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Coconut bread

Description Edit

Pan de coco is an Honguran Staple. It can be made as a single loaf or in buns.

This recipe is for the more sweet cake vesrion.

Ingredients Edit

Directions Edit

  1. cream the margarine and raw cane Sugar until well blended.
  2. Sift the flour, baking powder and ground cinnamon in a separate bowl.
  3. Stir in the grated coconut.
  4. Add the dry ingredients alternately with the soy milk to the creamed mixture, mixing it thoroughly to a thick dough-like consistency.
  5. Divide the mixture and shape into buns with floured hands.
  6. Place the buns on a greased baking sheet, spacing well apart, and bake in a preheated oven at 180° until risen and brown.

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