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Cinnamon Coconut Loaf

Cinnamon Coconut Loaf

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Carol

Carol

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, stir together coconut, brown sugar, and cinnamon.
  2. Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
  3. 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.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.
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Reviews

MICHELLECA
8

MICHELLECA

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.

BONLIV
6

BONLIV

1/6/2003

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!!!

Sara A
6

Sara A

1/6/2003

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.

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