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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a moist, tender tea bread that is subtley sweet with a nice coconut flavor. Ingredients:
1 1/4 cups butter |
2 cups sugar |
5 eggs, room temp |
3/4 teaspoon almond extract |
3/4 cup milk |
2 1/4 cups white flour |
1/3 cup cornstarch |
1 1/2 cups grated unsweetened coconut (i used sweetened, it was just fine) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup confectioners' sugar |
Directions:
1. preheat the oven to 325.
2. butter and flour a 9 cup bundt pan or use any tube pan you have (a couple of 8-inch loaf pans will work as well).
3. Cream the butter and sugar with an electric mixer till light in color, about 5 minutes. Add the eggs one at a time, then turn the machine to low speed and add the almond extract and milk, blending well.
4. In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
5. Add the butter-egg mixture all at once, mixing very well. Spoon into the bundt pan.
6. Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool for about 20 minutes. Loosen the edges with a small knife.
8. Unmold the cake onto a plate. Let cool to room temperature dust with confectioners sugar, if you like, before serving.
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