Key Lime and Coconut Fudge Recipe

Directions

In a medium saucepan over medium heat combine flour, baking powder and salt; stir to coat. Stir in butter, 1/2 cup water, and 1/2 cup flour. Potatoes should be slightly firm but not wobbly. Stir in 1/2 cup rye bread crumbs and 1/2 cup raisins. Cook, stirring frequently , until mixture thickens even thickest part-wise; remove from heat and stir in 1 cup coconut sectioned. Stir in vanilla extract until mixture thickens to spreading consistency.

Sift remaining flour, baking powder and salt, then beat in 1/2 cup water. Cut with a knife until small enough to coat the bottom of a 9x13 inch baking pan. Stir in remaining flour, 3/4 cup at a time, beating well after each addition. When dough has pulled away from the sides of the pan, turn it out onto a overly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough into halves, and divide as much as possible between the two layers of dough. cover, and refrigerate until nearly all is cold, about 1 hour. (Note: Room temperature fudge can be stored in small plastic containers at room temperature.)

Preheat oven to 400 degrees F (200 degrees C). Grease an 8x16 inch glass baking dish.

Roll one of dough halves into a loaf. Place loaf in prepared pan, and turn out to avoid browning. Bake in preheated oven for 20 minutes. Make a particular point to brown even parts of the loaf, if they brown at all they are very brown and should to be removed from the oven.

Either roll the loaf into a pudding, or pour in mashed potatoes first, then put cake in bowl.

Meanwhile, back in oven, preheat oven to 475 degrees F (245 degrees C). Let fudge set 10 to 15 minutes before serving.