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Saturday, May 17, 2014

Cinnamon Coconut Loaf

The aroma coming from the oven when making this Cinnamon Coconut Loaf  brought back memories of Cinnamon Rolls which sad to say I have not baked in a while.

This is not the usual Cinnamon Bread recipe I’ve used for many years but finding a recipe using both cinnamon and coconut appealed to my love of both ingredients.

Coconut wasn’t the only different ingredient in this Cinnamon Loaf, the addition of sour cream and  generous amount of cinnamon brown sugar filling promised good results  The coconut? Well one can understand only if a lover of everything coconut!

I particularly enjoyed the top crust of this loaf, the coconut and brown sugar toasted perfectly on the top giving a delicious taste and crisp texture while remaining moist and flavourful in the center of the loaf

When the craving strikes for some sweet, delicious Cinnamon Rolls and there's neither time nor inclination to wait a few hours, this Cinnamon Coconut Loaf may just be the next best thing!

Cinnamon Coconut Loaf
2 eggs
1 cup granulated sugar
1 cup sour cream
1/4 cup corn, vegetable or canola oil
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Cinnamon Coconut Filling
½ cup medium coconut
¼ cup packed brown sugar
2 teaspoons cinnamon
  1. In a small bowl stir together coconut, brown sugar and cinnamon, set aside
  2. Sift together flour, baking powder, soda and salt.
  3. In a mixing bowl beat eggs until frothy, beat in sugar, oil and sour cream.
  4. Pour wet ingredients into flour mixture and stir until completely combined.
  5. Place half of the batter in a greased or parchment lined 9 x 5 x 3 inch loaf pan.
  6. Sprinkle half the cinnamon mixture over top then spread the remaining batter.
  7. Sprinkle top of loaf with remaining cinnamon mixture then cut through batter with a knife to give a swirling marbled effect.
  8. Bake in a preheated 350 degree F. oven for about 1 hour or until wooden skewer tested in the middle of the loaf comes out clean.
  9. Allow the loaf to stand for 10 minutes then remove and cool on wire rack.

Notes Tips and Suggestions
  • If using a glass loaf pan place a sheet of foil wrap on bottom oven rack during the last 15 to 20 minutes of baking to prevent over browning.
  • Parchment lined loaf pan makes getting the loaf out super easy.
  • If you're not a fan of coconut try adding chopped nuts instead, a simple brown sugar and cinnamon is sure to work as well.
  • Next time I will place the batter in three layers instead of  two and add three layers of sugar, cinnamon mixture which will make it easier to swirl in the filling.

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