Cinnamon Coconut Loaf So Tasty

Tuesday, June 14, 2016

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Cinnamon Coconut Loaf

"This is a scrumptious loaf to have available when company drops over."

Ingredients :

2 eggs
1/four cup vegetable oil
1 cup white sugar
1 cup sour cream
1 1/2 cups all-reason flour
1 half teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup flaked coconut
1/4 cup packed brown sugar
2 teaspoons ground cinnamon

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

In a small bowl, stir together coconut, brown sugar, and cinnamon.
Measure flour, baking powder, baking soda, and salt right into a bowl; mix well.
In a mixing bowl, beat eggs till frothy. Beat in oil and sugar. Blend in sour cream. Add flour aggregate, and stir till blended. Put half of of the batter in the backside of a greased 9 x 5 x three inch loaf pan. Sprinkle half of of the cinnamon mixture over batter. Top with closing batter by setting dabs here and there. Sprinkle remaining cinnamon aggregate over top. Cut through batter with a knife to provide a swirling, marbled impact.
Bake at 350 degrees F (one hundred seventy five levels C) for 1 hour. After loaf stands for 10 mins, do away with from pan to chill on rack.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it frivolously, and make easy-up less difficult.

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