Directions: |
Directions:Preheat oven to 350°F. Butter and flour a 9x5x3-inch loaf pan, knock out excess flour. Toast and grind coconut: Spread 3 c. coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 min. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 min, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on. Make batter: Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at med. speed until pale and creamy, 1-2 min. Add eggs 1 at a time, beating well after each addition. Whisk 1 c. water into flour mixture, then add egg mixture, whisking just until well blended. Bake bread: Pour batter into loaf pan, smooth top with a spatula, and bake in middle of oven until a wooden skewer comes out clean and top is evenly brown, 60-70 min. Cool bread to warm in pan on a rack, 10-15 min, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices. Cooks' note: Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. |
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