This is my creation, using tips and tricks I've learned along the way. I referenced Food Network magazine for the base recipe for carrot-coconut bread, along with Cook's Country for the buttermilk trick. The combination of the 2 made an excellent product I'm excited to share with you today!
I adore the smell of toasted coconut so I revived my shredded, unsweetened coconut in the pantry by popping it in the toaster oven for 8-10 minutes. Be sure to watch it so it doesn't burn! You'll know it's done when you can smell it. I then soaked it in buttermilk for 10 minutes so it really flavored the milk, thus flavoring the bread.
Now you are ready to make your bread!
Here is the recipe:
2 shredded carrots
2 eggs
1 t vanilla extract
1 C buttermilk with 1/2 C toasted coconut added
Mix in small bowl. Set aside.
1 C flour
1/2 C white whole wheat flour
2/3 C sugar
1 t baking powder
1 t cinnamon
1/2 t salt
1/4 t baking soda
1/4 t nutmeg
Mix in larger bowl. Fold wet ingredients into dry ingredients and stir to combine. Bake in greased loaf pan at 350 degrees for 40 minutes. Let cool in pan for 30 minutes to an hour, then cool completely on wire rack.
Optional:
Slather it with this cream cheese frosting:
3 oz room temperature cream cheese
2 C confectioners sugar
6 T room temperature butter
1 t vanilla extract
Beat with hand mixer until smooth and creamy (may need to thin out with 2-3 t milk). This makes enough to frost a 13x9 inch cake so you may want to halve it.
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