Prep 20 mins
Cook 1 hr 20 mins
From the Loaves and Fishes Cookbook, posted for a British teatime treat for Zaar World Tour III. This is a moist, tender tea bread that is subtley sweet with a nice coconut flavor.
- 1 1⁄4 cups butter
- 2 cups sugar
- 5 eggs, room temp
- 3⁄4 teaspoon almond extract
- 3⁄4 cup milk
- 2 1⁄4 cups white flour
- 1⁄3 cup cornstarch
- 1 1⁄2 cups grated unsweetened coconut (I used sweetened, it was just fine)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup confectioners' sugar
- preheat the oven to 325.
- butter and flour a 9 cup bundt pan or use any tube pan you have (a couple of 8-inch loaf pans will work as well).
- Cream the butter and sugar with an electric mixer till light in color, about 5 minutes. Add the eggs one at a time, then turn the machine to low speed and add the almond extract and milk, blending well.
- In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
- Add the butter-egg mixture all at once, mixing very well. Spoon into the bundt pan.
- Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for about 20 minutes. Loosen the edges with a small knife.
- Unmold the cake onto a plate. Let cool to room temperature dust with confectioners sugar, if you like, before serving.