Coconut Bread (Trinidad and Tobago)

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READY IN: 2hrs
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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