Cinnamon Coconut Loaf

Rating: 4 stars
28 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2

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

By Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, stir together coconut, brown sugar, and cinnamon.

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  • 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.

Nutrition Facts

Per Serving:
247.6 calories; protein 3.4g 7% DV; carbohydrates 36g 12% DV; fat 10.4g 16% DV; cholesterol 39.4mg 13% DV; sodium 246.5mg 10% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

MICHELLECA
Rating: 5 stars
11/15/2003
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 chocolate chips and we all loved it. Next time I'll try it in a 9x9-inch cake pan. Read More
Helpful
(9)

Most helpful critical review

GreekMuse
Rating: 1 stars
12/28/2010
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 cream served because the cake was not moist or delicious. I bake every two days making loafs cookies cakes tarts and pies so it was not user-error. Not sure what needed to be added to make the flavor "pop" but the coconut wasn't apparent and adding more cinnamon would just make it a cinnamon loaf. Not adding this to my list of favs. Read More
Helpful
(2)
28 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
MICHELLECA
Rating: 5 stars
11/15/2003
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 chocolate chips and we all loved it. Next time I'll try it in a 9x9-inch cake pan. Read More
Helpful
(9)
BONLIV
Rating: 5 stars
01/06/2003
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!!! Read More
Helpful
(7)
Sara A
Rating: 4 stars
01/06/2003
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 cream and it still came out delicious. Read More
Helpful
(6)
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SEEDSLIKEWEEDS
Rating: 5 stars
01/06/2003
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! Read More
Helpful
(4)
Lorrie
Rating: 4 stars
10/03/2015
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 finished I took out about 1/3 and put in a separate bowl. I added the brown sugar and doubled the cinnamon to this batter and stirred well. I then poured some of the original batter into the pan then a few spoonfuls of the cinnamon batter back to the original batter until both bowls were empty and in the pan. I then used a knife to swirl the 2 batters. (as you would a marble cake). MMMM GOOD! Thank you so much for sharing this recipe! Read More
Helpful
(2)
GreekMuse
Rating: 1 stars
12/28/2010
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 cream served because the cake was not moist or delicious. I bake every two days making loafs cookies cakes tarts and pies so it was not user-error. Not sure what needed to be added to make the flavor "pop" but the coconut wasn't apparent and adding more cinnamon would just make it a cinnamon loaf. Not adding this to my list of favs. Read More
Helpful
(2)
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Phyllis
Rating: 5 stars
12/04/2007
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 mini loaves out of the one recipe and brought one to work. My guinea pig co-worker my favorite taste tester ate almost an entire loaf by himself!!! He said it was his favorite so far. So especially for him - and me too -I'm giving this simple and delicious loaf top rating. Now I'm going to bake more - and a big one for his Christmas morning breakfast.:-) Thanks! Read More
Helpful
(2)
Juliana
Rating: 5 stars
10/08/2006
This was very good. I ran out of sugar and so used only 3/4 cup and it was enough. Read More
Helpful
(1)
redsonja
Rating: 4 stars
09/27/2010
I followed the recipe exactly and the bread turned out perfectly. It received rave reviews. For some reason I found the marbling effect a bit difficult to achieve. I will have to practice next time as I will definitely be making this bread again. Read More
Helpful
(1)
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