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
- 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 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.