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Coconut Bread

By richardsutton (GoodFood Community)
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12
A wonderful accompaniment to a cup of tea/coffee, this coconut bread is a Caribbean recipe discovered in Barbados. The Raisin mix can be altered to include glace cherries


  • 1.5 lbs flour (preferably a mix of wholewheat and white flour)
  • 4 tsps. baking powder
  • 1 tsp. ground cinnamon
  • 0.5 tsp. ground clove
  • 0.25 lb. butter
  • 0.75 lb. sugar (I used a mixture of brown sugars)
  • 2 eggs
  • 1.25 cup milk
  • 1 tsp. vanilla
  • 1 cup raisin (optional inclusion of glace cherries)
  • 1 large grated coconut
  • optional - tbs. rum
  • optional - replace some of milk with coconut / almond milk / coconut water


  • STEP 1
    Line a loaf pan with greaseproof paper and grease, set aside. Preheat oven to 350F.
  • STEP 2
    Sift flour, baking powder and spices, set aside.
  • STEP 3
    Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well with each addition. If you fear of splitting, a tb. of the flour mix can be added with each egg.
  • STEP 4
    Add vanilla (and rum if using) to milk and add alternatively with flour mixture to creamed mix.
  • STEP 5
    Fold in raisins and coconut. Sprinkle top with more coconut and sugar.
  • STEP 6
    Bake for at 1 hr before testing doneness.

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