Coconut Loaf
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 1 loaf (16 slices).
Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 eggs, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup 2% milk
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1-1/4 cups sweetened shredded coconut
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut.
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2.
Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 each: 209 calories, 9g fat (6g saturated fat), 43mg cholesterol, 215mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 3g protein.
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