Toast coconut, grind in food processor.
Coat loaf pan with butter and raw sugar.
Combine flour, baking powder, salt, and coconut. Set aside.
Cream butter and sugar.
Mix milk, cream of coconut, and rum in measuring cup. Set aside.
Alternate flour and milk, start and end with flour. Low 30 seconds, medium 1 minute.
Pour in pan.
Bake 35 minutes. Rotate cake. Bake another 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (185g)|
|Recipe Makes: 6|
|Calories from Fat: 250 (38%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 107.8mg||33 %|
|Sodium 82.3mg||3 %|
|Potassium 175.7mg||5 %|
|Total Carbohydrate 92.1g||27 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 89.5g|
|Protein 7.5g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 661
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.