This is one of my favorite quick breads at the inn. I found that the leavening agents were a little strong, so I use a little less – and marked the recipe “small teaspoon”.
1/2 cup unsalted butter
1 cup sugar
2 large eggs
2 teaspoons coconut extract
1 cup sour cream
1 cup sweetened flaked coconut
2 cups flour
1 small teaspoon baking powder
1 small teaspoon baking soda
Preheat oven to 350 and lightly grease an 8 x 4 loaf pan – or a restaurant-size four-part pan (four small loaves)
Cream butter and sugar in electric mixer. Add eggs, coconut extract, sour cream and flaked coconut.
Combine dry ingredients in separate bowl.
Fold the dry ingredients into the wet and spoon batter in pans.
Bake about 30 minutes for small pans, 45 for the large one – test with a toothpick until it comes out clean.
I usually make my bread the night before breakfast. It also freezes well.