Create a coconut flavor for this Coconut Bread without coconut extract by soaking shredded coconut in 1/2 cup warm milk for 20 minutes. Strain and discard coconut. Then add 1 teaspoon vinegar to turn the milk into the buttermilk.
1 1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp coconut extract
1/2 cup buttermilk
1/2 cup shredded sweetened coconut
Preheat oven to 325°F. Grease and flour a loaf pan. Combine flour, baking powder, baking soda and salt in a large bowl. Mix well.
Combine sugar, oil, eggs and coconut extract in a large bowl. Mix well.
Add flour mixture to sugar mixture alternately with buttermilk, stirring just until moist. Stir in coconut.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 1 hour.
Coconut Bread tip: For a stronger coconut flavor, lightly toast the shredded coconut before adding it to the mixture in step 3.