Recipe

Coconut Poppy Seed Quick Bread Recipe


Coconut Poppy Seed Quick Bread Recipe
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My sister gave me this recipe back in the '70's. You can play around with the flavor by using different instant puddings – I’ve tried Lemon (add some lemon zest to the batter), and Banana Cream – but I think Pistachio, White Chocolate, Cheesec... More

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Ingredients
  • 1 box white cake mix
  • 4 eggs
  • ½ cup vegetable oil
  • 1 cup hot water
  • 1 (3 ounce) box instant Coconut Pudding mix
  • ¼ cup poppy seeds
  • ½ cup sweetened shredded coconut

Directions
  1. Put all ingredients, except the shredded coconut, in a large mixing bowl and beat on High speed for 3 minutes.
  2. Stir in the sweetened coconut by hand.
  3. Pour batter into 3 greased (bottoms only) 7½ x 3½ loaf pans.
  4. Bake at 350 degrees for 30 to 40 minutes, until toothpick inserted in center of loaf comes out clean.
  5. Cool bread in pans for 10 minutes, then gently remove from pan and finish cooling on wire rack.
  6. These loaves freeze very nicely.

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Comments


So simple and sounds delicious.


Thanks for this! I'm gonna be making some of these little loaves for some food gifts.Here's a five for a great recipe, and for your other wonderful flavor suggestions!


Yum!


OK I'm running to the store. These sound easy and flavorful. Really different. Thanks and you have my 5.


I love coconut and white cake..thank you! I can't wait to dump this in my mixer =))


Simply wonderful recipe love it thanks


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