This bread is very moist and dense, almost like pudding. Serve it warm or toasted, topped with vanilla ice cream or a dollop of crème fraîche. For added flavor, soak raisins in rum overnight. Prep: 10 minutes, Bake: 35 minutes.

Charlotte R. Brady
Recipe by MyRecipes July 2010

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Credit: Charles E. Walton IV

Recipe Summary

Yield:
Makes 12 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 7 ingredients in a large bowl. Process coconut and water in a food processor or blender until finely grated; add egg, and process. Stir coconut mixture and butter into flour mixture just until moistened. Pour into a lightly greased 9- x 5-inch loafpan lined with parchment paper. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove bread from pan. Cool completely on wire rack.

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