Island-style coconut bread

This holiday season, you can better enjoy the familila, Maggie presents you fresh recipes for cakes. In addition to this bread pudding try the pina colada (look for the recipe) and a Pound Cake (look for the recipe) with secret ingredient.

Ingredients

• 3 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 cup plus 2 tablespoons sugar
• 2 cups shredded coconut
• 1 large egg, lightly beaten
• 1 cup evaporated milk
• 1 tsp. vanilla extract
• 1/2 cup Shedd's Spread Country Crock ® (spreadable cream) melted and cooled

Preparation

Preparation time:  15 min

Cooking time:  1 hr

Ready in:  1 hr 15 min

• Preheat oven to 350 degrees. 
• Grease a loaf pan 9 x 5 inches. 
• Separately, combine flour, baking powder and salt in medium bowl. Add a cup of sugar and coconut. In another bowl combine the egg, milk, spreadable cream and vanilla. Add this mixture to the flour and stir to combine well. Pour into the prepared pan. Sprinkle with remaining sugar. Bake for one hour or until toothpick inserted in center comes out clean. If the cake starts to brown, cover with foil. Let cool for 15 minutes on wire rack; desmóldelo and let cool completely.