Glazed Coconut Bread

Glazed Coconut Bread - made February 2, 2013 from Just Get Off Your Butt and Bake

I'm a big fan of coconut and am always looking for recipes that use it.  Bonus that this also uses buttermilk because I had some to use up.  I don't like coconut extract however so I substituted vanilla extract instead.  I like the texture of this bread as it was more cakey than bread-y.  However, the oil taste was a bit too pronounced for me - it wasn't oily but I could taste the flavor of the oil.  I'm not sure if it was the recipe or if the oil I used (the last in a big container from Costco) was beyond the time to be used in baked goods.  I will need to try this later with fresh oil and see if that makes a difference.  Or better yet, adapt it and make with butter.

I listed the glaze from the original recipe below but I just made a simple glaze with confectioners' sugar, just enough whole milk to make it the consistency I wanted and a teaspoon of vanilla extract for flavor.

1 cup oil
2 cups sugar

4 eggs
1 cup buttermilk (do not substitute)

2 teaspoons coconut extract (I used vanilla extract)
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup coconut

1. Mix together the oil and the sugar.  Add the eggs and beat well.  Mix in the buttermilk and extracts.  Add flour, salt, soda and baking powder, and mix until well blended.  Mix in 1 cup of flaked coconut.  Mix.
2. Grease and prepare 2 small loaf pans.  Bake at 325 degrees for 1 hour and five minutes.  Cover with foil if bread starts to get too dark.  Cool in pans for 10 minutes, while preparing the glaze.

Glaze

1 cup sugar

1/2 cup water

1 teaspoon coconut extract (or vanilla extract if you don't like coconut extract)

2 tablespoons butter
Coconut for sprinkling, optional

1. Mix all together over medium heat, and boil mixture for about 4 to 5 minutes. Spoon all of it over the bread. Sprinkle coconut on top of glaze before it sets if desired.