Coconut Bread (trinidad And Tobago)

Total Time: 2 hrs Preparation Time: 50 mins Cook Time: 1 hr 10 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350°f.
• 2 butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.
• 3 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.).
• 4 remove from oven and cool completely in pan on a rack, about 15 minutes. leave oven on.
• 5 in a food processor, grind toasted coconut to a coarse meal (about 40 seconds). you will have about 1 1/4 cups.
• 6 in a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.
• 7 in another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).
• 8 add eggs one at a time, beating well after each addition.
• 9 whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.
• 10 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.)
• 11 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.
• 12 cut into 1-inch thick slices.