- 1 teaspoon shortening, or as needed
- 1 1/4 cups white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon tamarind paste
- 1 teaspoon durian extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon guava juice, or as needed (optional)
- 5 strawberries, chopped
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with shortening.
- Beat sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Mix in eggs, one at a time, until well blended. Mix in coconut milk, lime juice, tamarind paste, and durian extract.
- Combine flour, poppy seeds, baking soda, and salt in a separate bowl; stir into the creamed butter mixture until batter is just moistened. Add guava juice, 1 teaspoon at a time, if batter needs more moisture. Carefully fold strawberries into batter; pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes on a wire rack before removing. Cool completely before slicing.
07/01/2019
recipepes.com
strawberry coconut bread, recipe
PT15M
PT1H
5
455 calories
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