Recipe: Coconut Buns and Coconut Sweet Bread. West Indian

Coconut Buns
Makes 8-10

4 oz soy or vegetable margarine
6 oz raw cane sugar
10 oz wholemeal flour
2 tsp baking powder
1/2 tsp ground cinnamon
6 oz freshly grated coconut
1/4 pt soy milk

1. Cream the margarine and raw cane sugar until well blended.

2. Sift the flour, baking powder and ground cinnamon in a separate bowl.

3. Stir in the grated coconut.

4. Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to produce a thick dough-like consistency.

5. Divide the mixture and shape into buns with floured hands.

6. Place the buns on a greased baking sheet, spacing them well apart, and bake in a preheated oven at 180 degrees until risen and brown.

Coconut Sweet Bread

6 cups white grated coconut
9 cups flour
9 teaspoons baking powder
2 teaspoons almond essence
4 1/2 cups granulated sugar
1/2 teaspoon powered cinnamon
3/4 - 1 cup evaporated milk
1/2 lb margarine
4 well-beaten eggs
1 cup of coarsely cut raisins

Melt margarine, allow to become cold.

Heavily grease loaf tins (using margarine or lard).

Mix and sift dry ingredients, add sugar and fruit, blend evenly, add coconut, stir well.

Make a well in the middle, whip eggs, add milk, essence and cooled melted margarine, stir and when all ingredients are well mixed pour into well of the coconut mixture and stir with a spoon.

Mixture must be stiff. Don't knead the mixture, or use your hands for mixing as a stiff bread will be the result. The mixing must be done entirely with a spoon and assisted with another spoon for the pouring of the mixture into the prepared loaf tins and bake in preheated oven at 150 degrees "C" for approximately 1 hour, or until skewer comes out clean when tested.