Ingredients
2/3
cup light rum
1/2
cup golden raisins
4
(5x3-inch) foil loaf pans
1
box (12.3 oz) Betty Crocker™ Banana Nut Muffin & Quick Bread Mix
1/2
cup canned coconut milk (not cream of coconut)
3
tablespoons vegetable oil
2
eggs
3
tablespoons flaked coconut
2/3
cup powdered sugar
Preparation
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.
In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.
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.
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.
