Coconut Loaf

SUBMITTED BY: Mary Ann Dudek

"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."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/4 cups flaked coconut

READ REVIEWS (1)

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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REVIEWS

Reviewed on Jan. 4, 2007 by rachakno

This was pretty good, however, it got really dry the day after I made it. Good flavor, I just wished I had eaten more of it before it got too dry.

1 user found this review helpful

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