I love coffee cakes or sweet loaves. It’s not something Italian – actually, it’s not Italian at all – but I really enjoy a slice of sweet bread for breakfast or with my cup of tea in the afternoon. This Cinnamon Coconut Loaf is moist, fluffy and airy and with a delicious cinnamon flavour. The coconut taste is not overpowering, but it adds that extra touch that sets this loaf apart from many other cinnamon loaves. Besides, the marble effect is very easy to obtain and it makes the slices look so pretty. It makes for the perfect tea time treat! Enjoy!
Cinnamon Coconut Loaf
Cinnamon Coconut Loaf - a moist and airy sweet bread perfect with a cup of tea or your favourite coffee.
- 2 eggs
- 50 gms – ¼ cup vegetable oil
- 200 gms – 1 cup white sugar
- 240 gms – 1 cup sour cream
- 190 gms – 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup flaked coconut
- 50 gms – ¼ cup packed brown sugar
- 2 tsp ground cinnamon
Put the flour, baking powder, baking soda and salt into a bowl and mix well.
In a mixing bowl, beat the eggs until frothy. Beat in the oil and sugar. Stir in the sour cream and mix until incorporated.
Put half of the batter in the bottom of a greased 23cm x 12.5cm (9x5 inch) loaf pan. Sprinkle half of the cinnamon mixture over the batter. Top with the remaining batter and sprinkle the remaining cinnamon mixture over the top. Cut through the batter with a knife to give a swirling, marbled effect.
Bake in a preheated oven at 175°C – 350°F for 1 hour or until cooked through.
Let the loaf cool down for 10 minutes, then remove it from the pan and let it cool completely on a rack.