BCL - Cinnamon Coconut Loaf The Best Recipes

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Cinnamon Coconut Loaf

"This is a scrumptious loaf to have on hand when company drops over."

Ingredients :

2 eggs
1/4 cup vegetable oil
1 cup white sugar
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup flaked coconut
1/4 cup packed brown sugar
2 teaspoons ground cinnamon

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

In a small bowl, stir together coconut, brown sugar, and cinnamon.
Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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