Liberian Coconut Bread
Filling
1 lb frozen grated coconut (found in the frozen dessert section of supermarkets)
2 cups water
2 Tbsp margarine
5 oz can evaporated milk (one small can)
2/3 Cup sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp vanilla essence
Defrost coconut by setting at room temperature or microwaving for a minute or two. Place
coconut along with other ingredients in a deep pot. Bring mixture to a boil on medium high.
Reduce heat to medium and cook until most of the water is gone (about 10 minutes.) Stir
frequently so that the coconut does not stick to the bottom of the pan. Coconut should be moist,
not dry. When done, set aside and allow to cool.
Bread Dough
4 1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1 1/4 cups margarine
1/2 cup sugar
1 1/3 cups milk
Measure out and combine 4 cups of flour, salt, and baking powder in a mixing bowl. Use a fork
to cut the butter into the flour. Cut and mix until the small pieces of butter are more or less
spread out in the flour. Stir sugar in milk. Pour sweetened milk into flour mixture. Fold milk into
flour evenly. Use your hands to gather dough into a ball. Dough will be sticky so you will have
to use some of the extra flour. Place on lightly floured surface.
Coconut Bread
Divide the dough into two. Use a floured rolling pin to flatten each piece of dough into a 14 x 9
rectangle. Grease and flour a 13 x 8 inch pan. Place one of the rectangles into the baking pan.
Spoon the cooled coconut mixture on the rectangle in the pan and spread evenly with a knife.
Cover the coconut with the second piece of rectangle. Seal the filling by pinching the two layers
of dough together around the edges. Bake at 350 degrees for 30 to 35 minutes or until the
coconut bread is golden brown.