coconut, almond, toffee bread

This is a delicious treat! Serve for breakfast or dessert with ice cream.


1.5 cups toasted coconut

1/4 teaspoon coconut extract

1 stick butter

1.5 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar and 1/8 cup extra

3 eggs

8 oz. sour cream

1/2 cup sliced almonds

1.5 cups roughly chopped miniature Heath bars (do not buy the chips)

  • Preheat oven to 350 degrees
  • In a toaster oven or oven, toast the coconut until brown
  • Grease pan with butter and a dusting of sugar, ( 1/8 of a cup)
  • Beat sugar and butter until fluffy
  • Add eggs one at a time and mix
  • Add coconut extract
  • Mix flour, baking soda and salt
  • Add flour mixture alternating with sour cream in 3 parts beginning and ending with flour mixture
  • Do not over mix
  • Fold in almonds, toffee and 1 cup of coconut
  • Pour into loaf pan and top with the remaining 1/2 cup of coconut
  • Bake for one hour and 45 minutes( check with toothpick), half way through top with tin foil
  • Cool and eat!

A Jackie O’ Recipe