Island Bread Recipe

How to make it

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• In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the raisins, cherries and almonds.
• Pour in the melted margarine and continue to mix. I find it easier to do this with my hands.
• Beat the eggs lightly and add 2 tbs essence.
• Pour into the bowl and blend well.
• Divide the dough into four equal parts and knead each piece very lightly for 1 minute.
• Do not overdo this step because it will cause the bread to become too stiff.
• Grease and flour four 2 lb loaf tins and shape each piece to fit the tin before placing it in.
• Now mix together the remaining ½ lb of grated coconut, 2 oz sugar and 1 tablespoon essence.
• Make a gutter-like opening about 1½ inches wide and 1 inch deep in the dough for the entire length of the pan.
• Divide this mixture into four equal parts and sprinkle it into each gutter. Pull the dough together to close it.
• Pat it to make sure the coconut is sealed inside the pocket.
• With a knife, make three diagonal cuts in the top of each loaf and bake in a preheated 300 ºF oven for 1 hour, or until an inserted toothpick comes out clean.
• (Another way to check whether it is ready is to press the loaf lightly with your fingertips: when done it will spring back into its original shape.)