|
Treasures of My Caribbean Kitchen
Anne-Marie Whittaker
|
|
Coconut Bread
by Anne-Marie Whittaker
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)
|
Click to View |
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.) More
recipes by
Anne-Marie Whittaker Ms. Anne-Marie Whittaker's website:
Native Treasures
|
