This beautiful bread is rich and sweet and has a strong coconut flavor. It's chewy and dense and is sturdy enough to cut into perfect slices. Like most Amish Friendship Breads, this tasty loaf gets better with age; it's even better on day two than it is fresh out of the oven!
This is my own original recipe, though it was inspired by the Amish friendship bread recipe posted over at Mrs. Suzie Homemaker:
Coconut Amish Friendship BreadNotes:
1 c Amish friendship bread starter
3 eggs (room temperature)
3/4 c oil
1/2 c coconut milk
1 c sugar
1 tsp vanilla extract
2 c (280g) all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 large box (5.1 oz) instant coconut pudding mix
1 1/2 c sweetened shredded coconut (divided)
1. Preheat your oven to 325°.
2. In a medium bowl, whisk together the starter, eggs, oil, coconut milk, sugar, and vanilla extract until everything is well combined. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pudding mix. Add the starter mixture to the flour mixture and gently stir until the batter just barely comes together. Gently stir in 1 cup of the shredded coconut.
3. Divide the batter evenly between two well greased loaf pans and sprinkle remaining 1/2 cup of coconut evenly over the top of the two loaves. Place the pans in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of a bread comes out clean. Allow the breads to cool in their pans for 10 minutes before turning them out on a wire rack to cool completely.
- If you wrap this bread in plastic wrap, it will stay fresh for over a week.
- This bread also freezes well.
- If you'd like, you can bake this bread in a single bundt pan instead of two loaf pans.