Coconut Bread

Ok so I today I turn 28.

And for my birthday I made myself a little treat.

As you may have already noticed, I loooove me some coconut.

Let's see... Coconut Kona Ice Cream, Chewy Chocolate Coconut Blondies, Coconut Cake, Coconut Tres Leches Hot Chocolate... ok, you get the idea.

Well I didn't think it was right to make myself a cake on my own birthday.

I'm assuming Mr. Vittles is handling that - my favorite is actually ice cream cake anyway.

But I did think it was not only right, but perhaps necessary, to make myself some of this coconut bread.

Happy birthday to ME!

Coconut Bread

• 1/2 C. canola oil
• 1/2 C. unsweetened coconut cream (or coconut milk)
• 2 eggs
• 1 t. vanilla extract
• 1 1/4 C. flour
• 3/4 C. sugar
• 1/4 t. baking soda
• 1/4 t. baking powder
• 1/4 t. salt
• 1/2 C sweetened flaked coconut

Preheat oven to 350 degrees.  Grease one 8 1/2 x 5 1/2 loaf pan.

In a small bowl, whisk canola oil, coconut cream, eggs, and vanilla extract until blended.

In large bowl, combine flour, sugar, baking soda, baking powder, salt and flaked coconut and mix well.  Add wet ingredients from small bowl, and mix just until combined - do not overmix.

Pour batter into prepared pan, and bake 45 minutes to 1 hour, until golden brown on top and a toothpick inserted in center comes out clean.  Cool on baking rack (I took mine out of the pan after 10 minutes).  When completely cooled, cut into slices.  Store in airtight container. 

Recipe Adapted from The Food Nanny Rescues Dinner, by Liz Edmunds