What’s Cookin’? Patty Millay’s Marvelous Coconut Bread

Going back to work after the holidays is SO HARD. I was NOT feeling it this morning when my alarm went off. I know you were probably in the same boat! It wasn't until Mrs. Patty came into the studio for our weekly What's Cookin' segment that I really perked up!

Thanks to her delicious *and easy* Coconut Bread. If you need some help getting out of bed, this recipe will do it! With bursts of coconut flavor in every bite, you could even close your eyes and pretend you're on the beach somewhere and not barefoot in your kitchen juggling a to-do list a mile long.

Coconut Bread Ingredients:

• 2 cups self-rising flour (I prefer White Lilly)
• 3/4 cup white granulated sugar (Patty says a little extra won't hurt)
• 2 eggs
• 1 stick of butter or 8 tablespoons or 1/2 cup softened
• 1 1/2 teaspoons coconut extract (could use vanilla extract instead)
• 1 cup buttermilk
• 1 cup of sweetened flake coconut (unsweetened won't work the same, just FYI)

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Coconut Bread Instructions:

1. Cream your sugar, butter, and eggs in a mixing bowl.
2. Pour in the flour along with buttermilk and coconut extract, and continue mixing until all the ingredients are well combined.
3. Gently fold in the coconut flakes.
4. Spray a 9 x 5 loaf pan with cooking spray. Then spray it again. Or use a silicone pan to keep the gooey bread from sticking.
5. Pour the batter into the pan and sprinkle coconut and a little extra white sugar on top of the loaf for added texture. It also acts as a glaze as the bread bakes.
6. Bake in a preheated 350-degree oven for 45 to 50 minutes until the center tests done.

This recipe makes one loaf and is perfect with morning coffee or for a little something sweet after dinner. Slices reheat well in the microwave or toaster oven, too!

What's Cookin' is proudly sponsored by Briarpatch Restaurant