开云体育

Preheat the oven to 325?F. Grease a 9x5-inch loaf pan or line with parchment paper.

In a large bowl, lightly beat the eggs. Add the sugar, oil and coconut extract and whisk to combine.

In another bowl, whisk together the flour, baking soda, baking powder and salt.

Add the dry mixture and the buttermilk to the egg mixture. Stir together until it is almost combined, then add the coconut and stir just until combined. Don’t overmix.

Pour the batter into the prepared pan and transfer to the oven.

Bake until a tester inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. If the bread starts to brown too much, lightly cover it with foil.

When the bread is almost finished baking, combine the sugar, water, and butter in a small saucepan and set it over medium heat. Bring to a boil and let it boil for 5 minutes. Remove it from the heat and stir in the coconut extract.

Remove the bread from the oven, and, leaving the bread in the pan, poke holes in the bread with a long skewer. Pour the syrup over the hot bread.

Allow the bread to sit at room temperature for at least 4 hours before serving.