Recipe by Acerast
Here's a bread that I made for one of our themed, carry-in work lunches. It is from Paul Grimes and was in Gourmet (May 2003). It's a sweet bread with a grainy texture similar to cornbread. We served it with a curried/fruity chicken salad and iced tea but it would also be nice with butter or marmalade and a cup of hot tea....or maybe toasted....
- 4 cups sweetened flaked coconut (10 ounces)
- 2 cups self-rising flour
- 1⁄2 cup unsalted butter (1 stick)
- 1⁄2 cup sugar
- 2 large eggs
- 1 cup water
Directions See How It's Made
- Preheat oven to 350°F.
- Butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.
- Spread 3 cups coconut in a large shallow baking pan (at least 1-inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.).
- Remove from oven and cool completely in pan on a rack, about 15 minutes. Leave oven on.
- In a food processor, grind toasted coconut to a coarse meal (about 40 seconds). You will have about 1 1/4 cups.
- In a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.
- In another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).
- Add eggs one at a time, beating well after each addition.
- Whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.
- Pour batter into loaf pan, smoothing top with a spatula, and bake in the middle of the oven until a wooden skewer inserted in the center comes out clean and top is evenly brown (1 hour - 1 hour and 10 minutes.)
- Cool bread to warm in the pan on a rack for 10-15 minutes. then turn out of pan and set right side up on rack to cool completely, about 2 hours.
- Cut into 1-inch thick slices.