A delightful loaf combining the rich flavors of toasted coconut and crunchy walnuts, perfect for any occasion.
Preheat your oven to 300°F (150°C) and grease two small loaf pans.
Greasing the pans ensures easy removal of the loaf after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In a large bowl, beat the sugar and eggs until light and fluffy. Stir in the vanilla extract and buttermilk.
Using room temperature eggs helps them incorporate better into the mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the toasted coconut and chopped walnuts gently.
Folding gently prevents deflating the batter.
Divide the batter evenly between the prepared loaf pans.
Tap the pans lightly on the counter to remove air bubbles.
Bake on the lowest rack of the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves a few minutes before the end of baking time to avoid overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the loaf as a delightful snack or breakfast treat.
Serve with a spread of butter or a drizzle of honey for added flavor.
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