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Caramel-Apple Bread with Shredded Coconut Topping

Source: Sunset Magazine3/4 cup granulated sugar
1 large egg
1 cup applesauce
About 1/2 cup (1/4 pound) melted butter or margarine
1 tablespoon vanilla extract
1/4 cup firmly packed brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup sweetened shredded dried coconutIn an 8- to 10-inch nonstick frying pan over high heat, shake and tilt 1/2 cup granulated sugar until melted and amber-colored, about 4 minutes; be careful not to burn. At once, pour hot caramel onto a 12-inch foil square on a flat surface.When caramel is cool enough to handle, peel off foil. Break caramel into chunks and put in a heavy plastic food bag. With a rolling pin or mallet, crush until largest chunks are about 1/4 inch.In a large bowl, combine egg, applesauce, 1/4 cup butter, vanilla extract and brown sugar. With a mixer on medium-high speed, beat until well blended. Stir in flour, baking powder, baking soda, salt, and cinnamon; beat just until evenly moistened. Stir in caramel.Scrape batter into a buttered 4 1/2 x 8 1/2-inch loaf pan (about 6 1/2-cup capacity) or equally into 2 buttered loaf pans, each 3 1/2 x 7 1/4 inches (about 3-cup capacity).Set pan on a sheet of foil placed on oven rack (to catch topping drips). Bake in a 350 degree F oven until bread is firm when pressed in the center, about 40 minutes for 61/2-cup pan and 30 minutes for 3-cup pans.Meanwhile, in a small bowl, mix coconut with remaining 1/4 cup granulated sugar and 1/4 cup butter. When bread is firm to touch, spread mixture evenly over hot loaf or loaves. Continue to bake until coconut topping is evenly brown, 15 to 20 minutes.Run a thin-bladed knife between bread and pan sides. Let bread cool in pan on a rack for about 10 minutes, then invert to release bread. Turn loaf rounded side up on rack. Let cool about 10 minutes. Slice to serve warm or at room temperature.NOTES: As the bread bakes, the caramel chunks in the batter soften to form sweet lumps throughout. If making up to 1 day ahead, cool, wrap airtight, and store at room temperature; freeze to store longer.Makes 1 loaf (about 1 3/4 pound) or 2 loaves (about 3/4 pound each); 8 to 10 servingsPer serving: 294 cal., 34% (99 cal.) from fat; 3.4 g protein; 11 g fat (6.7 g sat.); 46 g carbo (1.1 g fiber); 330 mg sodium; 47 mg chol

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