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Member recipe

Coconut Bread

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Cooking time

Prep: 15 minutes Cook: 1 hour

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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

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  • 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


  1. Line a loaf pan with greaseproof paper and grease, set aside. Preheat oven to 350F.

  2. Sift flour, baking powder and spices, set aside.

  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.

  4. Add vanilla (and rum if using) to milk and add alternatively with flour mixture to creamed mix.

  5. Fold in raisins and coconut. Sprinkle top with more coconut and sugar.

  6. Bake for at 1 hr before testing doneness.

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