Strawberry Coconut Bread recipe
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Ingredients
- 1 teaspoon shortening, or as needed 1 ¼ cups white sugar ½ cup butter, softened 2 eggs ½ cup coconut milk 1 tablespoon lime juice 1 teaspoon tamarind paste 1 teaspoon durian extract 2 ½ cups all-purpose flour 2 tablespoons poppy seeds 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon guava juice, or as needed 5 strawberries, chopped
Nutrition Info
- 433.7 caloriescarbohydrate: 63.8 gcholesterol: 77 mgfat: 17.7 gfiber: 1.7 gprotein: 6.5 gsaturatedFat: 10.7 gservingSize: -sodium: 550.6 mgsugar: 32.6 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Coconut Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with shortening.
Beat sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Mix in eggs, one at a time, until well blended. Mix in coconut milk, lime juice, tamarind paste, and durian extract.
Combine flour, poppy seeds, baking soda, and salt in a separate bowl, stir into the creamed butter mixture until batter is just moistened. Add guava juice, 1 teaspoon at a time, if batter needs more moisture. Carefully fold strawberries into batter, pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes on a wire rack before removing. Cool completely before slicing.