Coconut Bread

Bread:
4 eggs
2 cups sugar
1 cup oil
2 teaspoons coconut flavoring
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup shredded coconut

Syrup:
1 cup sugar
1/2 cup water
2 tablespoons margarine or butter
1 teaspoon coconut flavoring

Preheat oven to 375. Grease and flour (or use the baking Pam spray with flour in it) one regular (9"x5.25") loaf pan or two mini (about 8"x4") loaf pans

Beat eggs in a large bowl. Add sugar, oil, and coconut flavoring and blend well. In a medium bowl, sift together flour, baking soda and salt. Alternate adding dry ingredients and buttermilk to the wet mixture. Fold in shredded coconut.

Pour into prepared pan(s). Bake larger pan for 1 1/4 hours. I haven't timed the smaller pans yet, but I'd start checking at about 50 minutes. I'll update this next time I make it. Or if you do, let me know.

Make syrup when the bread is about 10 minutes from being finished. In a small saucepan bring sugar, water, and butter to a boil and let boil for 5 minutes. Remove from heat and add coconut flavoring.

When bread is finished baking, move pan(s) immediately to a cooling rack. Pour syrup over the top of bread. Let stand at least an hour or two.