Coconut Bread
Back to Recipes & MoreIngredients
- 1 cup (250 mL) butter, softened
- 2 tbsp (30 mL) lemon zest
- 3/4 cup (175 mL) Redpath Granulated White Sugar
- 2 eggs
- 3 cups (750 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) finely shredded coconut
- 1 cup (250 mL) buttermilk*
- 2/3 cup (150 mL) almond meal (or finely crushed almonds)
Instructions
How to prepare:
1. Preheat your oven to 325°F (160°C) and grease your baking pan.
2. In a bowl combine the butter, lemon zest and Redpath Granulated White Sugar. Mix until pale and creamy.
3. Add the eggs one at a time. Scrape down the sides of the bowl after each egg addition and mix until blended.
4. Whisk the flour, baking powder and salt together. Add alternately with buttermilk to sugar mixture. Fold in almond meal and shredded coconut.
5. Pour into your prepared pan and bake for approximately 1 1/2 hours or until the bread is lightly browned and a cake tester comes out clean when inserted in the centre. Serve with your favourite preserves from our Jams, Jellies and Spreads selection.
*Note: If you don’t have any buttermilk on hand, you can make your own by adding 1 tbsp (15 mL) lemon juice to 1 cup (250 mL) of milk.
