Coconut Bread Trinidad
Yield
2 loavesPrep
30 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
evaporated milk
|
|
| ½ | cup |
butter
melted and cooled |
|
| 1 | tablespoon |
baking powder
|
|
| 2 | cups |
coconut
fresh, finely grated |
*
|
| 1 | large |
eggs
well beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
evaporated milk
|
|
| 118 | ml |
butter
melted and cooled |
|
| 15 | ml |
baking powder
|
|
| 473 | ml |
coconut
fresh, finely grated |
*
|
| 1 | large |
eggs
well beaten |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
sugar
|
*
|
Directions
Sift flour, baking powder and salt.
Stir in coconut. Combine egg, milk, vanil la and butter.
Make a well in the dry ingredients. Pour liquid into the well.
Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about 2/ 3 full.
Sprinkle the top of the batter with sugar.
Bake at 350℉ (180℃) for about 55 minutes or until they test done.
Notes: I have used packaged coconut instead of the fresh but found a little more liquid was needed.
Also the flavor was not quite as good but still passable.
Nice toasted for breakfast but watch since it burns easily.
