Coconut Bread

This recipe comes to us from my long time high school friend Katy Baker, and you know how old we are. As soon as I read the recipe this is what I thought.

Tropical island vacation! Warm breezes, white sand, crystal clear blue water, and this big beautiful hunk bringing me a tropical drink with a little umbrella. Well, since that is probably not going to happen for any of us, we can pretend.

First thing we do is call the tanning saloon and make an appointment. Next call and get your pedicure, manicure appointment. One of those high end places that serves lunch and wine.

Check the recipe below in case you need anything from the grocery while you are out. When you get home whip this up and put it in to bake. Don't forget to set the timer. Now read for an hour. When the cake has cooled have a big slice with another glass of wine. Now take a nap.

Wasn't that a wonderful afternoon vacation!

Coconut Bread
1 9x5-inch loaf
print recipe

3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 (3 1/2-ounce) can coconut
2 teaspoon orange peel or zest
1 egg beaten
1 1/2 cups milk (Kathy uses Carnation milk)
2 teaspoons oil
1 teaspoon vanilla
1/4 cup of coconut milk

Sift all dry ingredients together - add coconut and orange peel - add all liquid ingredients, except coconut milk. Mix well.

Pour into a prepared 9 x 5-inch loaf pan. Bake at 350 degrees for 60-70 minutes, or until toothpick inserted in center comes out clean.

Make small holes in cake after removing from oven and pour 1/4 cup of coconut milk over warm cake.

Let cool on rack.