Total Time
30mins
Prep 10 mins
Cook 20 mins

I used ingredients from a contest..but missed the deadline to post, no electricity for awhile and today no water, Such is life! Easy Preparation and delicious! This was for a potluck entry. Rich buttery taste on the outside, soft coconut taste inside. I have one large pan with 8 mini loaf slots. You can also use a 9 X 13 pan and make one large cake. Bake about 10 minutes longer. The puffs are piled high on a plate and a bowl of whipped topping is served with the puffs. Note: Let loaves set a while and use a serrated knife. or,, you can wrap and freeze when cool and take out to thaw before giving as gifts or before serving.

Ingredients Nutrition

Directions

  1. In medium saucepan, melt butter.
  2. Add brown sugar, eggs, salt, vanilla and evaporated milk. Mix and beat until mixed.
  3. In a separate large bowl, mix flour, baking oowder and baking soda.
  4. Add half of the butter slurry mixture and all of the coconut. Mix.
  5. Add the other half of the butter slurry mixture. Mix well.
  6. The mixture will be a very heavy batter dough.
  7. For: Puffs:
  8. Heat cooking oil to 375* and drop by rounded spoonful. Cook until golden brown. Drain on paper towels.
  9. For Loaves:.
  10. Spray mini loaf pans with Pam.
  11. Preheat oven 350*.
  12. Bake 20 minutes.
  13. For Large Flat Cake:
  14. Spray Pam on 9 X 13 pan. Bake 350* 30 minutes.