Edible Gift from a tropical kitchen-Coconut Macadamia Bread
With the onset of the chilly winter weather and in preparation for Christmas, most North American kitchens come alive with baking activities during this time. Here is something to try creating at home for the family and could also be a suitable gift to give away for the holiday season. Just make sure to package it well so that is appealing to the eyes and also to the tastebuds.
The macadamia nut is a luxury nut-any dish that makes use of it takes on a richer taste. It is grown commercially in the island of Hawaiia-these cream colored nuts are a sought after souvenir item to tourists who trek the islands.
In the absence of this more expensive nut, one can substitute walnuts or cashews. Almonds would be a good substitute to. One can also subsitute buttermilk or whole milk in the place of coconut milk.
2 cups all-purpose flour 1 1/2 cups shredded fresh coconut 1/2 cup chopped macadamia nuts 1/2 cup sugar 2 tsp. baking powder 1 tsp. salt 1 tsp. ground allspice 1 tsp. ground nutmey 1 tsp. ground cloves 2 eggs,, beaten 1/2 cup coconut milk, fresh or canned 1/2 cup melted butter
Preheat oven to 350 degrees F. In a large mixing bowl, combine the flour, coconut, nuts, sugar, baking powder, salt, allspice, nutmeg
and cloves. In a separate bowl, whisk together the eggs, coconut milk, anad butter. Fold the liquid ingredients
into the dry ingredients. Blend the mixture thoroughly. Pour the mixture into a lightly greased 9 nby 5 inch loaf pan. Bake for 45 to 50 minutes, until a
toothpick inserted in the center comes out clean. Place the bread on a rack and cool slightly. **********************************
Cook's Notes In the absence of fresh coconut, one can use dessicated or dried coconut . Just soak the coconut in one fourth cup of the coconut milk so that it plumps up. Use the remaining one fourth cup milk in the wet mixture blend.
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