The Canterbury Restaurant's Coconut Bread!

Before there was Longfellow's on Rt. 9P/Union Avenue in Saratoga Springs, the big beautiful barn was home to the Canterbury Restaurant.  It was much like its successor in appearance, except that the center wooden floor of the main dining room wasn't a floor at all.  In its previous incarnation, that space was a pond, with tables situated around the perimeter and indoor trees with little lights making a beautiful, park-like setting.  It was beautiful then, and it is beautiful now.  Longfellow's has lovely nooks and little rooms as well as larger dining areas. 

One of my favorite things at the Canterbury was their coconut bread.  Every table was graced with a little loaf upon seating, and it was incredibly popular because it was so moist and delicious.  I remember the Saratogian once printed the famous recipe.  Decades have passed and today I was trying to find my recipe.  It's lost in recipe never-land, so I asked and my friend Diane came through.  The recipe that follows is the original, and if you make it, you won't lose this recipe.  You'll keep it in a safe place forever.

CANTERBURY COCONUT BREAD
thanks to Diane Hinckley Loviza

1 cup toasted coconut (spread coconut on sheet pan, toast in 350 oven 15 minutes stirring often)

1 TBS baking powder
1 cup milk
1/4 cup oil
1 tsp vanilla
2 cups unbleached flour
1/2 tsp salt
1 egg well beaten
3/4 cup sugar

Mix wet ingredients with dry, stir well. Spoon into a greased/floured 9 x 5 x 3 loaf pan

Bake 1 hour @ 350 or until cake tester comes out clean.
 
Image:  http://genaw.com/lowcarb/food_photos/coconut_bread_zoom.jpg