Yield: 12 Servings
|1 cup||Evaporated milk|
|½ cup||Unsalted butter, melted and cooled|
|1 tablespoon||Baking powder|
|2 cups||Finely grated fresh coconut|
|1 large||Egg, well beaten|
Sift flour, baking powder and salt. Stir in coconut. Combine egg, milk, vanilla and butter. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about
⅔ full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or until they test done.
Notes: I have used packaged coconut instead of the fresh but found a little more liquid was needed. Also the flavor was not quite as good but still passable.
Nice toasted for breakfast but watch since it burns easily.
Formatted for MasterCook by Mardi Desjardins.
Posted to MC-Recipe Digest V1 #653 by Mardi Desjardins <amdesjar@...> on Jul 1, 1997