Every year when I come home from the Bahamas I miss so many things. Mostly the calm blue waters and the food! Here is my take on the most coveted Bimini Bread! I made friends with Charlie…he makes between 150-200 loaves a day. Various flavors but the most asked for are his coconut and traditional bimini bread! I love it! This bread makes the BEST french toast on the planet!!!!! It is easy to make! I promise once you make it you will have people begging you for more!
Bimini Coconut Bread
1 cup warm coconut milk
2 1/4 teaspoon yeast
1/4 cup nonfat dry milk powder
1/3 cup sugar
1/2 cup canola oil
1 teaspoon salt
3 large eggs, beaten lightly
2 tablespoons honey
2 tablespoons melted butter
4 cups bread flour
1/2 cup unsweetened shredded coconut
Crisco shortening, to oil the pan
In a small bowl microwave the coconut milk for one minute. Add the yeast to the warm coconut milk and allow it to sit for 5 minutes. Once the yeast mixture begins to bubble you know the yeast is good!
I like to use my stand mixer…makes mixing bread easier but this can be done by hand as well! Mix together the non fat dry milk, sugar, canola oil, salt, and the eggs on low. Add in the yeast and coconut milk mixture to the mixing bowl and beat till combined. Add the honey and mix to combine. If you are using an electric stand mixer change to the dough attachment. Slowly add the flour and coconut one cup at a time until the flour is all incorporated and the sides are clean. Remove the dough. Brush the bowl with additional vegetable oil and add the dough back in and roll it to cover in oil. Cover the bowl with plastic wrap and allow it to rise for 2 hours or double in size.
Once the dough has risen, punch the dough down and cut in half. Place in a crisco greased loaf pan and allow it to rise an additional 1 hour. Bake for 25-30 minutes or until golden brown.
Pina Colada Sheet Cake
1 yellow cake mix
1/2 cup pineapple juice
1/2 cup water
3 eggs
1/3 cup vegetable oil
1 cup crushed pineapple
1 can cream of coconut (found in the mixed drink aisle)
Cool Whip
Toasted Coconut
In a large bowl beat together the yellow cake mix, pineapple juice, water and eggs till there are no lumps. Stir 1/2 cup of the crushed pineapple. Pour the cake batter into a well greased 9×13 baking pan. Bake for 25-30 minutes or until golden brown. Once the cake is removed from the oven poke holes in the cake with a skewer. Pour the can of cream of coconut over the cake. Cover and place in the refrigerator for at least four hours. Before serving: Remove the cake from the oven, spread with crushed pineapple. Top with Cool whip and sprinkle with toasted coconut. Serve!