Ingredients
2 cups sweetened shredded coconut1 cup slivered almonds1 cup butter, softened1 cup sugar4 large eggs, room temperature1 cup vanilla yogurt1 teaspoon almond extract4-1/2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 can (15 ounces) cream of coconut1 cup dried cranberries
Preparation
Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds.
Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
