Coconut Bread

Yields:	2 loaves
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

2	cups	coconut	freshly grated
2	large	eggs	well beaten
1	teaspoon	vanilla extract
1/4	cup	raisins, seedless
3	cups	flour, all-purpose
1	pinch	salt
1	cup	sugar
1	cup	evaporated milk
1/4	teaspoon	cinnamon	ground
2	tablespoons	butter	melted
1	tablespoon	baking powder

Directions

In a large bowl, combine the coconut and sugar.

In another bowl, combine the eggs, milk, vanilla, cinnamon, raisins, and butter.

Stir this mixture into the grated coconut.

Sift in the flour, baking powder, and salt.

Combine, mixing until smooth.

Pour the batter into 2 greased 9-inch loaf pans, and bake in a preheated 350 degrees F. oven for 1 hour, or until a tester comes out clean.

Set the pans on wire racks to cool for 10 minutes.

Remove the breads from the pans.

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Member Review

Chicken Tagine with Seven Vegetables

I have made this recipe many times for my husband who is from Morocco. I had this recipe book and lost it--finding the recipe here was great. This is one of his favorites. I would recommend not making this in a crock pot.

Reviewed by silvermarigold