Coconut Corn Bread Recipe | Caribbean Recipes | Dominican Republic Recipes
How to prepare "coconut corn bread"
coconut corn bread (dominican republic)
1/2 cup diced mixed candied fruit
2 tablespoons dark rum
1/3 cup granulated sugar
1/3 cup butter or margarine, softened
2 eggs
1 cup coconut cream
1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup shredded fresh coconut
heat oven to 375 degrees f.
mix candied fruit and rum in small bowl; reserve.
beat sugar and butter in large bowl; add eggs, one at a time, beating until well blended. stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. fold in candied fruit mixture and coconut. pour into greased 9 x 5-inch loaf pan. bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. cool 20 minutes; remove from pan. cool completely before slicing.
