Coconut Glazed Almond Joy Bread
Ingredients
Bread
- 4 eggs
- 2 cups granulated sugar
- 3/4 cup canola oil
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened coconut
- 1/2 cup raw almonds, chopped
- 1 cup chocolate chips
Coconut Glaze
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon coconut extract
Chocolate Ganache
- 8 ounces semisweet chocolate, chopped
- 3/4 cup heavy cream
Instructions
- Heat oven to 350 degrees F. Grease and flour* two 9 x 5 inch loaf pans or 8 mini loaf pans.
Bread
- Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
- In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
- Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour - in that order. Mix until just combined.
- Fold in coconut, chocolate chips and almonds.
- Pour into prepared pans.
- Bake at 350 degrees F for 1 hour (minis take only about 10 minutes less).
- Remove from oven and place on rack to dry.
- While cakes are still warm, poke several holes in the top of the cake with a wooden skewers. Drizzle Coconut Glaze into the holes.
- Finish glazing cake by taking a pastry brush and brushing on remaining glaze (as much or as little as you would like).
- When cake is completely cool, drizzle chocolate ganache over cake.
Coconut Glaze
- Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute.
- Turn heat off but leave saucepan on burner.
- Glaze cake as instructed above.
Chocolate Ganache
- Place chocolate into a bowl.
- Place cream in a saucepan and bring to a boil. Once cream has reached a boil, pour over chocolate. Let sit for 3 minutes.
- Stir with whisk until smooth and glossy.
Notes
* For best results, use our Pan Release!
