A sweet coconut bread with a light almond flavour and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious.
PREP TIME: 10 min
COOK TIME: 1 hr
SERVES: 2 loaves
- 1/3 cup Plantation Reserve brown sugar
- 1.5 oz shortening (or coconut oil)
- 1/3 cup Essential Waitrose unsalted butter
- 1 pinch salt
- 2 cups flour
- 1 cup grated coconut
- 1/4 cup raisins, chopped
- 1/4 cup dried cherries, chopped
- 1 tsp Country Kitchen Vanilla essence
- 1 tsp grated nutmeg
- 1 /2 cup Pinehill Dairy Whole milk
- 3 tablespoons water
- 1 tablespoon butter (for pan)
- 2 tablespoons brown sugar
- 2 tsp baking powder
PREPARATION STEPS
- Preheat the oven to 350ºF and lightly grease two bread pans.
- Put all the dry ingredients together on the sanitised counter top. Combine with your hands, creating a mound of flour.
(Optional)* Keep small amount of coconut aside if you are going to create a vein inside the bread. Mix this coconut with sugar and spices to taste and put aside.
- Rub in butter, add cherries and raisins and mix well.
- Stir in Country Kitchen Vanilla essence, Pinehill Dairy Whole milk, coconut oil and water, until a firm dough is formed. (You may need to add additional water)
- Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle one tbsp brown sugar over the top of each loaf.
(Optional)* If inserting coconut vein, flatten dough and fill with reserved coconut mixture, then form dough into loaf shape and proceed as above.
(N.B.) Sweet bread traditionally has either raisins and cherries throughout or a coconut vein. This recipe demonstrates both options, but persons may choose either.
- Bake for about one hour, until a skewer inserted into the centre of the loaves comes out clean (Or a digital thermometer reads 190ºF.) Cool completely in the pans before removing.
NUTRITION
Calories: 2341.1
Fat: 147.7
Saturated Fat: 95.3
Cholesterol: 145.2
Sodium: 641
Carbohydrates: 232.8
Fibre: 20.4
Sugar: 100
Protein: 32.2
