Home Cooking Recipes
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Sour Cream Coconut Bread
Chef:  Pat Habiger - Spearville, KS          Category:  Breads

1 cup butter, softened
2 cups sugar
4 eggs
4 tablespoons coconut extract
1 (16 oz.) container sour cream
2 cups flaked coconut
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder

Directions: Cream butter and sugar. Beat in eggs and coconut extract, then sour cream, add coconut. Stir together flour, baking soda and baking powder, beat into batter. Divide into two 9X5X2 inch loaf pans or 5 mini loaf pans. Bake at 350°F for 45 to 50 minutes.

Notes: You will want to make this sweet bread often. It freezes well!


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