REGGAE CHEF

My husband absolutely loves this latest creation, he is a fan of everything coconut so I came up with this sweet loaf with coconut filling and it turned out better than I planned. My husband said this loaf is better when it is served cold and I agree, because the filling stays in place when sliced. So go a head and have a slice.


3 ¾ cups all purpose flour
2 eggs
3 tablespoons butter

Directions

For Loaf

• Dissolve yeast in warm milk and set aside.
• Beat eggs and set aside.
• Melt butter and allow to cool.
• Add flour, salt and sugar to a large bowl and whisk.
• Add milk and yeast mixture to dry ingredients and mix.
• Add egg and melted butter to flour mixture and combine.
• Knead dough for 5 minutes until smooth and cover bowl with plastic wrap set aside to double in size for an hour.

For Filling

• Heat pan on medium heat
• Add butter and melt.
• Add sugar, coconut, nutmeg and water and stir ingredients constantly for 10 minutes, then remove from heat, allow to cool. Divide the filling into 2 parts to be shared between the 2 loaves.

For Pastry

• Divide dough into two parts.
• Place dough on a lightly floured surface.
• Roll out dough with a rolling pin until it’s a ¼ inch thick rectangle and trim edges to even up the sides.
• Add coconut filling along the length of the centre leaving the edges free.