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Cranberry Coconut Tea Bread

5 star rating
 

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Submitted by: sctar2740520

 

This fresh and delicious dessert bread is the perfect ending to a meal, especially with vanilla ice cream on top.
 

Ingredients

  • 2 cups flaked sweetened coconut
  • 1 cup slivered almonds
  • 4 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 can (15 ounce) cream of coconut
  • 1 cup vanilla yogurt
  • 1 cup dried cranberries
  • 1 teaspoon almond extract

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Method

Preheat oven to 350 degrees. Toast the almonds and coconut, stirring occasionally 10 to 15 minutes. Set aside to cool. Grease and flour 2 9x5x3 inch loaf pans and set aside. In a large bowl, beat butter until light with mixer. Gradually beat in the sugar and continue to beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately beat in the flour, baking powder, baking soda and salt. Add cream of coconut and yogurt, ending with dry ingredients. Fold in the toasted coconut and almonds. Add dried cranberries and almond extract. Divide batter between two pans and bake for 1 hour. Cool in the pans for 10 minutes.

 

Notes:

 

Number of Servings: 6 - 8

 

Submitted by: sctar2740520 ()

 

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