EASTER BOUQUET ~ TOASTED COCONUT BREAD

Bread feeds the body indeed, but the flowers feed also the soul.

~ The Koran

~ Easter bouquet

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TOASTED COCONUT BREAD

~ Favorite Easter recipe clipped from Bon Appetit/May 1981

2 3/4 cup flour
1 cup sugar
1 Tbsp. plus 1 tsp. baking powder
1 tsp. salt
1 1/4 cups shredded toasted (cooled) coconut

1 1/2 cup milk
1 lightly beaten egg
2 Tbsp. oil
1 tsp. coconut or vanilla extract

• Preheat oven to 350-degrees
• Lightly coat 9x5 inch loaf pan with vegetable spray. Sift flour, sugar, baking powder & salt into medium bowl. Add coconut and blend well.
• Combing milk, egg, oil, and extract in another bowl. Mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not overmix.
• Turn batter into prepared pan. Bake until tester inserted in center of loaf comes out clean, about 1 hour. Let cool in pan 8-10 minutes. Invert onto wire rack and let cool to room temperature before slicing. Delicious toasted the next day!