I need a little something to take when I go visit a friend. A little loaf of bread is perfect!
2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans
Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.
One Year Ago: Zucchini Bread 
Two Years Ago: Peanut Butter Chocolate Chip Oat Bars 
Three Years Ago: Frosted Peanut Butter Milk Chocolate Cookies 
This looks great Kristen– one of my favorite cakes is coconut pecan– so it’s be fun to make this more every day version. And I’m in a baking mood, now that summer is about gone and fall’s around the corner, aren’t you?