2 cups (225 g) plain flour (All purpose)
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp cloves or 1 tsp vanilla essence
1/2 tsp salt
1/2 cup (8 tbsp) 100 g sugar
1 stick (8 tbsp) 4 oz (112 g) unsalted butter, melted
3 fl oz (90 ml) coconut milk
3 fl oz (90 ml) evaporated milk
1/3 cup (70 g) raisins
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp cloves or 1 tsp vanilla essence
1/2 tsp salt
1/2 cup (8 tbsp) 100 g sugar
1 stick (8 tbsp) 4 oz (112 g) unsalted butter, melted
3 fl oz (90 ml) coconut milk
3 fl oz (90 ml) evaporated milk
1/3 cup (70 g) raisins
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Skewer two eyes of the coconut and pour out the coconut milk into a jug. Break open the coconut, take out the flesh and remove the outer brown skin. Grate the white flesh, either by hand or in a food processor.
3. Place the flour, baking powder, spices, salt and sugar in a bowl and toss them together. Mix in the grated coconut.
4. Make a well in the centre and add the butter and vanilla essence. Gradually beat in the coconut water and evaporated milk. Mix in the raisins.
5. Place the mixture in a greased, 2 lb (1 kg) loaf tin. Bake the bread for 40 minutes or until it is golden brown and a knife inserted into the centre comes out clean.
2. Skewer two eyes of the coconut and pour out the coconut milk into a jug. Break open the coconut, take out the flesh and remove the outer brown skin. Grate the white flesh, either by hand or in a food processor.
3. Place the flour, baking powder, spices, salt and sugar in a bowl and toss them together. Mix in the grated coconut.
4. Make a well in the centre and add the butter and vanilla essence. Gradually beat in the coconut water and evaporated milk. Mix in the raisins.
5. Place the mixture in a greased, 2 lb (1 kg) loaf tin. Bake the bread for 40 minutes or until it is golden brown and a knife inserted into the centre comes out clean.
serving amount
makes one 2 lb (1 kg) loaf
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