A COCONUT BREAD aka BELIZEAN COCONUT TRIFLE RECIPE FOR YOU TODAY

COCONUT BREAD aka BELIZEAN COCONUT TRIFLE
3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
6 eggs 
1/2 cup unsalted butter, melted, 4 ounces (see my comments below)
2 tablespoons granular Splenda or equivalent liquid Splenda, or to taste *

Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350º for 40 minutes. Remove from the pan and cool on a rack.

Makes 12 servings
Can be frozen

* I used the equivalent of 1/2 cup sugar in mine. I calculated the counts based on 2 tablespoons granular. You'll have to adjust yours if you use more than that.

With 2 tablespoons granular Splenda:
Per Serving: 134 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Serving: 133 Calories; 11g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

With 1/2 cup granular Splenda:
Per Serving: 137 Calories; 11g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

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