Taste of Home
Sweet Tropical Loaves
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 2 loaves (12 slices each).
"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.
Ingredients
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1 package yellow cake mix (regular size)
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1 can (8 ounces) crushed pineapple, undrained
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1 cup evaporated milk
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2 eggs
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1/2 teaspoon ground nutmeg
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1/2 cup sweetened shredded coconut
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GLAZE:
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1-1/2 cups confectioners' sugar
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2 tablespoons 2% milk
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1 to 2 drops coconut extract, optional
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2 tablespoons sweetened shredded coconut, toasted
Directions
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1.
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.
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2.
Pour into two greased 8x4-in. loaf pans. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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3.
For glaze, in a small bowl, combine sugar and milk until smooth. Add extract if desired. Drizzle over loaves; sprinkle with coconut.
Nutrition Facts
Nutrition Facts: 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.
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