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preheat oven to 350 degrees f. in a medium bowl, mix yogurt, coconut milk, sugar, eggs, vanilla and coconut extract until blended. in a separate bowl add flours, cocoa powder, baking powder, baking soda and salt. mix to combine. make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, being careful not to over mix. fold in cherries and 1/4 cup shredded coconut spoon batter into a greased 9 x 5-inch loaf pan or 3 mini loaf pans. sprinkle with 1 tablespoon of shredded coconut for the topping. bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loafs, or until a wooden pick inserted into the center of a loaf comes out clean. if needed you can shield the bread with a sheet of aluminum foil after 50 minutes to prevent excessive browning. cool in pan on a wire rack for 10 minutes then remove bread from pan to a wire rack.
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Heirloom yogurt culture — reusable forever, no thermophilic machine needed