Wednesday, June 30, 2010
The Canterbury Restaurant's Coconut Bread!
One of my favorite things at the Canterbury was their coconut bread. Every table was graced with a little loaf upon seating, and it was incredibly popular because it was so moist and delicious. I remember the Saratogian once printed the famous recipe. Decades have passed and today I was trying to find my recipe. It's lost in recipe never-land, so I asked and my friend Diane came through. The recipe that follows is the original, and if you make it, you won't lose this recipe. You'll keep it in a safe place forever.
CANTERBURY COCONUT BREAD
thanks to Diane Hinckley Loviza
1 cup toasted coconut (spread coconut on sheet pan, toast in 350 oven 15 minutes stirring often)
1 TBS baking powder
1 cup milk
1/4 cup oil
1 tsp vanilla
2 cups unbleached flour
1/2 tsp salt
1 egg well beaten
3/4 cup sugar
Mix wet ingredients with dry, stir well. Spoon into a greased/floured 9 x 5 x 3 loaf pan
Bake 1 hour @ 350 or until cake tester comes out clean.