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My review
Cinnamon Coconut Loaf
Carol
"This is a scrumptious loaf to have on hand when company drops over."
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Ingredients
1 h 25 m servings 248 calsOriginal recipe yields 12 servings (1 loaf)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 248 calories; 10.4 g fat; 36 g carbohydrates; 3.4 g protein; 39 mg cholesterol; 247 mg sodium. Full nutrition
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Reviews
Read all reviews 2326 Ratings
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Most helpful positive review
8/12/2000
This bread was delicious but I did have a problem with the top getting too browned before the loaf was finished baking. I tented the top with foil and this seemed to help a bit. Also, I added ch...
Most helpful critical review
12/27/2010
I made 2 desserts for a holiday dinner I was invited to and really wish I hadn't made this one (for the first time) because it was bland and boring. Still not even sure what purpose the sour cre...
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8/12/2000
This bread was delicious but I did have a problem with the top getting too browned before the loaf was finished baking. I tented the top with foil and this seemed to help a bit. Also, I added ch...
1/1/2003
Awesome combination of flavors, a nice twist on coffee cake. Thanks to the review below I knew to tent foil over it, and it came out perfectly!!!
5/27/2002
This recipe is very sweet (especially if you accidentally use sweetend coconut flakes like I did!), but very delicious with a glass of milk. I reduced the oil by a half, and used half-fat sour ...
7/11/2000
This recipe is so easy and delicious. You can whip it up in 15-20 minutes, then fill your house with the smells of baking bread and cinnamon!
12/27/2010
I made 2 desserts for a holiday dinner I was invited to and really wish I hadn't made this one (for the first time) because it was bland and boring. Still not even sure what purpose the sour cre...
12/4/2007
I was looking for a simpler recipe to augment my "fancier" Christmas baking repertoire. Well! This one did it - with bells on! The only change I made was to use low-fat sour cream. I got three m...
10/3/2015
I loved this bread but did make one change. I'm rating it a 4 as written because I think the flavour of the cinnamon would be lost by just sprinkling it dry in the middle. once the batter was ...
1/9/2011
I used unsweetened coconut that I bought at the co-op, which may have something to do with this recipe getting 4, instead of 5 stars. This really tasted to me like a slightly coconut-y coffee c...