Coconut Bread (best EVER)!

4 eggs

1 cup vegetable oil

3 cups flour

2 cups sugar

2 tsp. coconut extract

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup buttermilk

1 cup flaked coconut

1 cup chopped nuts (optional)

Spray 3 small loaf pans with PAM. Beat eggs, then cream in the sugar, oil and coconut extract. Add flour and dry ingredients. Then add milk, coconut flakes and nuts (if desired). Beat well. This makes 3 small loaves. Bake for 45 minutes at 325°. (If you care to make one tube cake, bake for 1 hour and 20 minutes.) Loaves will be golden brown and cracked on the top.

Glaze

1 cup sugar

½ cup water

2 Tbsp. Margarine or butter

1 tsp coconut extract

Bring all ingredients except coconut extract to a boil and boil for 5 minutes stirring constantly. Remove from heat and add 1 tsp. coconut extract.While the loaves are still warm (fresh from the oven) pour glaze over each loaf. Let them stand 4 hours. The glaze will be completely absorbed into the loaf and will leave the pan easily.

Old-Fashioned Coconut Cream Pie

1 1/2 cups half-and-half
1 1/2 cups coconut milk (in a can in the Asian section)
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 t salt
1 cup flaked coconut, toasted
1 t vanilla extract
1 (9 inch) pie shell, baked
1 cup whipped topping

In a large bowl, combine half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. Microwave on high, stopping to whisk it every minute or so, until thickened. Stir in 3/4 cup of the coconut and the vanilla extract.

Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping, and with remaining 1/4 cup of coconut.

Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree oven 5-7 minutes, or until golden brown, stirring occasionally.