| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Breads |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Freshly grated coconut* |
| 2 |
|
Eggs, well beaten |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Seedless raisins |
| 3 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 1 |
c |
Sugar |
| 1 |
c |
Evaporated milk |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Butter, melted |
| 1 |
tb |
Baking powder |
INSTRUCTIONS
In a large bowl, combine the coconut and sugar. In another bowl, combine
the eggs, milk, vanilla, cinnamon, raisins, and butter. Stir this mixture
into the grated coconut. Sift in the flour, baking powder, and salt.
Combine, mixing until smooth. Pour the batter into 2 greased 9-inch loaf
pans, and bake in a preheated 350 deg. F. oven for 1 hour, or until a
tester comes out clean. Set the pans on wire racks to cool for 10 minutes.
Remove the breads from the pans and continue cooling on the wire racks.
Yield: 2 loaves * Store bought grated coconut will not give this bread the
moistness that freshly grated coconut will.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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