Coconut Chocolate Chip Friendship Bread

Coconut and chocolate are certainly my good friends, so it only seemed fitting to make a Friendship Bread with them in it.

I posted about Amish Friendship Bread the other day and mentioned that I had made several varieties. This is one of them, just the mention of chocolate and coconut has me wanting more!

From my original recipe of friendship bread. This is what I altered to make the chocolate coconut variety: I replaced the oil with 1 cup fat free yogurt, then add 1/2 cup mini chocolate chips that have been tossed in flour so they don’t sink and ½ cup  coconut. Melt chocolate chips to drizzle on top of cake, or use three tablespoons unsweetened cocoa with ¼ cup powdered sugar mixed with a tablespoon water. After drizzling chocolate add some toasted coconut. You will thank me for that!

Instead of baking this in two loaf pans I baked it all in one bundt pan. The bundt baked for just over an hour, keep an eye on it.

Oh how I love a drizzle of chocolate!

Needless to say how fast this bread was consumed, it was still warm when I cut into it and the chocolate chips were all warm and delicious.

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Comments

  1. 8

    Katherine says

    Oh Lord have mercy..you give that to someone and they’ll be your friend for life, giggle.
    Hugs!

  2. 9

    Paula says

    I’ll be it disappeared quickly! Good for you for baking it in a bundt pan, the results are fantastic.

    • 11

      Diane says

      It’s so great how pretty a chocolate drizzle looks! I should start drizzling it on everything:)

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