Macaroon Tea Bread

• 1 14 cups butter
• 2 cups sugar
• 5 eggs, room temp
• 34 teaspoon almond extract
• 34 cup milk
• 2 14 cups white flour
• 13 cup cornstarch
• 1 12 cups grated unsweetened coconut (I used sweetened, it was just fine)
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 cup confectioners' sugar

1. preheat the oven to 325.
2. butter and flour a 9 cup bundt pan or use any tube pan you have (a couple of 8-inch loaf pans will work as well).
3. Cream the butter and sugar with an electric mixer till light in color, about 5 minutes.
4. Add the eggs one at a time, then turn the machine to low speed and add the almond extract and milk, blending well.
5. In a separate bowl, mix together the flour, cornstarch, coconut, baking powder, and baking soda.
6. Add the butter-egg mixture all at once, mixing very well.
7. Spoon into the bundt pan.
8. Bake for about 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool for about 20 minutes.
10. Loosen the edges with a small knife.
11. Unmold the cake onto a plate.
12. Let cool to room temperature dust with confectioners sugar, if you like, before serving.

butter, sugar, eggs, almond, milk, white flour, cornstarch, coconut, baking powder, baking soda, sugar

Taken from www.food.com/recipe/macaroon-tea-bread-231805 (may not work)