I'm amazed at how superior your vanilla is!
- Des, The Grommet

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We will be closed Thursday, December 19th to Monday, January 6th. Orders placed during this time will be shipped upon our return.

We wish you and yours a wonderful holiday season!

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Vanilla Coconut Quick Bread

photo 2-3

 Courtesy of  Beth Hensperger

Coconut and vanilla are toothsome combos in this luscious quick bread. Be sure to use unsweetened coconut rather than sweetened, as the sweetened is too moist for this recipe. Serve alongside fruit or poultry salads, or toast and top with ice cream and chocolate sauce for dessert.

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Vanilla Coconut Quick Bread

Scale

Ingredients

  • 1 1/4 cups (about 2 1/2 ounces) shredded unsweetened coconut
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk1/4 cup coconut, safflower or sunflower oil
  • 2 large eggs
  • 2 teaspoons Coconut Extract
  • 2 1/2 teaspoons Rain’s Choice pure Vanilla Extract

Instructions

  1. Preheat the oven to 350º. Spray a 9-by-5-inch loaf pan with Baker’s Joy cooking spray; set aside. Spread the coconut on a baking sheet; toast, shaking the pan once, until golden brown, 3 to 4 minutes. Immediately transfer to a bowl and cool slightly.
  2. In a large bowl, combine the flour, coconut, sugar, baking powder, and salt.
  3. In a small bowl, combine the milk, oil, eggs, coconut extract, and vanilla. Beat hard with a whisk until frothy. Make a well in the center of the flour mixture and pour in. Stir well with a large spatula until evenly incorporated; batter will be slightly lumpy.
  4. Scrape the batter into the loaf pan. Bake in the center of the preheated oven 50 to 60 minutes, or until a cake tester inserted into the center comes out clean. The top surface will be crusty and firm to the touch, the sides deep brown. Let rest in the pan 10 minutes.
  5. Turn the loaf out onto a rack, right side up, to cool completely before slicing. Wrap in plastic and store at room temperature. Makes one 9-by-5-inch loaf.

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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