Coconut Sweet Bread Recipes

Steps:

• Mix and sift flour, baking powder and salt four times.
• Add sugar and fruit; blend evenly.
• Add coconut, cinamon and grated nutmeg and stir well.
• In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
• Make a well in the flour mixture.
• Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
• DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
• Pile into 2 non-stick or greased loaf tins.
• Bake at 325 degrees 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.

Steps:

• Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
• In a mixer cream together the brown sugar, shortening and butter.
• Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
• Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
• Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
• Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
• Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
• Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
• Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
• Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.

Steps:

• preheat oven to 350.
• grease 2 1-lb loaf pans or 1 2-lb pan.
• place the butter and sugar in a large mixing bowl and sift in all of the flour.
• rub ingredients together with your fingertips till the mixture resembles fine breadcrumbs.
• add the coconut, mixed spice, vanilla, rum, eggs and milk.
• mix together well with your hands.
• if the mixture is too dry, add more milk.
• knead on a floured board till firm and pliable.
• halve the mixture and place in loaf pans.
• glaze with sugared water and bake for about 1 hour, till skewer inserted into loaf comes out clean.