Toasted Coconut and Rhubarb Bread
From midgelet 14 years ago
- 60 minutes to make
- Serves 12
This makes one large moist loaf. The toasted coconut makes all the difference. I toast my coconut in the oven or micro. I discovered the flavors blend so well together when I decided to use some leftover toasted coconut I had used for another recipe!
Ingredients
- 1 1/2 cup brown sugar shopping list
- 2/3 cup oil shopping list
- 1 egg shopping list
- 1 tsp salt shopping list
- 1 cup sour cream shopping list
- 1 tsp vanilla shopping list
- 2 1/2 cup flour shopping list
- 1 tsp baking soda shopping list
- 1 1/2 cups diced rhubarb shopping list
- 1/2 cup toasted coconut ( or nuts if you don't like coconut ) shopping list
How to make it
- Mix all ingrdients except coconut and rhubarb
- Stir in coconut and rhubarb
- place in a large greased and floured 9 inch loaf pan
- Bake 350F about one hour OR tested done
- May cover top with foil the last 15 minutes if browning to fast in the oven
- Remove and let cool completely in pan
- Slice when cold
- Since this is so moist, chill in refrigerator for easist slicing
- Hope you enjoy this as much as we do!
The Rating
Reviewed by 4 people-
coconut adds that burst of flavor yummy high5
momo_55grandma
in Mountianview loved it
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Thanks for sharing this recipe..I'll try it soon.
noola
in Peterborough loved it
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this sounds awesome... love rhubarb and coconut... I would have never thought to put them together...^5
peetabear
in mid-hudson valley loved it
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