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MAILING LIST

Prep Time:

20 Minutes

Cooking Time:

30 minutes

Serves: 6-8

1.

Break the coconut into small chunks, either grate of place the

chunks of coconut into a food blender with the setting on grate,

add 1/2 cup of water and blend. Set aside. Grate the nutmeg

and in a bowl, place the nutmeg along with all other ingredients

-flour, sugar, mixed fruits, raisins, yeast, baking powder, butter,

eggs, all spice, essence and coconut husk.

INGREDIENTS

1 Tbsp. Shortening for greasing pan

175 grams brown sugar

50 grams shortening

50 grams margarine

250 grams counter flour

A Pinch of salt

225 grams grated coconut

50 grams cherries

50 grams raisins

1 Tbsp. almond essence

1 Tbsp. grated nutmeg

300 milliliters Evaporated Milk

2 Tbls. brown sugar

50 milliliters water

2.

Begin to mix by hand. Add the juice from the grated coconut and

kneed the mix into a dough, add a 1/2 cup at a time. For a softer

sweetbread, mix or kneed the dough to a sticky consistency by

adding more liquid. For a stiffer or heavier sweetbread, kneed to

a dough like stiffer consistency by adding more flour and less

coconut juice.

3.

Let the kneeded dough sit for approximately 15 minutes for the

dough to rise. Lightly grease a baking pan with butter, then pour

the mix 3/4 full into the greased pan. Note: DO NOT FILL THE

PAN, since the dough will rise some more during the baking

process..

4.

Pre-heat an oven for 5 minutes at 300%,sprinkle the granulated sugar on top of the mix, then place the pan with the mix into the oven and bake for 30 minutes or until the sweetbread is golden brown at the top and bottom. You will know the baking process is completed when the sweetbread moves away from the sides of the pan. Remove from the oven immediately, and remove the sweetbread from the pan, (since it may sweat), let the sweetbread cool for 5 to 10 minutes and serve.