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:
- For the bread: In a large bowl, beat together oil and sugars until it resembles wet sand.
- Add eggs, coconut extract, and sour cream. Beat until creamy.
- Gently stir in carrots and coconut.
- Add cinnamon, nutmeg, cloves, salt, baking powder, baking soda, and flour and slowly mix together until just combined.
- Pour into a greased loaf pan.
- 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.
- Remove from oven and let cool for 15 minutes in the pan.
- Flip out onto a plate and allow to cool completely.
- For the glaze: Stir together cream cheese, rum extract, and salt.
- Slowly, add and mix powdered sugar and milk until creamy.
- Spread onto cooled bread and top with toasted coconut.
- Store leftovers in refrigerator.
Recipe from Inside BruCrew Life
Posted on Fantastical Sharing of Recipes