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.  

Here's the recipe for the Delicious Coconut Pecan Loaf










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Ingredients

• 10 tablespoons butter softened (I use Vermont creamery) soften in microwave in a dish for about 30-40 seconds
• 1 Cup granulated sugar
• 3 eggs
• 1 Teaspoon pure vanilla extract
• 2 ¼ cups all-purpose flour
• ¾3/4  Teaspoon Baking Powder
• 1/2½ Teaspoon Salt (I use pink Himalayan)
• ¾ 3/4 cup coconut milk
• 1 cup sweetened shredded coconut (you can use unsweetened, but if so, add an additional 1/4 cup granulated sugar)
• 1 cup chopped toasted pecans

  
Instructions

1. Preheat oven to 350. Butter or spray a standard sized loaf pan and set it aside.
2. 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.
3. 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.
4. 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 overcook this.

 


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