Toasted Coconut Coffee Cake Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Flaked coconut | 1 3 1/2 Ounce, toasted | |
| Orange peel | 2 Teaspoon, shredded | |
| 1 slightly beaten egg | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
Directions
Stir together thoroughly the first 4 ingredients.
Stir in coconut and peel.
Combine remaining ingredients; add to dry mixture all at once.
Stir just till mixed.
Turn batter into greased 9x5x3-inch loaf pan.
Bake at 350° for 60 to 70 minutes.
Remove from pan.
Cool on rack.
Stir in coconut and peel.
Combine remaining ingredients; add to dry mixture all at once.
Stir just till mixed.
Turn batter into greased 9x5x3-inch loaf pan.
Bake at 350° for 60 to 70 minutes.
Remove from pan.
Cool on rack.
Chef
