Ingredient Spotlight-Key West Coconut Bread

Edited 12/27/12.  The picture are now of the actual Key West Coconut Bread

Right now at the beginning, I have to tell you that the photo above is not of this recipe, but of my A-Z Bread recipe. I make Key West Coconut Bread every year for my son-in-law for Christmas, and I won't be making it until next week.   Because coconut is the spotlight ingredient over at Eat at Home, and this bread is so good, I wanted to get the recipe posted.

One the years I give quick breads as Christmas gifts, I bake this in the mini loaf pans.  I get about six out of one recipe.  Baked in the 4x8-inch loaf pans, the yield is two.

Butter and sour cream along with the toasted coconut give this bread wonderful flavor.

I got the recipe from the internet a number of years ago, but don't remember where.


Key West Coconut Bread
1/2 lb. soft butter
2 cups sugar
4 eggs
4 tsp. coconut extract
1 (16 oz.) carton sour cream
2 cups flaked coconut, toasted
4 cups flour
2 tsp. baking soda
2 tsp. baking powder

Cream butter and sugar.  Beat in eggs and extract, then sour cream.  Add coconut.  Stir together flour, baking soda and baking powder; add to creamed mixture, blending well.  Divide into 2 lightly greased 4x8-inch loaf pans.  Bake at 350 degrees 45-50 minutes or until toothpick inserted into center of bread comes out clean.  Cool in pan on wire rack.  Remove from pan and wrap tightly.  Makes two 4x8-inch loaves

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