Print This Recipe Written by Chacha on Jul 6th, 2012 in Baking, Breads, Breakfast - Brunch, Coconut, Nuts, Recipe, Strawberry | No Comments


  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, at room temperature
  • 1 tablespoons of water
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups sliced strawberries
  • 3/4 cup shredded, sweetened coconut
  • 1 cup walnuts or pecans, broken into big chunks
  • 1 tbsp. finely grated lemon peel


Preheat oven to 350 degrees F.

Grease and flour a 9 by 5-inch loaf pan or three 5 by 3-inch mini loaf pans. Set aside.

Sift flour, baking soda, baking powder and salt into a medium bowl. Set aside.

Toss nuts with 2 teaspoons flour to coat (Note: Coating the nuts with the flour will help them not sink to the bottom during baking). Set aside.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each until combined. Add water and vanilla. Mix in the dry ingredients just until incorporated. Gently fold in the strawberries, coconut, lemon peel and nuts until well distributed through the batter. DO NOT over mix or the bread will be tough.

Pour the batter into the prepared loaf pan(s). Give the pan a good rap on the counter to get any air bubbles out. Bake for about 1 hour 10 minutes for the large loaf or 45 to 55 minutes for the smaller ones. Bread is done when a toothpick inserted into the center of the loaf comes out clean.

Cool the bread in the pan on a wire rack for 5 minutes. loosen bread from pan, by running a knife around the sides. Turn the bread out of the pan and let cool completely on the rack.


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