Ingredients
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3/4 cup brown sugar
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1/3 cup shortening (or coconut oil)
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1/3 cup butter
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2 cups flour
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1 pinch salt
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2 1/4 cups grated coconut
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1/4 cup raisins, chopped
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1/4 cup dried cherries, chopped
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1 tablespoon grated nutmeg
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1 tablespoon almond extract
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1 1/3 cups evaporated milk
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3 tablespoons water
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1 tablespoon butter (for pan)
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2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
- In a mixer cream together the brown sugar, shortening and butter.
- Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
- Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
- Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
- Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.