r i p e

Coconut Bread    (printer friendly)
This bread is delicious. I especially like it the next day for breakfast; toasted and slathered with butter. Makes 2 loaves.

Coconut Bread4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt

1 egg, beaten
1 cup coconut milk
1/2 cup butter, melted
1 teaspoon vanilla extract

2 cups grated, unsweetened coconut
1 cup currants

1. Preheat oven to 350°F.

2. Sift dry ingredients into a large mixing bowl.

3. In a separate, smaller bowl combine the egg, coconut milk, butter and vanilla. Add wet ingredients to the dry ingredients and stir to blend. Add the grated coconut and currants and then blend again.

4. Turn dough out onto a floured surface and knead slightly. Shape into two loaves and pat into two medium-sized, buttered loaf pans.

5. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.