Cinnamon Coconut Loaf Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 30 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Eggs | 2 | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Commercial sour cream - 1 cup | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Coconut - 1/2 cup, medium grind | ||
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
Directions
GETTING READY
1) Grease 9x5x3 inch (23 x 12 x 7 cm) loaf pan.
MAKING
2) In mixing bowl beat eggs until light and frothy.
3) Add oil and sugar, beating until smooth..
4) Blend in sour cream.
5) In another bowl combine flour, baking powder, soda and salt.
6) Mix well and add to egg batter, stirrimg until well blended.
7) In small bowl stir coconut, brown sugar and cinnamon.
8) Put 1/2 of the batter in the bottom of the greased tin.
9) Sprinkle 1/3 cinnamon mixture over.
10) Spread second half of batter over by putting dabs here and there.
11) Sprinkle second half cinnamon mixture over top.
12) With knife, cut through batter to give swirling, marbled effect.
13) Bake at 350ºF (180°C) in oven for 1 hour.
14) Let the loaf stand for 10 minutes, remove from pan to cool on rack.
15) Wrap in plastic bag to store.
SERVING
16) Next day slice the loaf in desired size and serve with tea or coffee.
1) Grease 9x5x3 inch (23 x 12 x 7 cm) loaf pan.
MAKING
2) In mixing bowl beat eggs until light and frothy.
3) Add oil and sugar, beating until smooth..
4) Blend in sour cream.
5) In another bowl combine flour, baking powder, soda and salt.
6) Mix well and add to egg batter, stirrimg until well blended.
7) In small bowl stir coconut, brown sugar and cinnamon.
8) Put 1/2 of the batter in the bottom of the greased tin.
9) Sprinkle 1/3 cinnamon mixture over.
10) Spread second half of batter over by putting dabs here and there.
11) Sprinkle second half cinnamon mixture over top.
12) With knife, cut through batter to give swirling, marbled effect.
13) Bake at 350ºF (180°C) in oven for 1 hour.
14) Let the loaf stand for 10 minutes, remove from pan to cool on rack.
15) Wrap in plastic bag to store.
SERVING
16) Next day slice the loaf in desired size and serve with tea or coffee.
Chef
