- 1
Ingredients
- 1 cup warm water
- 1/2 cup sugar
- 2 packages active dry yeast
- 4 cups white flour, plus extra for kneading
- 1/2 pound butter
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 medium-sized fresh coconut
Preparation
Step 1
Put water in a large bowl. Add sugar and stir until dissolved. Add yeast, stir, and let sit a few minutes until it foams.
Add 1 1/2 cups of the flour and mix until smooth.
In another bowl, cream butter, eggs, salt, and vanilla until very well mixed.
Remove coconut from shell, chop and put in blender. Grate finely and add to butter mixture.
Add coconut-butter mixture to flour and mix until it forms a smooth dough. Add remaining flour, a little at a time. turn out dough onto a floured surface and knead until it forms a smooth, elastic ball, about 10 minutes.
Put dough into a lightly greased bowl, cover, and let rise until doubled.
PUnch down, shape into a freeform loaf, and set on an ungreased baking sheet. Cover with a towel and let rise 1/2 hour more. Preheat oven to 350 degrees.
Bake for 50 minutes to an hour. Let cool on rack.