Ingredients
- 4 c. flour
- 1/4 lb. shortening
- 3/4 c. milk and coconut water (or coconut milk)
- 6 oz. sugar
- 1 egg
- 2 c. grated coconut
- 1 tsp. vanilla essence
- 2 tsp. baking powder
- 6 oz. raisins (optional)
- 1/2 tsp. salt
Directions
Sift dry ingredients. Add sugar, then beaten egg with
milk, melted shortening and essence. Stir in grated coconut
and raisins (floured) if used. Blend ingredients well. Knead
slightly on floured board. Shape into loaves and put in
greased loaf pan, filling only two thirds of each pan. Dust
with fine sugar. Bake in moderate oven. Makes 2 loaves.
For heavier coconut bread, use only 1 teaspoon baking
powder and 1/2 cup milk. Knead well on board, using extra
flour until dough is very firm. Shape into loaves. Score the
tops and brush with sugar and water.
Print this recipe
Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
COCONUT BREAD