Food Month Pot-pourri – Cuckoo For Coconuts!

Coconut Sweet Bread

4 1/2 cups flour

4 1/2 teaspoons baking powder

1 teaspoon salt

2 1/4 cups granulated sugar

1 cup chopped dried mixed fruit

1 cup raisins or 1 cup sultana

3 cups coconut, grated (not dried or sweetened)

1/4 teaspoon cinnamon, ground

1/4 teaspoon nutmeg, grated

2 eggs, well-beaten

1/2 cup evaporated milk

2 teaspoons almond essence

1/2 lb butter (melted) or 1/2 lb margarine (melted)


1. Mix and sift flour, baking powder, and salt four times.

2. Add sugar and fruit; blend evenly.

3. Add coconut, cinnamon, and grated nutmeg and stir well.

4. In another bowl, combine the whipped eggs, milk, essence, and cooled melted butter. Mix well.

5. Make a well in the flour mixture.

6. Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.

7. Do not knead or bread will be tough. Mix entirely by spoon, assisted by a knife.

8. Pile into two non-stick or greased loaf tins.

9. Bake at 325F for 50-60 minutes or until an inserted skewer comes out clean.

OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and return to the oven for 3-4 minutes.