Coconut Bread
Ingredients
- 125 gr. butter or margarine room temperature
- 1 tsp. vanilla extract
- 80 ml. coconutwater or normal water
- 125 gr. brown sugar
- 125 gr. coconut grated
- 250 gr. flour
- 1 tsp. cinnamon
- 1 pinch nutmeng
- 1 tsp. baking powder
- 1 pinch salt
- 3 tbsp. raisins
- 20 glacé cherries
Instructions
- For the Coconut Bread preheat the oven to 160 degrees. Grease the cake pan. Sprinkle the bottom and side walls with desiccated coconut from the inside. Put the loaf pan in the refrigerator.
- Mix (coconut) water with the vanilla extract.
- Process all ingredients except for the raisins, cherries and approx. 4 tbsp desiccated coconut into a compact dough. Halve or fourth cherries (except for 6 - 8 for the decoration) and knead into the dough with the raisins.
- Divide the dough into two equal pieces. Roll out both pieces in the size of the loaf pan. Place the first half of the dough in the mold and make a slight dent lengthwise in the middle with the outside edge of your hand. 3 tablespoons of the retained coconut flakes are sprinkled into this dent. Place the 2. half of the dough on top and carefully pressed togehter.
- Sprinkle the remaining coconut flakes and some brown sugar over the top of the cake. Lightly press the retained cherries into the dough in a line.
- Bake the bread in the middle of the oven for about an hour.
- Remove from oven and allow to cool.