Monday, May 07, 2012
chocolate coconut bread
1 cup butter (do not use margarine or oil)
2 cups sugar
1 tsp vanilla
4 eggs, one at a time
2 cups buttermilk (I usually make sour milk with 3-4 Tbsp cider vinegar and enough milk to make 2 cups)
Sift then add in just until mixed:
3 cups flour
1 cup cocoa--I like to use Hershey's Special Dark for this recipe--gives a beautiful color to the loaf
1 tsp salt
1 tsp soda
1 tsp baking powder
1 cup coconut flakes
1 cup chocolate chips
Grease two bread pans. Spread in batter. Bake 350 degrees for about a hour.
It is a bit tricky to get this just right for timing--too long and it will be too dry or burn.
If you make this in mini loaf pans, watch very carefully. If they do come out dry on the edges, wrapping as discussed below can help.
Remove from oven when toothpick comes out clean.
Place pans on sides on cooling rack for about 10 minutes.
Remove bread from pans.
Wrap in waxed paper or other wrap for at least 10 hours after they are cool to let moisture and flavor redistribute. Tastes better if you give it that long.
It is similar in flavor to a Mounds candy bar! This is my recipe--use and share and enjoy.