Coconut and Raisin Loaves

COCONUT AND RAISIN LOAVES (UNITED STATES)

Here is another treasure from Dee Dee Dailey's baking contest.

A close up of two coconuts on the ground

COCONUT AND RAISIN LOAVES

Cook's Notes: Dee Dee's not-too-sweet tea loaf has admirable characteristics that you just can't get with sweetened coconut flakes. The rose water adds a charming “remembrance of times past" dimension. The recipe makes two loaves, so you may want to freeze one or to offer it as a Kwanzaa gift.

Makes 2 loaves

  • 4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon grated nutmeg
  • 2 cups grated unsweetened fresh coconut (from 1 coconut, see page 196)
  • 3/4 cup dark raisins
  • 8 tablespoons (1 stick) unsalted butter, melted
  • ½ cup milk, plus additional if necessary
  • 2 large eggs, well beaten
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon rose water (available at specialty markets and some pharmacies)
  1. Position a rack in the center of the oven and preheat to 350°. Lightly butter two 8- by 4-inch loaf pans. Dust the pans with flour and knock out the excess.
  2. In a large bowl, sift together the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir in the coconut and raisins. In a medium bowl, whisk together the melted butter, milk, eggs, vanilla, and almond extracts, and rose water. Stir the liquid into the dry ingredients to make a soft biscuit- like dough. (The exact amount of milk depends on the moistness of the coconut. Stir in additional milk, 1 tablespoon at a time, if necessary.) Divide the dough evenly between the two prepared loaf pans, smoothing the tops.
  3. Bake until a toothpick inserted in the center of a loaf comes out clean, 45 to 50 minutes. Cool the loaves for 10 minutes on a wire cake rack. Then invert them onto the rack, unmold, and allow to cool completely.
A book cover with several different types of food.