Recipe: Coconut Bread with Coconut Glaze (using buttermilk)

COCONUT BREAD

2 1/2 cups sugar, divided use
1 cup shortening
5 eggs
2 cups flour
1 tsp. salt
1 tsp. baking powder
1 cup buttermilk
1 1/3 cups (3 1/2 oz) coconut
1 tbsp plus 1 tsp coconut extract, divided use
1/4 cup water (for the glaze)

Preheat oven to 350 degrees F. Grease and flour 3 small loaf pans to within 1 inch of top.

Cream sugar, shortening, and eggs, beat well. Set aside.

Sift together flour, salt, baking powder. Add dry ingredients to egg mixture, alternating with buttermilk. Add coconut and 1 Tbsp coconut extract. Divide between prepared pans.

Bake at 350 degrees F for 50 to 60 minutes. Remove from oven. Puncture top of bread with fork, and pour on glaze. Cool.

TO MAKE THE GLAZE:
Combine 1/4 cup water, the remaining 1/2 cup sugar and 1 tsp coconut extract in a saucepan; boil for 2 minutes.

Makes 3 loaves
Source: Cape May Fare Cookbook by Mid-Atlantic Center for the Arts