Coconut Sweet Bread
Ingredients
The bread
-
1
small
coconut, grated
-
2
cups
golden raisins
-
1
cup
chopped mixed candied fruit (pineapple and cherries)
-
1
cup
butter or margarine
-
1
cup
sugar
-
½
cup
sour cream
-
5
large
eggs
-
3
cups
all-purpose flour
-
3
teaspoons
baking powder
-
2
teaspoons
angostura bitters
-
½
teaspoon
salt
-
1
teaspoon
almond flavor
-
1
teaspoon
vanilla flavor
-
1
teaspoon
nutmeg
-
½
teaspoon
cinnamon
-
½
teaspoon
allspice
-
¼
cup
coconut milk or regular milk
Cream Cheese Glaze
-
4
oz
cream cheese, room temperature
-
½
cup
confectioners' sugar
-
2 to 3
tablespoons
cold whole or low-fat milk
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
lime or lemon juice
-
1
teaspoon
grated lime
Instructions
- Combine the candied pineapple, chopped cherries, and raisins in a small bowl.
- Preheat the oven to 160°C (325°F) and grease and line the cake tin with baking parchment.
- Cream together the butter and sugar until fluffy, then add sour cream and mix well.
- Add the eggs one at a time, beating well after each addition and adding a tablespoon of flour with the last egg.
- Sift in the flour and baking powder, then mix in the fruits, spices, and grated coconut.
- Stir until fully combined and pour the batter into the prepared Bundt cake pan.
- Bake for 50-65 minutes until a tester comes out clean, then let cool in the pan for 10 minutes.
- For the glaze, whip together cream cheese, powdered sugar, vanilla, lime juice, and milk until creamy.
- Adjust milk for desired consistency, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
14-16 slices
Calories
515
Total fat
25g
Total carbohydrates
65g
Total protein
6g
Sodium
279mg
Cholesterol
102mg
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