INGREDIENTS :
1 cup butter
1¾ cups sugar
3 eggs
½ teaspoon vanilla
2 teaspoons coconut extract
¾ cup buttermilk
1 cup sweetened shredded coconut
2½ cups flour
2 teaspoon baking powder
1 teaspoon salt
Coconut Glaze :
1½ cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup butter
1¾ cups sugar
3 eggs
½ teaspoon vanilla
2 teaspoons coconut extract
¾ cup buttermilk
1 cup sweetened shredded coconut
2½ cups flour
2 teaspoon baking powder
1 teaspoon salt
Coconut Glaze :
1½ cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
1 teaspoon coconut extract
INSTRUCTIONS :
Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
Add eggs one at a time and beat an addition minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
Fold in shredded coconut.
Grease and flour either 2 large bread pans or 3 small bread pans.
Pour batter and bake at 350 degrees F for 55 to 60 min.
Let loaves cool and pour glaze over them.
Coconut Glaze :
Whisk glaze ingredients together until smooth.
Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
Add eggs one at a time and beat an addition minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
Fold in shredded coconut.
Grease and flour either 2 large bread pans or 3 small bread pans.
Pour batter and bake at 350 degrees F for 55 to 60 min.
Let loaves cool and pour glaze over them.
Coconut Glaze :
Whisk glaze ingredients together until smooth.
