Dessert
360 grams all purpose flour (3 cups/ 12.7 oz)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp coconut extract
1 cup buttermilk
1 cup shredded coconut 100 grams
1 cup chopped nuts (pecans or walnuts) 120 grams
Preheat oven to 325 (300 for dark nonstick pans), grease and flour 2 4x8 loaf pans.
Combine flour, baking powder, soda, and salt in a bowl, set aside
In a large bowl combine sugar, oil, eggs, and coconut extract.
Alternately add dry ingredients with buttermilk. Stir until just moistened.
Fold in coconut and nuts.
Divide into the two prepared loaf pans. Bake at 325 for 1 hour or until bread tests done (205 internal temp or toothpick comes out clean).
Cool 10 minutes in pans before removing to a wire rack to cool completely.
For more coconut flavor substitute ¼ cup of sugar with Coco Lopez.
Freezes well for later use.
Instead of buttermilk I use powdered buttermilk with coconut water.