I actually chuckle when I call this "bread". I mean really, look at this. (look up). This is cake. Delicious, chocolaty, crunchy, sweet, moist cake. Not bread.
I found a website with a ton of different versions of this bread. They all sound fantastic. I can't see myself stopping anytime soon.
Suzy's blog recommended the Almond Joy version. This sounded fantastic! The only things that I missed from her version was the cocoa and the espresso powder. I didn't have any espresso powder and I just plain forgot the cocoa powder. I wish I had remembered because it needed a bit more of a chocolate boost.
But it was good. SOOOOOOOO good!
I also overcooked mine a bit. I do that. A lot. It was still good. Just a little harder around the edges and the coconut got a bit brown on the top.
My next round will be made right before I go on vacation. Though I have many idea's and thoughts for what kind to make, I haven't decided. I guess I have 10 days to decide.
Coconut is the Monthly Mystery Ingredient for the challenge over at Our Krazy Kitchen! Check out all the awesome coconut recipes over there!
This is also my submission to Ultimate Recipe Swap from Life As Mom! Topic this week is NUTS!
This is submitted to Amish Bread Recipes at Susie QT Pies!
Ingredient Spotlight: Coconut at Eat at Home
Adapted from Kitchen Bouquet
About a cup of starter mix
1 cup of oil
1/2 cup of milk
1 cup sugar
1/2 tsp almond extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 large box of instant chocolate pudding
1/2 cup coconut
1/2 cup slivered almonds
1/2 cup chocolate chunks
1/2 cup coconut
1/2 cup whole almonds
Mix all bread ingredients together thoroughly. Spray 2 muffin loafs with cooking spray and sprinkle with a bit of sugar to coat. Divide batter between both pans. Mix topping together in a small bowl, sprinkle both with toppings. Bake for about an hour at 325.