Toasted Coconut Bread

• 1 1/4 cups (about 2 1/2 ounces) shredded unsweetened coconut
• 1 1/8 cups half-and-half (regular or fat-free)
• 2 large eggs
• 1/4 cup canola oil
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2- or 2 pound loaf machines

1. Preheat the oven to 350F.
2. Sprinkle the coconut on an ungreased baking sheet and toast in the oven until lightly browned, about 3 minutes.
3. Transfer immediately to a small bowl and let cool to room temperature.
4. Place the ingredients in the pan according to the order the manufacturers instructions, adding the coconut with the dry ingredients.
5. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start.
6. The batter will be thick and smooth.
7. When the machine beeps at the end of the cycle, check the loaf for doneness.
8. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm a gentle pressure when touched with your finger.
9. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
10. When the bread is done, immediately remove the pan from the machine.
11. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing.
12. Wrap tightly in plastic wrap and store at room temperature.

coconut, regular, eggs, canola oil, coconut, vanilla, sugar, flour, baking powder, salt, machines

Taken from www.cookstr.com/recipes/toasted-coconut-bread (may not work)