INGREDIENTS
- 3 cups bakers’ flour
- 3 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 small coconut
- 1 cup brown sugar
- 1/2 cup butter
- 1 egg
- 2 tsp. Angostura bitters
- 1 tsp. mixed essence
- 1/2 cup of each: raisins, cherries, and mixed glazed fruit.
- 1 cup of coconut water
- (Additional fruits and sugar)
METHOD
- Preheat the oven to 350 degrees.
- Grease a loaf pan with butter and flour. (note: loaf pan can be substituted for muffin pans etc)
- Place butter out to soften and scale all ingredients.
- Take the coconut and hold it firmly in one hand. In the next hand hold a knife with the back facing the coconut. Tap the coconut over a bowl and rotate while hitting. Keep the coconut water as we will use it later. When it’s cracked take a spoon or knife and take out the coconut meat. Grate the entire coconut.
- Add the sugar and egg to the grated coconut and mix well. Add essence and bitters.
- In another bowl take the flour, baking powder, cinnamon and nutmeg mix well and set aside.(note: any spices that you like can be added)
- Take coconut mixture and add the butter (note: room temperature butter is best as it incorporates better)
- In a large bowl add the flour mixture, coconut mixture, coconut water and regular water.
- Mix all ingredients. Keep adding water until it is a nice smooth dough.
- Add fruits (note: any dried or glazed fruits cab be added )
- Place mixture into the greased pan. Add fruits to the top and sprinkle sugar on top.
- Put into the oven to bake for 50 minutes to an hour. After the time has passed stick a knife or fork. When it comes out clean it is ready. Run the knife around the pan and take out the sweetbread.
- Slice it up and serve with your favourite drink
