Chocolate Cherry Coconut Bread

Ingredients

• ½ cups Greek Yogurt, Plain
• ¼ cups Unsweetened Coconut Milk
• ¼ cups Coconut Sugar Or Granulated Sugar
• 2 whole Eggs Or Egg Substitute
• 1 teaspoon Vanilla Extract
• ½ teaspoons Coconut Extract
• 1 cup Whole Wheat Pastry Flour
• ½ cups All-purpose Flour
• ½ cups Unsweetened Cocoa Powder
• 2 teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Fresh Cherries, Pitted And Chopped
• ¼ cups Unsweetened Coconut, Shredded, Reduced Fat
• 1 Tablespoon Unsweetened Coconut, Shredded

Preparation Instructions

Preheat oven to 350°F.

In a medium bowl, mix yogurt, coconut milk, sugar, eggs, vanilla and coconut extract until blended.

In a separate bowl add flours, cocoa powder, baking powder, baking soda and salt. Mix to combine.

Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, being careful not to over mix.

Fold in cherries and 1/4 cup shredded coconut

Spoon batter into a greased 9 x 5-inch loaf pan or 3 mini loaf pans.

Sprinkle with 1 tablespoon of shredded coconut for the topping.

Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loafs, or until a wooden pick inserted into the center of a loaf comes out clean. If needed you can shield the bread with a sheet of aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack for 10 minutes then remove bread from pan to a wire rack.