Ingredients :
- 1 large egg
- 1 tsp vanilla extract ( I use extra )
- 1 1/3 cup toasted coconut
- 1 (19.85 ounce) package chocolate chip muffin mix
- 1/2 cup water
Method :
- Preheat the oven to 350°F.
- Grease and flour a 9 X 5 X 3 inch loaf pan.
- Pour the muffin mix into a medium bowl and stir to break up any lumps.
- Add the coconut, egg, 1/2 cup water, and vanilla.
- Stir until moistened, about 50 strokes.
- Pour into the prepared pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes before slicing.
- *To toast coconut: Preheat the oven to 325°F. Spread the coconut in a single layer on a baking pan with sides. Bake, stirring frequently, until light golden brown, about 5 to 7 minutes.*
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