AMARETTO COCONUT BREAD

4   ounces Tofu
      1 cup Sugar
      1/4    cup Amaretto
      14    fluid ounces Coconut milk
      2 1/2 cups Flour
      1/2  teaspoon Salt
      1   tablespoon Baking powder
      1  cup Unsweetened coconut flakes

Preheat oven to 350 F. Grease a 9" x 5" x 3" loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in
a large mixing bowl with the utensil of your choice. Mix Amaretto and coconut milk into tofu until well blended. Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly.
Spoon batter into prepared loaf pan. Bake until done, about 50 minutes.
Cool slightly before removing from pan.
Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage.
[Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup
of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk.]