Coconut Bread

Coconut Bread by Tony van Roon

Makes 1 loaf


    2 1/2  cups all-purpose flour
        1  Tbsp baking powder
    1 1/2  tsp  ground cinnamon
      1/2  tsp  ground nutmeg
      1/2  tsp  salt
        2  cups shredded sweetened coconut
      1/4  cup  sugar
        3  large eggs
        1  cup  canned coconut cream
      1/2  cup  (1 stick) unsalted butter, melted, cooled
        1  tsp  coconut extract

1. Heat oven to 350 degrees. Butter 9x5-in. loaf pan.

2. Sift flour, baking powder, cinnamon, nutmeg, and salt into large bowl. Stir in coconut and sugar.

3. Beat eggs, coconut cream, butter, and coconut extract in medium bowl until blended; stir into flour mixture. Spoon into prepared pan.

4. Bake until pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 5 minutes, then turn out onto rack and let cool completely.