Tropical Coconut Bread

Hope everyone has had a nice weekend and enjoyed Father's Day. I treated my husband to a boat ride over to Georgetown and a delicious lunch. We ate outside by the water in Georgetown and the weather was finally perfect! Warm but not humid! Afterwards we went to some nice stores in the area and took the boat back to Alexandria and had delicious desserts at a local bakery. Needless to say I am still stuffed...so much for dinner tonight!

I found this bread, which is really more like a cake over at Keeper Worthy Recipes. This is one bread that I know I will be making over and over again. Delicious! My husband and I both really liked it. My son didn't even try it....claims he doesn't like coconut. Well that's good, then there's more for me! Please check out Denise's blog for more great recipes....Thanks Denise!

(This will make 2 loaves, I used 8 x 4 in loaf pans)

3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 cup vegetable oil
4 eggs, slightly beaten
2 tsp. coconut extract
1 cup buttermilk (I used 1 cup milk mixed with 1 tbs lemon juice)
1 cup shredded coconut

Preheat oven to 325 degrees F.
Do not use hand mixer for this recipe- use either a spoon or spatula, stir by hand.
In medium bowl, combine flour, baking powder, baking soda and salt. Mix well.
In large bowl, combine sugar, oil, eggs and coconut extract. Mix well.
Alternately add flour and buttermilk to sugar mixture and stir only until moist.
Stir in shredded coconut.
Pour into 2 prepared loaf pans, place on middle rack in oven and bake for 1 hour.