Coconut Loaf

Name: Coconut Loaf
Total time: 1 h
Yield: 2 loaves
Cuisine: caribbean
Ingredients: 4 cups unbleached white flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; Pinch of nutmeg; 1/2 cup sugar or 1/3 cup honey; 2 cups unsweetened fresh grated coconut; 3/4 cups raisins; 1/2 cup melted butter; 1 egg, lightly beaten (optional); 2 teaspoons vanilla extract; 1 teaspoon rose water; 1 teaspoon almond extract; 3/4 to 1 cup liquid (milk or unsweetened coconut milk)

By Daryl Royster Alexander

Total Time: About 1 hour
Rating: 4(21)
Comments: Read comments

Featured in: FOR THANKSGIVING, TWO FEASTS TWO TRADITIONS; A Spicy Blend of Caribbean And Black-American Flavors

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Ingredients

Yield:2 loaves

4cups unbleached white flour
2teaspoons baking powder
¼teaspoon salt
1teaspoon cinnamon
Pinch of nutmeg
½cup sugar or ⅓ cup honey
2cups unsweetened fresh grated coconut
¾cups raisins
½cup melted butter
1egg, lightly beaten (optional)
2teaspoons vanilla extract
1teaspoon rose water
1teaspoon almond extract
¾ to 1cup liquid (milk or unsweetened coconut milk)

Ingredient Substitution Guide

Preparation

Step 1
Sift all the dry ingredients together in a mixing bowl. Add the butter, egg and honey, if used, and mix thoroughly. Add vanilla extract, rose water and almond extract then add ¾ to 1 cup milk or unsweetened coconut milk (the consistency should be like a biscuit dough, not wet). Knead for 10 minutes.
Step 2
Divide the dough in half. Place in two greased loaf pans. Brush the tops of the loaves with the remaining liquid and bake in a 350-degree oven for 40 minutes or until a cake tester comes out dry.