Recipe - Coconut Bread Trinidad

3 cup Flour
1 teaspoon Salt
1 cup Sugar
1 cup Evaporated milk
One half cup Unsalted butter, melted and
cooled
1 tablespoon Baking powder
2 cup Finely grated fresh coconut
1 lg Egg, well beaten
1 teaspoon Vanilla
Sugar

Sift flour, baking powder and salt. Stir in coconut. Combine egg, milk,
vanilla and butter. Make a well in the dry ingredients. Pour liquid into
the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch
loaf pans, filling pans about
2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F
for about 55 minutes or until they test done.

Notes: I have used packaged coconut instead of the fresh but found a little
more liquid was needed. Also the flavor was not quite as good but still
passable.

Nice toasted for breakfast but watch since it burns easily.

Formatted for MasterCook by Mardi Desjardins.

Posted to MCRecipe Digest V1 #653 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Jul 1, 1997