Coconut Bread (Trinidad And Tobago)

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Butter and flour a 9x5x3-inch loaf pan, knocking out excess flour.

3. 3

   Spread 3 cups coconut in a large shallow baking pan (at least 1-inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.).

4. 4

   Remove from oven and cool completely in pan on a rack, about 15 minutes. Leave oven on.

5. 5

   In a food processor, grind toasted coconut to a coarse meal (about 40 seconds). You will have about 1 1/4 cups.

6. 6

   In a mixing bowl stir together self-rising flour, ground coconut and remaining cup of un-toasted coconut.

7. 7

   In another mixing bowl cream together the butter and sugar at medium speed until pale and creamy (1-2 minutes).

8. 8

   Add eggs one at a time, beating well after each addition.

9. 9

   Whisk the water into the flour mixture, then add egg mixture, whisking just until well blended.

10. 10

    Pour batter into loaf pan, smoothing top with a spatula, and bake in the middle of the oven until a wooden skewer inserted in the center comes out clean and top is evenly brown (1 hour - 1 hour and 10 minutes.)

11. 11

    Cool bread to warm in the pan on a rack for 10-15 minutes. then turn out of pan and set right side up on rack to cool completely, about 2 hours.

12. 12

    Cut into 1-inch thick slices.

* Per serving · 4 servings · Values may vary.