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Coconut Bread

The perfect coconut bread for breakfast, lunch or dinner
Prep Time20 mins
Cook Time45 mins
Course: Snack
Cuisine: Caribbean
Servings: 24 slices
Calories: 234kcal

Equipment

  • Two 9x5 loaf pans
  • One large mixing bowl
  • Grater - if using fresh coconut
  • Pastry blender or fork
  • Kitchen food scale
  • measuring cups
  • measuring spoons
  • Cooling rack

Ingredients

  • 1.5 lbs flour all purpose
  • 9 oz butter unsalted
  • 9 oz sugar granulated
  • 1 tsp nutmeg ground
  • 1 tsp cinnamon ground
  • 6 tsp baking powder
  • 2 cups coconut gratered (fresh or frozen)
  • 1/4 cup milk whole
  • 1 egg beaten
  • 2 tsp essence vanilla, mixed or almond
  • 1/4 cup water as needed
  • 1/2 cup dried fruit of choice e.g. raisins, currants, mixed peel, cherries
  • 2 tbsp sugar brown

Instructions

  • Preheat your oven to 350 degrees.
  • Grease and flour the pans.
  • In a large bowl, using the pastry blender, cut the butter into the flour until it resembles wet sand.
    coconut bread flour
  • Add the sugar, baking powder and spices and toss until well combined.
  • Add the coconut and the dried fruit, remembering to toss the dried fruit with a little flour to ensure that they do not sink to the bottom of the baking tin when baking.
  • In a separate small bowl, mix together the egg, milk and essence of choice.
  • Pour egg/ milk/ essence mixture into the flour/ coconut/ fruit mixture.
  • Form into a dough ball. The dough should not be too sticky nor should it be too dry. If the egg/ essence mixture is well combined and the dough still seems a little dry, add some water to the dough - one tablespoon at a time, until it comes together nicely.
  • I like to use a scale to ensure that I put equal amounts of dough in each tin, but you can eyeball it.
  • Make crisscross scores on the top of your loaves (totally optional) and then sprinkle on some brown sugar over the top.
  • Bake in preheated oven for 45 minutes or until a skewer inserted in the middle comes out clean.
  • I like mine a light golden brown colour, but you can let it go a few more minutes to get a deeper colour if desired. Note, however, the longer your loaves stay in the oven the drier they will become.
  • When finished, allow to cool in their tins for five minutes before turning them out of the pans to cool completely on the cooling rack.
  • Once cool, slice, serve and enjoy! EXCELLENT with a nice, hot cup of tea.