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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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These pineapple coconut loaves are so good and moist that sometimes I don't even bother to glaze them, shares Sybil Brown from Highland, California. The golden bread gets its tender, cake-like texture from handy boxed cake mix. Ingredients:
1 package yellow cake mix (regular size) |
1 can (8 ounces) crushed pineapple, undrained |
1 cup evaporated milk |
2 eggs |
1/2 teaspoon ground nutmeg |
1/2 cup flaked coconut |
glaze: |
1-1/2 cups confectioners' sugar |
2 tablespoons 2% milk |
1 to 2 drops coconut extract, optional |
2 tablespoons flaked coconut, toasted |
Directions:
1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Stir in coconut.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For glaze, in a small bowl, combine sugar and milk until smooth. Add extract if desired. Drizzle over loaves; sprinkle with coconut. Yield: 2 loaves (12 slices each).
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