Coconut Bread With Glaze Recipes

COCONUT BREAD

Steps:

• Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
• Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
• Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
• Pour the liquid ingredients into the dry, and fold together just until combined.
• Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
• Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
• Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
• Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
• Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

GLAZED COCONUT-BANANA BREAD

Steps:

• Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.

COCONUT BREAD WITH LIME GLAZE

Steps:

• Preheat oven to 350°F
• Sift together flour, salt and baking powder. Set aside.
• Mix butter and sugar. Add eggs, coconutmilk and vanilla while mixing.
• Gradually mix in dry ingredients.
• Fold in flaked coconut.
• Transfer batter to a bread pan sprayed with non-stick.
• Bake 45-50 minutes or until toothpick can be inserted and removed clean.
• Allow bread to cool on rack.
• Mix powdered sugar and lime juice until smooth.
• Using a toothpick, poke approximately 30 holes into the bread. (optional)
• Spread half of the glaze onto coconut bread.
• Mix flaked coconut with the remaining glaze.
• Top bread with glazed coconut and lime zest.

COCONUT BREAD II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

COCONUT BREAD WITH GLAZE

Steps:

• 1. Spray two loaf pans with PAM. 325 degree oven Sift flour, baking powder, baking soda, and salt together in bowl. Stir sugar, oil, eggs, and extract together in large mixing bowl. Add sifted dry ingredients alternately with buttermilk. Stir batter until ingredients are just combined. Fold in coconut.
• 2. Pour into two loaf pans. Bake for 55 minutes and check; bake another 5 - 10 minutes until tooth pick inserted comes out clean. GLAZE: powdered sugar, milk, margarine and coconut extract. Mix all well and pour over hot bread. It is not necessary to make a glaze; I just choose to do so. ENJOY!! This bread freezes very well.

GLAZED COCONUT BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray a loaf pan with cooking spray.
• In a bowl combine flour, baking powder and salt, mix well.
• In a large bowl beat sugar and butter.
• Add eggs and beat well.
• Add bananas, yogurt, vanilla and rum, beat well.
• Add flour mixture, beat well.
• Stir in 1/2 cup coconut.
• Pour batter into loaf pan and top with 1 tbsp coconut.
• Bake for 1 hr or until a toothpick inserted into center comes out clean.
• Cool on a wire rack for 10 minutes, remove from pan, cool completely.
• Combine confectioners' sugar and lime juice to make a glaze, spoon over cooled bread.

APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.