 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
Recipe came from a Quick Cooking Magazine in 2002. I just got around to trying it today! I used it instead of the usual recipe for 'shortcakes' Wow it was great with strawberries and cream! I think next time instead of the milk, I might try pineapple juice. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1 1/4 cups flaked coconut |
Directions:
1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
2. Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
|
|