Very testy Jamaican Coconut Bread (Toto)
Ingredients:
- 2 1/2 cups flour
- 1 cups sugar (substitute Stevia or Splenda)
- 1/4 cup melted butter
- 1 cup coconut milk (use evaporated milk for lighter taste)
- 5 cups freshly grated coconut ( desiccated non-sweetened coconut can be used)
- 2 eggs
- 1 tsp vanilla
- 2 tsp Baking powder
- 1/2 tsp dried nutmeg (1 tsp fresh nutmeg)
- 1/2 tsp ground cinammon
- pinch of salt
- Blend the melted butter, coconut milk, sugar and vanilla for 1 minute
- Crack the eggs, remove the eyes and beat lightly
- Add the eggs to the mixture in the blender and blend an additional minute.
- Sift together the dry ingredients, form a well, and add the wet ingredients.
- Mix together well, taking care not to over mix
- Gently fold in the shredded/grated coconut
- Pour out and spread evenly into a greased square 8" tin
- Bake at 375 F about 40 minutes or until toothpick test shows bread is done
Party Sized Jamaican Coconut Bread (Toto)
Ingredients:
- 6 cups flour
- 2 1/2 cups sugar (substitute Stevia or Splenda)
- 1/2 cup melted butter
- 1 cup coconut milk
- 1 cup evaporated milk
- 2 1/2 freshly grated coconut ( desiccated non-sweetened coconut can be used)
- 5 eggs
- 3 tsp. vanilla
- 3 tsp Baking powder
- 1/4 tsp baking soda
- 1 tbsp dried nutmeg (1 tsp fresh nutmeg)
- 1 tsp ground cinammon
- 1 tsp mixed spice
- 1 tsp lemon juice
- pinch of salt
- 1 cup raisins (optional)
- Blend the melted butter, coconut milk, evaporated milk, lemon juice, sugar and vanilla for 1 minute
- Crack the eggs, remove the eyes and beat lightly
- Add the eggs to the mixture in the blender and blend an additional minute.
- Sift together the dry ingredients, form a well, and add the wet ingredients.
- Fold in the wet ingredients gently, taking care not to over mix
- Gently fold in the shredded/grated coconut and raisins
- Pour out and spread evenly into two greased square 8" tin
- Bake at 375 F about 40 minutes or until toothpick test shows bread is done
- Serve with Jamaican Taste Cheese.
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