Toasted slices of Amaretto Coconut Bread are very nice with tea, coffee, or your favorite
4 ounces tofu
1 cup granulated sugar
1/4 cup Amaretto
14 fluid ounces coconut milk
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup unsweetened coconut flakes
Heat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing them
together in a large mixing bowl with the utensil of your choice. :-) Mix Amaretto
and coconut milk into tofu until well blended.
Meanwhile, sift together flour, salt and baking powder.
Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly.
Spoon batter into prepared loaf pan.
Bake until done, about 50 minutes.
Cool slightly before removing from pan.
One teaspoon of almond extract and 1/4 cup of water may be substituted for
the 1/4 cup of Amaretto; 1 1/2 cups water plus 1/4 cup oil may be used instead of
Source: Copyright 1994 Karen Mintzias - May be freely distributed