Coconut Cherry Loaf
I love loaves because they are easy to make, usually in one bowl, and are easy to eat – just cut a slice, pick it up and eat it out of your hand like a piece of bread. This recipe is a combination of two of my old traditional favorites: coconut loaf and cherry loaf. Give this one a try – it’s nice for a change and is a real crowd pleaser. Not to mention that it looks real pretty on a serving plate. It freezes well too. Try it; you won’t be disappointed.
Loaves are one of the recipes that lend themselves well to a one-bowl method. This makes them quick and easy to put together, and less clean-up too, which is always welcome. Start by lining a 9x5x3 inch loaf pan with either waxed paper or parchment. I also give the paper a quick spray with cooking oil, to make sure that nothing sticks. In your mixer bowl, blend together your margarine/butter and sugar.
Once the butter/sugar mixture is creamy, stop the mixer to add the eggs and scrape down the sides of the bowl. Then mix some more on medium low speed until the mixture is fluffy.
Measure your crushed pineapple, add the vanilla and almond flavourings, and gradually add this to the mixing bowl, while the beaters are on low. Then add the dry ingredients (flour, salt, baking soda and powder). You may have to stop and scrape down the sides of the bowl again to make sure all the ingredients are mixed together well.
Chop the glace cherries coarsely and measure. Add them to the batter along with the coconut.
Stir in the coconut and cherries with the mixer on low. Only mix long enough to distribute the cherries through the batter evenly. Then immediately pour the better into the prepared pan, run the spatula through the batter a couple of times, and smooth the top evenly with your spatula. This should prevent high spots. Bake your loaf in a preheated 350 degree oven for about one hour. Check it about 10 minutes before the hour is up, then every 5 minutes from there on. Use the toothpick test to ensure the loaf is done in the middle before removing it from the oven. Let it sit in the pan on a cooling rack for about 20 minutes to firm up, then remove cake from pan, peel off the wax paper or parchment, and leave on the cooling rack until it’s totally cooled. You can cover it with a clean tea towel to keep the flies away and to prevent it from getting hard edges. This cake cuts easier when cooled, even better the next day, and can even be cut when frozen. Be sure to wrap any leftovers in plastic before storing to keep it from drying out.
Is a combination of two traditional favorites. Nice for a change. Crowd pleaser: pretty, with good flavor. Freezes well.
- 1 2/3 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- ½ cup medium coconut
- 1 cup chopped maraschino or red glace cherries
- ½ cup margarine or butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp almond flavoring
- 1 cup crushed pineapple with syrup
- Grease 1 (9x5x3) loaf pan (I like to line with wax paper first, then spray with cooking spray). Alternatively, you could use a pan of mini loaves. Just oil these.
- Preheat oven to 350 degrees F
- Place flour, coconut, salt, baking powder and baking soda in medium bowl. Stir with a whisk to mix well. Fold in chopped cherries and stir to coat cherries with flour (this helps keep them from sinking to the bottom while cooking.)
- Beat margarine and add sugar, beating until light and fluffy. Add eggs, beating after each addition, then add almond flavor and vanilla. Stir in pineapple until batter is well mixed.
- Add dry ingredients to wet ingredients and stir just until combined.
- Pour batter into prepared pan(s).
- Bake for about 1 hour, or until toothpick inserted into centre comes out clean. (30 – 35 minutes for mini loaves.)
- Cool in pan on rack for 20 minutes. Remove bread from pan (and peel off wax paper if you used it) and completely cool on rack before cutting. It cuts easier the next day, and even better while frozen.
This is one case where the crushed pineapple with sugar syrup is better than the crushed pineapple with fruit juice. The sugar syrup seems to carry the taste of the pineapple better than just the juice.