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Categories:
sugar egg whites vanilla coconut almond extract coconut milk coconut oil whole wheat pastry flour all-purpose baking powder baking soda salt unsweetened coconut
Viewed: 32 - Published at: 4 years agoIngredients
- 1/3 cups Sugar
- 3 whole Egg Whites
- 1 teaspoon Vanilla Extract
- 1/2 teaspoons Coconut Extract
- 1/2 teaspoons Almond Extract
- 1/2 cups Coconut Milk, Unsweetened From The Carton
- 3 Tablespoons Coconut Oil, Melted
- 1 cup Whole Wheat Pastry Flour
- 1/2 cups All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1/2 cups Unsweetened Coconut, Shredded
- 1/4 cups Almonds, Slivered
- 1/4 cups Semi-sweet Chocolate Chips (I Used Mini Size Chips)
Method
- Preheat oven to 350°F.
- In a medium bowl, add sugar, egg whites, vanilla extract, coconut extract and almond extract. Beat until combined. Add coconut milk; mix until combined. Add coconut oil and mix until combined.
- In a separate bowl, add flours, baking powder, baking soda sand salt. Mix together. Carefully incorporate flour mixture into wet mixture; fold until combined. Fold in coconut, almonds and chocolate chips.
- Spoon batter into a greased and floured 9- x 5-inch loaf pan or 2 mini loaf pans.
- Bake for 40-50 minutes for 1 large loaf or 30-35 minutes for 2 mini loaves, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes for a large pan and 20 minutes for the mini pans to prevent excessive browning.
- Cool in pan on a wire rack 10 minutes then remove from pan to wire rack.
