Almond Joy Bread
CATEGORIES
INGREDIENTS
- 4 eggs
- 2 cups sugar
- 3/4 cup canola oil
- 1/4 cup melted unsalted butter
- 1 tsp vanilla
- 1 tsp coconut extract
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup sweetened coconut
- 1/2 cup raw almonds, chopped
- 1 cup chocolate chips
- Coconut Glaze
- 1 cup sugar
- ½ cup water
- 1 TBSP unsalted butter
- 1 tsp coconut extract
- Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.
- Chocolate Ganache
- 8 ounces semisweet chocolate, chopped
- ¾ cup heavy cream
- Place chocolate into a bowl.
- Place cream in a saucepan and bring to a boil.
- Once cream has boiled pour over chocolate. Let sit for 3 minutes.
- Stir with whisk until smooth and glossy.
DIRECTIONS
- Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment, beat ingredients on medium speed for 2 minutes.
- In a separate bowl, sift and combine flour, baking soda, baking powder and salt.
- Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour in that order. Mix until just combined, like you would if you were making muffins.
- Fold in coconut, chocolate chips and almonds.
- Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hour (minis take only about 10 minutes less).
- Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a wooden skewer. Drizzle Coconut Glaze into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze (as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake (I used a piping bag).