COCONUT SWEET BREAD

INGREDIENTS

4 1⁄2 cups — flour

4 1⁄2 tsp — baking powder

1 tsp — 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 tsp — cinnamon, ground

1⁄4 tsp — nutmeg, grated

2 — eggs, well-beaten

1⁄2 cup — evaporated milk

2 tsp — almond essence

1⁄2 lb — butter (melted) or 1/2 lb- margarine (melted)

DIRECTIONS1 Mix and sift flour, baking powder and salt four times.

2 Add sugar and fruit; blend evenly.

3 Add coconut, cinnamon 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 the mixture will be fairly stiff.

DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.

7 Pile into 2 non-stick or greased loaf tins.

8 Bake at 325 degrees for 50 – 60 minutes or until an inserted skewer comes out clean.

APPROXIMATE MACROS PER SERVING: 252 G CALORIES ■  3 G PROTEIN ■  48 G CARBS ■  5 G FAT

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