Septuple Coconut Bread
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Ingredients1 h 30 m servings 248 cals
Original recipe yields 16 servings
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 9x5-inch loaf pans.
- Mix coconut sugar and coconut oil together in a bowl; beat in eggs and coconut extract. Sift coconut flour, shredded coconut, salt, baking powder, and baking soda together in a bowl. Stir flour mixture into egg mixture alternately with coconut milk. Add coconut water; stir until soft and pasty.
- Bake in preheated oven for 15 minutes; cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 35 minutes more. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
- Cook's Notes:
- This is an edited version of JEMR2's Coconut Bread ll.
Per Serving: 248 calories; 19 g fat; 19.5 g carbohydrates; 2 g protein; 41 mg cholesterol; 171 mg sodium. Full nutrition