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Triple Coconut Loaf




Source of Recipe


Internet


List of Ingredients




Bowl: #1
1 stick of butter or margarine softened to spreadable consistency
3 large eggs room temperature
1 cup sour cream
1 tsp coconut extract
1 can cream of coconut

Bowl #2:
2 1/2 cups all purpose flour
1 Tbs. baking powder
1/2 cup sugar
1 to 2 cups pakaged sweetened flaked coconut

Powder Sugar Glaze:
Combine to a drizzle consistency:
Enough powdered sugar
Enough milk or cream to thin
few drops of coconut extract

OR

Cream cheese Frosting:
Beat smooth:
1 , 8 0z pkg cream cheese softened
sugar to sweeten as desired
few drops of coconut extract

In bowl #1 beat the ingredients to blend well. In bowl #2, combine the dry ingredients. Combine both together and beat at medium speed with electric mixer until well blended. Batter should be thick.

Grease and flour a large 9 x 5 loaf pan ( or 4 mini aluminum foil pans ).

Pour in batter and smooth top evenly.

Bake in a preheated 325F oven, middle rack ( the loaf may tend to burn because of the high sugar content of the ingredients ) If you have those insulated baking sheets I suggest you use it. Bake until loaf tested done in center
( moist crumbs will adhere ) with a wooden toothpick.- 45 to 60 minutes for a single large loaf and 35 to 40 minutes for the mini loaves. Remove from oven to cool on rack. Mix glaze ingredients and spoon glaze over warm loaf. Or ice with cream cheese when loaves are cooled. Cover and chill before slicing.



Recipe