| |
|
What You Need:
(To Make: 3 small loaves)
|
|
|
|
1 tablespoon butter, softened, plus
4 tablespoons butter, melted
3 tablespoons plus 5 cups flour
2 cups sugar
1 tablespoon double-acting baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon salt
1 large fresh coconut, opened, peeled and finely grated
2 cups milk
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°. With a pastry brush, spread 1 tablespoon of softened butter evenly over the bottom and sides of three 3½-by-7-inch loaf pans.
|
2. Sprinkle 1 tablespoon of the flour into each pan and tip the pans from side to side to spread it evenly. Then invert the pans and rap the bottom sharply to remove any excess flour. Set aside.
|
3. Sift the remaining 5 cups of flour, the sugar, baking powder, cinnamon, cloves and salt into a deep bowl. Add the grated coconut and, with your hands or a large spoon, mix all the ingredients together well.
|
4. Pour in the milk, ½ cup at a time, and blend thoroughly after each addition. Then stir in the 4 tablespoons of melted butter.
|
5. Ladle the coconut batter into the prepared pans, filling each of them no more than two thirds full. Bake the bread in the middle of the oven for 1 hour, or until it begins to pull away from the sides of the pans and the top is golden brown and crusty.
|
6. Remove the bread from the oven and let it cool in the pans for about 5 minutes, then turn the loaves out onto wire cake racks. Serve the coconut bread either warm or cool.
|
|
NOTE:
|
1. Four cups of packaged or frozen flaked or grated coconut may be substituted for the freshly grated coconut. If the prepared coconut is presweetened (most brands are), reduce the amount of sugar in the recipe from 2 cups to 1½ cups.
|
2. If you want to reduce the size of the packaged flakes to make the bread less crunchy, pulverize the coconut in the jar of an electric blender by blending it at high speed for a few seconds.
|
|
|
|
|
