With cranberry and toasted coconut, this isn’t your average cake. This is great to give as a gift during the holidays, but it’s really perfect for any time of year.
| 1 1⁄2 | c | flour |
| 1⁄2 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 1 | c | sugar |
| 1⁄2 | c | unsalted butter (1 stick, softened) |
| 3 | eggs | |
| 1 | tsp | coconut extract |
| 1⁄2 | tsp | vanilla extract |
| 1 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1 1⁄2 | c | sweetened shredded coconut (toasted) |
| 1 | can | whole cranberry sauce (14 ounces) |
Heat oven to 350°. Coat a 9 x 5-inch loaf pan with nonstick cooking spray, then dust with flour, shaking out any excess.
Whisk together flour, baking soda and salt; set aside.
Using an electric mixer, blend together sugar and butter for 2 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in extracts. Reduce speed to low, and alternately add flour mixture and yogurt, beginning and ending with flour mixture; mix just until combined. Gently mix in 1 cup of the coconut and the cranberry sauce until well blended.
Pour batter into prepared loaf pan, sprinkle with remaining ½ cup of coconut and bake for 30 minutes. Remove from oven and cover with aluminum foil. Bake an additional 50 minutes, or until toothpick inserted in the center tests clean. Cool on wire rack for 15 minutes, then remove from pan and cool completely.