Macaroon Tea Bread

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.

• Ready In: 1 hr 40 mins
• Yields: 1 cake

Ingredients

• 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

Directions

1. preheat the oven to 325.
2. 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).
3. 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.
4. In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
5. Add the butter-egg mixture all at once, mixing very well. Spoon into the bundt pan.
6. Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool for about 20 minutes. Loosen the edges with a small knife.
8. Unmold the cake onto a plate. Let cool to room temperature dust with confectioners sugar, if you like, before serving.