Cocomacadana Bread

• 2 14 cups all-purpose flour
• 34 teaspoon baking powder
• 12 teaspoon baking soda
• 1 teaspoon salt
• 34 cup unsalted butter, at room temperature
• 1 cup firmly packed light brown sugar
• 12 cup granulated sugar
• 1 12 teaspoons vanilla essence
• 1 vanilla bean, scrapings of
• 3 large eggs
• 1 12 tablespoons freshly grated lemons, zest of
• 1 13 cups mashed very ripe bananas
• 3 tablespoons sour cream
• 34 cup roughly chopped macadamia nuts
• 1 cup sweetened flaked coconut

1. Spread the coconut thinly and evenly on a non-stick cookie sheet and place under a pre-heated broiler until lightly toasted but not burned.
2. Set the toasted coconut aside to cool completely while you are preparing the rest of the recipe.
3. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.
4. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream.
5. Add the flour mixture and beat the batter until it is just combined, and stir in the nuts and the cooled coconut Pour the batter into a buttered and floured 9 by 5 by 3-inch loaf pan and bake the bread in the middle of a preheated 350 F.
6. oven for 40 to 55 minutes, or until a tester or wooden toothpick inserted into the center of the bread comes out clean.
7. Cool the bread on a rack.

flour, baking powder, baking soda, salt, unsalted butter, brown sugar, sugar, vanilla, vanilla bean, eggs, freshly grated lemons, bananas, sour cream, nuts, coconut

Taken from www.food.com/recipe/cocomacadana-bread-58493 (may not work)