Grammie's Coconut Bread

I am posting this recipe for Mom/Grammie because she doesn't know how. After you get this recipe, you'll be thankful she doesn't know how to blog so she can be in the kitchen making this bread. So, the story behind this recipe..........Mom/Grammie gave me this recipe a while ago and told me that she had been making it and taking it to the temple on Saturdays for the workers. I've carried this recipe around and thought, "Yeah, yeah, one day I'll make it".

Saturday evening I got the itch to make the Young Women's presidency and advisors something for Easter. I pulled this recipe out and proceeded to make four loaves of this bread and six loaves of Almond Poppyseed bread. I wish now that I would have only made this, it's that good! Everyone I gave it to on Sunday raved about it! Even if you don't like coconut, it's okay, make it anyway because you can't really taste the coconut in it.



Coconut Bread:
2 C. Sugar
1 C. Oil
4 Eggs
2 t. Coconut Extract
1 C. Buttermilk
3 C. Flour
1/2 t. Salt
1/2 t. Baking Soda
1/2 t. Baking Powder
1 C. Flaked Coconut

Mix like a cake, spray pans with Pam and sprinkle with sugar. Fill about half full or a little more. Bake at 325 degrees for 50 minutes (you will have to bake it longer, guaranteed. Bake until centers are firm when lightly touched). While hot, pour glaze over bread in pans. Let sit in pans 20 minutes and then turn onto cooling racks.

Glaze:
1 C. Sugar
2 T. Butter
1/2 C. Water
1 t. Coconut Extract

In a medium pan heat butter, sugar, water, and coconut extract until all is dissolved. Cool slightly. Spoon over hot bread.

Thanks, Mom, for sharing this recipe! It's my new favorite!