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Sweet Tropical Loaves

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes

2 loaves (12 slices each)

"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 sweetened shredded coconut
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 to 2 drops coconut extract, optional
  • 2 tablespoons sweetened shredded 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 8x4-in. loaf pans. Bake at 325° for 45-50 minutes or until a toothpick inserted in 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.

Nutrition Facts

Nutrition Facts: 1 slice equals 118 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 118 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.

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