Chocolate Cherry Coconut Bread

• 1/2 cups Greek Yogurt, Plain
• 1/4 cups Unsweetened Coconut Milk
• 1/4 cups Coconut Sugar Or Granulated Sugar
• 2 whole Eggs Or Egg Substitute
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Coconut Extract
• 1 cup Whole Wheat Pastry Flour
• 1/2 cups All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Fresh Cherries, Pitted And Chopped
• 1/4 cups Unsweetened Coconut, Shredded, Reduced Fat
• 1 Tablespoon Unsweetened Coconut, Shredded

1. Preheat oven to 350u0b0F.
2. In a medium bowl, mix yogurt, coconut milk, sugar, eggs, vanilla and coconut extract until blended.
3. In a separate bowl add flours, cocoa powder, baking powder, baking soda and salt. Mix to combine.
4. Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, being careful not to over mix.
5. Fold in cherries and 1/4 cup shredded coconut
6. Spoon batter into a greased 9 x 5-inch loaf pan or 3 mini loaf pans.
7. Sprinkle with 1 tablespoon of shredded coconut for the topping.
8. Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loafs, or until a wooden pick inserted into the center of a loaf comes out clean. If needed you can shield the bread with a sheet of aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack for 10 minutes then remove bread from pan to a wire rack.

greek yogurt, ubc, ubc, eggs, vanilla, coconut, whole wheat pastry flour, allpurpose, cocoa, baking powder, baking soda, salt, fresh cherries, ubc, unsweetened coconut

Taken from tastykitchen.com/recipes/breads/chocolate-cherry-coconut-bread/ (may not work)