Cinnamon Coconut Loaf – a delicious recipe with eggs, vegetable oil, white sugar, sour cream, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small bowl, stir together coconut, brown sugar, and cinnamon.
2
Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
3
In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
4
Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.
737
kcal
Calories
32
g
Fat
104
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 eggs, 1/4 cup vegetable oil, 1 cup white sugar, 1 cup sour cream, and more.
Yes, Cinnamon Coconut Loaf falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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