I always had request for this when served at special breakfasts at my tea room.

Coconut Toast

1 c. coconut

1 c. sugar

1/2 c. melted butter

1 egg beaten

1 t. vanilla

bread (I usually used a thick bread, regular white bread is too soft and will not hold up. Grandmothers bread would be PERFECT!)

Mix first 5 ingredients and spread on bread. Bake at 350 for 15 to 20 minutes.

Is there a tea-room cookbook? If not, there should be. I want one!

Suzanne said:

Georgia, how many slices of bread would you use with this recipe?  I'm fixing to try this!

Since I usually made it with 5 bags of coconut at a time, I'm not sure what a regular recipe would make. I started spreading the mixture about 1/2 " thick on the bread but it was so sweet that I cut it to 1/4" and it is just right. Great with coffee to cut the sweetness some. I am thinking about 8 to 10 slices at least.

While going through the recipes to index them (all of them 160 – no wonder I could never find the one I wanted!) Anyway, I found old friends like this recipe – ones that sounded really interesting, and that I intended to make, but never got around to.

This recipe was near the top of my list. Well, it is wonderful! I used Suzanne's Grandmother bread raisin loaf (I found a half-loaf in the freezer I'd forgotten I had.) I made french toast with the raisin bread a few days ago and had one slice left in the refrigerator, along with two leftover buckwheat pancakes from another morning. I put them in the pan and topped them with the coconut mixture, too. Two whole 9x13 pans. And they are all mine! Unless I feel too guilty and have to share with Mike.