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West Indian Coconut Sweet Bread Recipe

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West Indian Coconut Sweet Bread Recipe
West Indian Coconut Sweet Bread Recipe from gorcipes.blogspot.com

Description

West Indian Coconut Sweet Bread is a delicious and traditional bread that is popular in Caribbean cuisine. This sweet bread is filled with coconut flakes and raisins, and has a soft and moist texture. It is perfect for breakfast, a snack or dessert.

Prep Time

The preparation time for this recipe is approximately 20 minutes.

Cook Time

The cooking time for this recipe is approximately 1 hour.

Ingredients

  • 3 cups of all-purpose flour
  • 1 cup of granulated sugar
  • 1 cup of shredded coconut
  • 1 cup of raisins
  • 1 tsp of baking powder
  • 1 tsp of salt
  • 1 tsp of ground cinnamon
  • 1 tsp of vanilla extract
  • 1 cup of milk
  • 2 eggs, beaten
  • 1/2 cup of unsalted butter, melted

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • 9x5 inch loaf pan
  • Parchment paper

Method

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
  3. Add the shredded coconut and raisins to the bowl and mix well to combine.
  4. In a separate bowl, whisk together the milk, eggs, melted butter and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix well until a thick batter forms.
  6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  8. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Slice and serve the West Indian Coconut Sweet Bread as desired.

Notes

  • This bread can be stored in an airtight container at room temperature for up to 3 days.
  • You can also freeze this bread for up to 3 months.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 230
  • Total fat: 9g
  • Saturated fat: 6g
  • Cholesterol: 45mg
  • Sodium: 210mg
  • Total carbohydrates: 35g
  • Dietary fiber: 2g
  • Sugars: 18g
  • Protein: 4g

Recipes FAQ

Can I use desiccated coconut instead of shredded coconut?

Yes, you can use desiccated coconut instead of shredded coconut.

Can I omit the raisins?

Yes, you can omit the raisins or substitute them with another dried fruit of your choice.

Can I use a different type of flour?

You can try using whole wheat flour or a gluten-free flour blend, but the texture and taste of the bread may be different.

Recipe Tips

  • You can toast the shredded coconut in a dry skillet for a few minutes before adding it to the batter for a more intense flavor.
  • Make sure to measure the flour properly by spooning it into a measuring cup and leveling it off with a knife.
  • If the bread is browning too quickly in the oven, you can cover it with aluminum foil for the last 10-15 minutes of baking.

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