Prep 10 mins
Cook 1 hr
Recipe came from a Quick Cooking Magazine in 2002. I just got around to trying it today! I used it instead of the usual recipe for 'shortcakes' Wow it was great with strawberries and cream! I think next time instead of the milk, I might try pineapple juice.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 1 1⁄4 cups flaked coconut
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
- Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
This is a beautiful recipe for a stunning dessert. I loved the coconut in this loaf cake! I took your advice in the intro and used it to serve with fresh strawberries and whipped cream. It was a star at the family dinner!! I made sure to spray my glass loaf pan well and for the last 15 minutes I turned the oven down to 325 to help with the browning as the loaf center continued to bake (I do this with a lot of quick breads). Perfectly moist and so delicious. I'd like to try it with your hint of pineapple juice and also serve with fresh pineapple on the side. Made for Zaar Chef Alphabet Soup tag game!
I love coconut loaf and this one is so yummy. I used margarine. I used only 1/2 cup of sugar and it was great. I used unsweetened coconut. Thanks Katie :) Made for I recommend tag game
This made for a beautiful loaf! It was also very tasty. The only part I didn't like was it was very flaky and crumbly. But it was still delicious and that was what counts.