Ingredients Jump to Instructions ↓

  1. 2/3 cup light rum

  2. 1/2 cup golden raisins

  3. 4 (5x3-inch) foil loaf pans

  4. 1 box (15 1/2 oz) Betty Crocker® banana nut muffin quick bread mix

  5. 1/2 cup canned coconut milk (not cream of coconut)

  6. 3 tablespoons vegetable oil

  7. 2 eggs

  8. 3 tablespoons flaked coconut

  9. 2/3 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.

  2. In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.

  3. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.

  4. In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.


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