Wednesday, April 1

Potluck Favorites: Coconut Quick Bread

My husband is a registered nurse in a city hospital, and has been for over 15 years. His co-workers love potlucks. They have more potlucks than a church auxiliary. If a resident or nursing student moves on they throw up a sign up sheet in the break room. 

Over the years I have sent many dishes, desserts and breads with my husband on Potluck Days. The quick breads I bake are by far the most popular, but I always feel the need to mix it up with new recipes. Last week I used a recipe for lemon bread but changed the ingredients and came up with a coconut bread. It was a big hit, which means it's a keeper. Enjoy...

Coconut Quick Bread

1 box white cake mix (18.5 ounces)
4 large eggs
1/4 cup vegetable oil
1 box coconut cream instant pudding (3.4 ounces)
1 cup light or regular sour cream
1/4 cup water
1/2 cup sweetened coconut flakes

Preheat oven to 350 degrees F. Prepare two 8 inch bread pans with cooking spray or butter.

Combine all ingredients in a large bowl. Mix well. The batter will be thick. Spoon the batter into the bread pans, splitting evenly. Place the pans in the center of the middle rack, spacing several inches apart. Bake at 350 degrees. F. for 45 minutes or until done. A toothpick gently pushed into the top center of the loaf will come out clean when the loaf is finished baking. Cool in the pan for 10-15 minutes.  Use a knife around all of the edges, and gently pat the loaf to remove it from the pan. 

I cut off the ends (perfect for taste testing), then slice the remainder of the bread and place the slices on a platter. Wrap well with plastic wrap until it's time for the potluck. I usually bake the night before the event.

Notes: I'm making this again on Sunday, along with lemon bread, but I'm going to add in mini chocolate chips. It will be a nice treat, along with our brunch menu.


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