Coconut Loaf

Description

Ingredients

• 2 teaspoons (7g) dried Yeast
• 1 tablespoon fine Sugar
• ½ cup milk, warmed
• 3 eggs, lightly beaten
• ½ teaspoon Coconut essence
• 2¾ cups plain flour
• 1¼ cups Coconut
• ½ cup fine Sugar, extra
• 120 g (4¼ oz) soft Butter

Procedures

• Grease a 14 cm x 21 cm (5.5" x 8.3") loaf pan.
• Combine yeast, Sugar and milk in bowl.
• Cover, stand in warm place for 15 minutes.
• Stir in eggs and essence.
• Combine flour, coconut and extra Sugar in large bowl.
• Stir in yeast mixture, mix to a firm dough, knead for 5 minutes.
• Cover, stand in warm place for about 1 hour or until dough is doubled in size. * Knead dough until smooth, gradually knead in small pieces of the soft butter. * Place dough into prepared pan and stand in warm place about 40 minutes or until doubled in size.
• Bake at 200 °C (400 °F) for 20 minutes.
• Reduce heat to 180 °C (350 °F), bake further 40 minutes, covering loaf with foil if beginning to overbrown.
• Stand for 5 minutes, then turn onto a wire rack to cool.
• Dust with sifted icing sugar just before serving, if desired.