VR Cookbook

Barbadian Coconut Sweet Bread By Miriam McClean

DIRECTIONS Preheat the oven to 350 °F and lightly grease a bread pan. 1. In a mixer cream together the raw sugar and butter. 2. Add flour, salt, grated coconut flakes, cinnamon, vanilla extract, raisins, maraschino cherries, eggs, milk and mix well until a firm dough is formed. If the mixture is too dry, moisten with additional milk. 3. Split the dough evenly and place in the prepared loaf pans. Glaze with sugared water over the top of each loaf 4. Bake for about 1 hour, until a skewer inserted into the center of the loaves 5.

INGREDIENTS

¾ cup butter ⅔ cup raw sugar

2 cups self-rising flour 4 ounces dried coconut (unsweetened coconut flakes used) 1 tsp ground cinnamon 2 tsps vanilla extract 2 eggs ⅔ cup milk 1 tbsp superfine sugar, blended with 2 tbsps water, to glaze 1 pinch salt ½ cup of raisins (chopped) ½ cup of maraschino cherries(chopped)

comes out clean (Or a digital thermometer reads 190 °F.)

Cool completely in the pans before removing. When cooled, slice, and serve with a fresh pot of tea. 6.

Barbadian Coconut Sweet Bread is often made at holiday or special occasions time in Barbados. This richly textured coconut bread is a traditional favorite of all Barbadians