Coconut Bread Trinidad
Yield
2 loavesPrep
30 minCook
55 minReady
1 hrsIngredients
| 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 |
*
|
Trans-fat Free, Good source of fiber
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.
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