Adapted from Vegweb
1 cup unsweetened coconut
2 cups flour
1 tablespoon baking powder
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons canola oil
1/2 cup mashed cooked pumpkin
3/4 cup sugar
1 teaspoon vanilla extract
Toast coconut in a dry skillet/frypan until browned. In a bowl mix dry ingredients together, including the coconut. In a separate bowl, whisk wet ingredients together. Mix together with a metal spoon. Pour into non stick loaf pan and bake at 350F for about 45 minutes. Your baking time will vary depending on your oven.
The Result
The Verdict
The flavour of this loaf is very subtle. I thought with a whole cup of coconut in the ingredients it would have a very strong coconut flavour, but it doesn't. I would suggest if you do want a strong coconut flavour, to add a little coconut extract to the recipe. The texture is very nice and the loaf is quite moist. In some parts, the coconut can give the loaf a dry feeling, but it's just the pieces of coconut. I think next time I might add a little spice to it to bring out the flavour of the pumpkin. Even more pumpkin and less milk might be nice: I suggest increasing the pumpkin to 1 cup and decreasing the milk to 1/2 cup.
