Coconut Sweet Bread - Trinidad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Great with a cup of black coffee. This is my friend's grandmother's recipe. Mixed peel is the candied peel of various fruit. Use candied orange peel or candied papaya peel or a combination of the two. Ingredients:
4 1/2 cups flour |
4 1/2 teaspoons baking powder |
1 teaspoon salt |
2 1/4 cups granulated sugar |
1 cup chopped dried mixed fruit |
1 cup raisins or 1 cup sultana |
3 cups coconut, grated (not dried or sweetened) |
1/4 teaspoon cinnamon, ground |
1/4 teaspoon nutmeg, grated |
2 eggs, well-beaten |
1/2 cup evaporated milk |
2 teaspoons almond essence |
1/2 lb butter (melted) or 1/2 lb margarine (melted) |
Directions:
1. Mix and sift flour, baking powder and salt four times.
2. Add sugar and fruit; blend evenly.
3. Add coconut, cinamon and grated nutmeg and stir well.
4. In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
5. Make a well in the flour mixture.
6. Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
7. DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
8. Pile into 2 non-stick or greased loaf tins.
9. Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
10. OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.
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