Chocolate Cherry Coconut Bread

Name: Chocolate Cherry Coconut Bread
Ingredients: 1/2 cups Greek Yogurt, Plain; 1/4 cups Unsweetened Coconut Milk; 1/4 cups Coconut Sugar Or Granulated Sugar; 2 whole Eggs Or Egg Substitute; 1 teaspoon Vanilla Extract; 1/2 teaspoons Coconut Extract; 1 cup Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1/2 cups Unsweetened Cocoa Powder; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Fresh Cherries, Pitted And Chopped; 1/4 cups Unsweetened Coconut, Shredded, Reduced Fat; 1 Tablespoon Unsweetened Coconut, Shredded

15 ingredients

8 steps

Ingredients

1/2 cups Greek Yogurt, Plain
1/4 cups Unsweetened Coconut Milk
1/4 cups Coconut Sugar Or Granulated Sugar
2 whole Eggs Or Egg Substitute
1 teaspoon Vanilla Extract
1/2 teaspoons Coconut Extract
1 cup Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1/2 cups Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Fresh Cherries, Pitted And Chopped
1/4 cups Unsweetened Coconut, Shredded, Reduced Fat
1 Tablespoon Unsweetened Coconut, Shredded

Directions

1

Preheat oven to 350°F.
2

In a medium bowl, mix yogurt, coconut milk, sugar, eggs, vanilla and coconut extract until blended.
3

In a separate bowl add flours, cocoa powder, baking powder, baking soda and salt. Mix to combine.
4

Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, being careful not to over mix.
5

Fold in cherries and 1/4 cup shredded coconut
6

Spoon batter into a greased 9 x 5-inch loaf pan or 3 mini loaf pans.
7

Sprinkle with 1 tablespoon of shredded coconut for the topping.
8

Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loafs, or until a wooden pick inserted into the center of a loaf comes out clean. If needed you can shield the bread with a sheet of aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack for 10 minutes then remove bread from pan to a wire rack.