"PeterL" > wrote in message
...
> "pfoley" > wrote in news:9Rcyg.987$0e5.550
> @newsread4.news.pas.earthlink.net:
>
> >
> > "PeterL" > wrote in message
> > ...
> >> Apparently, this is pretty good. I don't know. I didn't get any :-/
> >>
> >> The 4 girls in the office demolished it...... now 3 a pledging their
> >> undying love for me :-)
> >>
> >> Or maybe it was the fact I said I was going to make Carrot-walnut-
> >> sultana-coconut-pineapple muffins with a Tangello cream cheese frosting
> >> for them for today??!!
> >>
> >> Anyhoos.........
> >>
> >> Raspberry and Coconut Loaf
> >>
> >>
> >> 1&3/4 cups dessicated coconut
> >> 1&1/2 cups coconut milk (that's one 'normal sized' can for us Aussies)
> >> 1 cup caster sugar
> >> 1 egg, lightly beaten
> >> 1 teaspoon vanilla essence
> >> 1&2/3 cups self raising flour
> >> 1 cup frozen raspberries
> >> pure icing sugar, to serve
> >>
> >> Combine coconut milk and coconut in a bowl. Cover and stand for 30mins.
> >>
> >> Preheat oven to 170C. Line a 7cm deep, 10.5cm X 20.5cm (base) loaf pan
> >> with baking paper. Overhang by 2cm at both long ends. (Doing that is a
> >> pain in the ass, I just used my new silicone loaf 'pan')
> >>
> >> Using a metal spoon, stir sugar, egg and vanilla into the coconut mix.
> >> Sift flour over top and gently stir until combined. Fold in the
> >> raspberries.
> >>
> >> Spoon mixture into the pan and bake for 1hr and 15mins, or until a
> >> skewer inserted in the center comes out clean. Cool loaf in pan for
> >> 10mins. Lift onto a wire rack (it's a heavey sucker too!!) to cool
> >> completely. Dust with icing sugar and slice to serve.
> >>
> >> (Recipe courtesy of Super Food Ideas mag)
> >>
> >> I'll be making the Greek Yoghurt and Lemon loaf on the weekend/Sunday.
>
> > The recipe does sound good. What is dessicated coconut?
>
>
> Dried coconut shreds, very small/fine. We have two sorts, dessicated and
> shredded.
>
>
> > Is caster sugar the same as granulated sugar?
>
> Also called superfine sugar. It is pulverized granulated sugar. It can be
> purchased or prepared at home by whizzing some granulated sugar in the
> blender.
>
>
> > By pure icing do you mean a glaze over the top of the bread?
>
>
> No, it's sprinkled over the top.
>
> http://www.csrsugar.com.au/ViewProduct.aspx?id=8
>
> Once again, we have two sorts. Pure, and Soft Icing Mix.
>
--
> Peter Lucas
> Brisbane
> Australia
> 'Enjoy today, it was paid for by a veteran'
------------------------------------------
What about posting the carrot walnut muffin or yogurt loaf recipe too.
I think your icing sugar would be the same as our powdered confectioners
sugar. We use that to make frostings and sometimes sprinkle it through a
sifter over cakes. We do have superfine sugar here too; I just never had a
recipe call for it.
Would 170 C be the same as 350 degrees or 375 degrees for the oven?
Why did you find placing a paper in the pan and hanging it over the side
difficult? If the recipe calls for lining a pan with paper, I usually spray
the pan first with Pam, and then press the paper into the pan and hang it
over the sides; not ends of the pan, to lift it out.
I guess I needed a translation; sorry.