coconut bread-----------Emily Pressley

Coconut Bread
3 sticks butter or margarine, softened

2 cups sugar

1 cup brown sugar

6 eggs, room temperature

2 tsp. coconut extract

½ tsp. almond extract

3 cups flour, sifted

½ tsp baking powder

1 cup coconut milk
Preheat oven to 325 degrees
Grease and flour 2 loaf pans or a bundt pan
Cream butter, sugar, and brown sugar
Beat in eggs 1 at a time, mix well
Add coconut and almond extract
Stir in separate bowl flour and baking powder
Add flour to dough alternately with coconut milk
Pour batter into pan filling no more than ¾ full
Bake in middle rack of oven for 60-70 minutes, until toothpick inserted in middle comes out clean. (check after 45 minutes)
Let cool for 10 minutes, then remove from pan and finish cooling on wire rack

When I make this, I don’t actually worry about the eggs being room temperature. At the Relief Society dinner I put icing on the top to make it prettier, but the bread tastes great without as well. To make the icing, just use your favorite cinnamon roll icing recipe, but instead of vanilla extract, add ½ tsp. almond extract. Put the icing on after the bread has cooled.