Coconut Walnut Bread

2 cups all-purpose flour
1 ¾ teaspoons baking powder
1/4 teaspoon of salt
1 1/3 cups granulated sugar
¼ teaspoon baking soda
2/3 cup vegetable oil
2/3 cup buttermilk
½ cup flaked coconut
2 large eggs
1 ½ teaspoons coconut flavor/extract (such as Stirling Hawaiian Coconut gourmet syrup)
½ cup chopped walnuts

Preheat oven to 325 degrees and spray bottom of loaf pan with non-stick pan coating.
Mix the dry ingredients (flour, baking powder, salt, sugar, and baking soda) in large mixing bowl.
All oil, buttermilk, coconut, eggs, coconut flavor and walnuts to flour mixture. Mix with electric mixer just until dry ingredients are moistened. Pour into prepared pan and bake for 1 hour and 15 minutes or until done (toothpick, inserted in the center of loaf, comes out clean) DO NOT open oven door during the baking process (to avoid causing the bread to sink in the center).

Let cool in pan that has been placed on a wire rack. When cool, run a table knife around pan edges and remove bread. Wrap and store in refrigerator or freezer for up to 2 months. Do not cut until chilled and firm.

After slicing, lightly butter the bread and grill on both sides.