Coconut Bread

This sweet bread can be eaten as a dessert or spread with cream cheese or jam for breakfast.

INGREDIENTS:

• 3 cups (375 g) flour
• 1 tablespoon (13.8 g) baking powder
• 1 cup (200 g) sugar
• 1 cup (85 g) flaked coconut
• ¼ cup (60 ml) egg substitute
• 1 cup (235 ml) skim milk
• 1 teaspoon vanilla extract

PREPARATIONS:

1. Spray two 1-pound (455 g) coffee cans or inserts with nonstick baking spray (one that contains flour).
2. Mix flour, baking powder, and sugar; add coconut and mix thoroughly.
3. Combine egg substitute, milk, and vanilla, and stir into dry ingredients. Mix well.
4. Press batter into prepared pans.
5. Set cans in a slow cooker and cover cans with 3 paper towels.
6. Cover and cook on high for 3 hours or until done.
7. Cool on wire rack for 10 minutes before removing bread.

YIELD: 8 servings

NUTRITIONAL INFORMATION PER SERVING:

• 42 g water
• 332 calories (10% from fat, 9% from protein, 81% from carb)
• 7 g protein
• 4 g total fat
• 3 g saturated fat
• 0 g monounsaturated fat
• 0 g polyunsaturated fat
• 67 g carb
• 2 g fiber
• 25 g sugar
• 142 mg phosphorus
• 158 mg calcium
• 3 mg iron
• 218 mg sodium
• 165 mg potassium
• 91 IU vitamin A
• 19 mg ATE vitamin E
• 0 mg vitamin C
• 1 mg cholesterol

TIPS:

• You can toast the coconut flakes before adding them to the batter for extra flavor.
• Serve the coconut bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
• If you don’t have a slow cooker, you can bake the bread in a preheated oven at 350°F (175°C) for approximately 1 hour or until done.

Coconut bread is a versatile treat that can be enjoyed in various ways. Whether you prefer it as a dessert or a breakfast option, this sweet bread offers a delightful combination of flavors and textures. The recipe is simple and straightforward, making it accessible to both experienced bakers and beginners.

To prepare the coconut bread, start by mixing the dry ingredients: flour, baking powder, sugar, and flaked coconut. This combination provides the base for a tender and moist bread. In a separate bowl, combine the wet ingredients, including egg substitute, skim milk, and vanilla extract. Once mixed, incorporate the wet mixture into the dry ingredients, ensuring a thorough combination of flavors.

To bake the bread, the recipe suggests using two 1-pound coffee cans or inserts. Make sure to spray them with nonstick baking spray containing flour to prevent sticking. The cans are then placed in a slow cooker, covered with paper towels, and cooked on high for approximately 3 hours or until the bread is done. This cooking method ensures even heat distribution and a moist final product.

After the bread is cooked, allow it to cool on a wire rack for 10 minutes before removing it from the cans. This ensures that the bread retains its shape and texture. The resulting coconut bread will have a lovely golden crust and a tender crumb infused with the flavors of coconut and vanilla.

Each serving of this coconut bread is a delightful combination of flavors and provides some nutritional value as well. With 332 calories per serving, it can be enjoyed in moderation as part of a balanced diet. The bread contains 7 grams of protein, 4 grams of total fat, and 67 grams of carbohydrates, providing a satisfying and energizing treat.

To enhance the coconut flavor, you can toast the coconut flakes before adding them to the batter. This simple step adds a delicious nuttiness and aroma to the bread. Additionally, serving the coconut bread warm with a dollop of whipped cream or a scoop of vanilla ice cream takes it to another level of indulgence.

In conclusion, coconut bread is a delightful and versatile baked treat that can be enjoyed on various occasions. Whether you choose to have it as a dessert or for breakfast, its sweet flavors and moist texture will surely satisfy your cravings. Give this recipe a try and experience the tropical goodness of coconut in every bite.