Coconut Rum Bread

Hello everyone,

Here’s my take on coconut rum bread, I first read about something similar in one of Tyler Florence’s cookbook called (Tyler’s Real Kitchen). I love this cookbook, but can’t make a lot of the recipes in there because he has a lot of seafood recipes. I’m landlocked as people call it, seafood here comes frozen and pricey. Well’s enough talking for now here’s the recipe…

Coconut Rum Bread:

1/2 cup (1 stick-4oz.) unsalted butter, melted and cooled

3 cups all-purpose flour

1 tblsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup packed dark brown sugar

1 tsp. rum extract

1 tsp. coconut extract

1/4 cup light rum

1 cup evaporated milk

2 large eggs, lightly beaten

zest of one lemon

2 cups toasted coconut

1 cup golden raisins, soaked in water for 10 minutes

For Icing:

1 cup powdered sugar

2-4 tsp. light rum

Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan. Sift the flour, baking powder, salt, cinnamon, and nutmeg together in a bowl; set aside. In a large mixing bowl cream the butter and brown sugar together, add eggs, extracts, and zest.  Fold in the flour mixture alternating with the milk and rum, fold in the coconut and raisins. Batter will be thick. Pour into prepared pan, and bake for about 45-50  minutes. When bread is cool drizzle with icing. To make icing mix together the powdered sugar and rum to taste.