COCONUT LOAF

This moist quickbread will Jill your kitchen with the tropical fragrance of coconut and allspice.

YIELD: ONE 9˝ LOAF

1 cup white flour

1 cup whole wheat flour

½ T. baking powder

½ t. salt

2 cups coconut

1 t. nutmeg or mace

½ t. allspice

PREHEAT OVEN TO 325° F. Mix together in a large bowl.

2 eggs

cup apple juice

½ t. vanilla extract

½ cup honey

½ cup sunflower or canola oil

cup chopped pitted dates (optional)

1 cup slivered almonds (optional)

In separate bowl, beat together wet ingredients. Add to dry ingredients, mixing thoroughly. Pour into a lightly oiled loaf pan. Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. Remove from loaf pan and cool on a wire rack.