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“From the Loaves and Fishes Cookbook, posted for a British teatime treat for Zaar World Tour III. This is a moist, tender tea bread that is subtley sweet with a nice coconut flavor.”
READY IN:
1hr 40mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat the oven to 325.
  2. butter and flour a 9 cup bundt pan or use any tube pan you have (a couple of 8-inch loaf pans will work as well).
  3. Cream the butter and sugar with an electric mixer till light in color, about 5 minutes. Add the eggs one at a time, then turn the machine to low speed and add the almond extract and milk, blending well.
  4. In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
  5. Add the butter-egg mixture all at once, mixing very well. Spoon into the bundt pan.
  6. Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool for about 20 minutes. Loosen the edges with a small knife.
  8. Unmold the cake onto a plate. Let cool to room temperature dust with confectioners sugar, if you like, before serving.

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