the shredded coconut and pecans.
· Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. You can cover the loaf with foil partway through cooking if the top is getting too brown. Be sure not to over bake.
TIP: If you forgot to let your butter set to room temperature – place in small dish and microwave for 15-20 seconds to soften the butter. Also, use rich real butter for baking. Vermont Creamery or Kerry Kold Irish Butter are excellent baking butters.
This wonderful loaf bread is easy to do. It's perfect to drink with your morning coffee or have it for dessert later. Either way, it is delicious. The toasted pecans with the coconut make a great combination.
Pan Bread or Loaf are my favorite things to make next to cookies.
Southern Coconut Pecan Loaf
Another delicious pan loaf for a perfect Southern Brunch. If you are a coconut lover, you are sure to love this addition to your Brunch. Pair this beautiful bread alongside your morning coffee or have it for dessert later. Either way, it is delicious. The toasted pecans with the coconut make a great combination.
Ingredients:
- 10 tablespoons butter softened to room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ teaspoon Baking Powder
- ½ teaspoon Salt (I use pink Himalayan)
- 3/4 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup chopped toasted pecans
Directions:
· Preheat oven to 350°F. Butter or spray a standard sized loaf pan and set it aside.
· Beat butter and sugar until light and fluffy, several minutes. Add eggs, one at a time, being sure that each egg is thoroughly mixed in before adding the next. Once the eggs are mixed in, beat in the vanilla.
· In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. You should begin and end with the dry ingredients. Once thoroughly mixed, fold in the shredded coconut and pecans.
· Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. You can cover the loaf with foil partway through cooking if the top is getting too brown. Be sure not to over bake.
TIP: If you forgot to let your butter set to room temperature – place in small dish and microwave for 15-20 seconds to soften the butter. Also, use rich real butter for baking. Vermont Creamery or Kerry Kold Irish Butter are excellent baking butters.
