Coconut Bread with Coconut Butter

Alyson Stringer (originally from Lauren Sargent Cooley)
Yield: 1 loaf

I am all about coconut, especially when summer hits! This bread is hearty and can almost be a dessert, rather than just a breakfast bread. (Nov 2010)

2 cups all-purpose flour 

1 3/4 tsp baking powder 

1/4 tsp salt 

1 1/3 cups sugar

1/4 tsp baking soda 

2/3 cup vegetable oil 

2/3 cup buttermilk  

1/2 cup coconut flakes 

2 large eggs

1 1/2 tsp coconut extract

1/2 cup chopped pecans

COCONUT BUTTER

1/2 cup butter (not margarine)

1/4 cup cream of coconut

Preheat oven to 325˚F. Spray bottom of loaf pan with cooking spray. Mix dry ingredients together. Add oil, buttermilk, coconut, eggs, extract and nuts. Mix well with electric mixer. 

Pour into pan. Bake 1 hour. Serve with Coconut Butter. 

COCONUT BUTTER: Mix well with electric mixer until fluffy.