Coconut Bread

I just came across this recipe recently, so, on a whim, I threw it in for Easter brunch. I made a few changes, based on reviewers comments and was really happy with the outcome. This bread really was more cake-like with a great coconut flavor (granted, I boosted the coconut flavor a little bit by using coconut milk and coconut extract, so it would be more subtle if you used regular milk and vanilla extract - but still good, I bet!). I would definitely make this again - yum!

Coconut Bread

adapted slightly from allrecipes.com

1/4 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon coconut extract (can use vanilla instead)
1/2 teaspoon almond extract
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup light coconut milk (can use regular milk instead)
1 cup flaked coconut, lightly toasted in oven
Additional sugar (I used turbinado, but white would be fine too)

Directions
Lightly toast coconut on a baking sheet in a 350 degree oven for about 10 minutes, watching it closely so it doesn't burn. In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in 3/4 cup coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with 1/4 cup coconut and sugar (some reviewers skipped the coconut and sugar and made a simple glaze of powdered sugar, vanilla and milk instead). Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.