This is so flippin good!

Celia's English Coconut Tea Loaf

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.

1 egg
1 1/2 cups milk (you can use skim)
1/2 teaspoon vanilla
1/4 teaspoon almond extract (if I don't have any almond extract, I've just put in a little more vanilla)
1 cup shredded coconut

3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup sugar (you can substitute 1 cup Splenda)

Combine the dry ingredients in a large bowl.
Combine the first five ingredients in a blender or food processor. Cover and blend for 30 seconds.
Pour blended mixture over the dry ingredients. Stir to combine.
Pour into loaf pan.
Bake for 70 minutes. Cool (or chill) before serving.

This recipe is from Marilyn Coughlin who runs the Hutchinson House Bed and Breakfast in Faribault , MN .