Carrot Coconut Bread

What you need:

For the bread:

• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 tsp. coconut extract
• 1/2 cup sour cream
• 1 1/4 cups shredded carrots
• 1 cup sweetened shredded coconut
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/4 cups all purpose flour

For the glaze:

• 2 oz. cream cheese, softened
• 1/4 tsp. rum extract
• 1/4 tsp. salt
• 1 cup powdered sugar
• 1 Tbsp. milk
• 1/4 cup toasted coconut

Directions:

1. For the bread: In a large bowl, beat together oil and sugars until it resembles wet sand.
2. Add eggs, coconut extract, and sour cream. Beat until creamy.
3. Gently stir in carrots and coconut.
4. Add cinnamon, nutmeg, cloves, salt, baking powder, baking soda, and flour and slowly mix together until just combined.
5. Pour into a greased loaf pan.
6. Bake in a preheated 350 degree oven for 60 minutes or until a toothpick inserted into the center comes out with a few crumbs. If needed, cover with foil if the top is getting dark and the center isn't done yet.
7. Remove from oven and let cool for 15 minutes in the pan.
8. Flip out onto a plate and allow to cool completely.
9. For the glaze: Stir together cream cheese, rum extract, and salt.
10. Slowly, add and mix powdered sugar and milk until creamy.
11. Spread onto cooled bread and top with toasted coconut.
12. Store leftovers in refrigerator.

Recipe from Inside BruCrew Life

Posted on Fantastical Sharing of Recipes