Coconut Bread
  • 4 pounds self-rising flour
  • 26 ounces granulated sugar
  • 1 1/2 pounds grated coconut
  • 1 pound butter -- melted
  • 4 large eggs
  • 1 1/2 teaspoons Vanilla
  • 1 1/2 teaspoons almond extract
  • 4 ounces raisins
  • 8 ounces glazed cherries
  • 3 ounces sliced almonds
  1. In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the raisins, cherries and almonds. Pour in the melted margarine and continue to mix. I find it easier to do this with my hands. Beat the eggs lightly and add flavoring extracts. Pour into the bowl and blend well. Divide the dough into four equal parts and knead each piece very lightly for 1 minute. Do not overdo this step because it will cause the bread to become too stiff. Grease and flour four 2 lb loaf tins and shape each piece to fit the tin before placing it in. Now mix together the remaining ½ lb of grated coconut, 2 oz sugar and 1 tablespoon essence (vanilla and almond extract). Make a gutter-like opening about 1½ inches wide and 1 inch deep in the dough for the entire length of the pan. Divide this mixture into four equal parts and sprinkle it into each gutter. Pull the dough together to close it. Pat it to make sure the coconut is sealed inside the pocket. With a knife, make three diagonal cuts in the top of each loaf and bake in a preheated 300 ºF oven for 1 hour, or until an inserted skewer comes out clean. (Another way to check whether it is ready is to press the loaf lightly with your fingertips: when done it will spring back into its original shape.)
My bother in law cruises the Bahamas and said that this bread is so much in demand that you can call the order in from your boat and they will have it for you when you arrive. This is the recipe he sent me. Makes 4 loaves.