Coconut Bread

I brought this bread to a Hawaiian Luau yesterday and it was a big hit.  It is very moist.  In fact, I almost didn't bring it because it was so crumbly as I sliced it, but it tasted so good.  So I did what most baker's do...I layered the messiest pieces in a circle on a plate and ended up with the prettiest pieces on top!  I whipped up a spread and placed it in the center.   Lots of compliments on this and I've had to share the recipe with several so I decided to post it on my blog today.

Ingredients:

½ cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons coconut flavoring

2 cups flour

3 teaspoons baking powder

½ teaspoon salt

1 cup sour cream

1 cup coconut flakes

Directions:

1.        In a medium size mixing bowl cream butter with sugar.

2.       Add eggs and flavorings and mix well.

3.       In another bowl, mix dry ingredients.

4.        Stir dry ingredients into creamed mixture alternately with sour cream.

5.       Fold in coconut.

6.       Pour batter into a greased 8x4x2 inch loaf pan.

7.       Bake at 350 for 50 minutes or until toothpick inserted comes out clean.

8.       Remove from oven, let cool ten minutes, then remove from pan.

I like this bread just as it is, but you can serve with a spread made from 2 parts whipped cream cheese and one part Smucker’s Pineapple Topping.  You could also drizzle a glaze over the loaf while it is still warm and serve it that way.