Fiery Foods
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Coconut Bread
Description This
recipe was given to me by my Barbadian friend, Mary Johnson. It is the
best I have ever tasted and, even if you have never attempted baking
before, this one is so easy and tastes so good you'll do it every week.
Trust me... Yield: 8 servings
Ingredients
4 lb self-raising flour
26 oz granulated sugar
1½ lb grated coconut or 1 lb dessicated
1 lb melted margarine
4 large eggs
3 tbs mixed essence or 1½ tsp each vanilla and almond essence
4 oz raisins
8 oz glace cherries
3 oz sliced almonds (optional)
Method
In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the
raisins, cherries and almonds. Pour in the melted margarine and continue
to mix. I find it easier to do this with my hands. Beat the eggs lightly
and add 2 tbs essence. Pour into the bowl and blend well. Divide the
dough into four equal parts and knead each piece very lightly for 1
minute. Do not overdo this step because it will cause the bread to
become too stiff. Grease and flour four 2 lb loaf tins and shape each
piece to fit the tin before placing it in. Now mix together the
remaining ½ lb of grated coconut, 2 oz sugar and 1 tablespoon essence.
Make a gutter-like opening about 1½ inches wide and 1 inch deep in the
dough for the entire length of the pan. Divide this mixture into four
equal parts and sprinkle it into each gutter. Pull the dough together to
close it. Pat it to make sure the coconut is sealed inside the pocket.
With a knife, make three diagonal cuts in the top of each loaf and bake
in a preheated 300 ºF oven for 1 hour, or until an inserted skewer comes
out clean. (Another way to check whether it is ready is to press the
loaf lightly with your fingertips: when done it will spring back into
its original shape.)
Copyright © 2004 Native Treasures Inc.
TREASURES OF MY CARIBBEAN KITCHEN
