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Sweet Tropical Loaves

Sweet Tropical Loaves
"These pineapple coconut loaves are so good and moist that sometimes I don't even bother to glaze them," shares Sybil Brown from Highland, California. The golden bread gets its tender, cake-like texture from handy boxed cake mix.
24 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
  • 1 cup evaporated milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup flaked coconut
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 to 2 drops coconut extract, optional
  • 2 tablespoons flaked coconut, toasted

Directions

  • In a large bowl, combine the first five ingredients; beat on low
  • speed for 30 seconds. Beat on high for 2 minutes. Stir in coconut.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for
  • 45-50 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks.
  • For glaze, in a small bowl, combine sugar and milk until smooth. Add
  • extract if desired. Drizzle over loaves; sprinkle with coconut.
  • Yield: 2 loaves (12 slices each).
© Taste of Home 2013

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Sweet Tropical Loaves (continued)

Nutrition Facts: 1 serving (1 slice) equals 118 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 118 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013