Ingredients

• 2 tablespoons coconut oil
• 1/3 cup unsalted butter
• 1/2 cup sugar
• 2 large eggs
• 1 cup sweetened, dried, shredded coconut
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1-1/2 teaspoons baking powder

Preparation

1. Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan. Set butter out to soften.
2. Warm coconut oil in microwave until just melted. Set aside to cool.
3. Cream butter and sugar together. Add coconut oil and eggs; stir together. Mix in sour cream. Add shredded coconut to mixture and stir.
4. In a separate bowl mix together flour, baking soda and baking powder.
5. Fold dry ingredients into wet ingredients. Pour batter into the loaf pan.
6. Bake 45 to 60 minutes, until bread is golden brown and a toothpick comes out clean.
7. Cool bread in pan for 5 to 10 minutes then remove from pan and cool on a wire rack.

Helpful hints

• If desired add 1/2 cup of diced or crushed pineapple.
• Wrap some of the bread slices in freezer wrap and freeze for a quick snack later.