Yield: Yields one loaf
Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Good but not fantastic. The cake is tasty but, when I made it, didn't have much coconut flavor. Next time, I will substitute a heavy hit of coconut extract (1 and 1/2 tsp.) for the vanilla. I also recommend chopping up a good-quality dark chocolate bar and using it instead of supermarket-brand chocolate chips. I did that, and I think it made the end-product significantly better. The cake has the pleasantly crumbly texture of muffins and isn't extremely sweet. I like the texture, but my husband complained that it was too crumbly for him and a bit on the dry side.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?