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Feeding Time Blog: Jamaican coconut bread

Lara Cory

Lara Cory

Feeding Time Blog: Jamaican coconut bread

This recipe is simple and yields a dense and weighty loaf that freezes well (in slices of course) and toasts up beautifully for a breakfast of champions. I have used both coconut milk and cow’s milk and could not really tell the difference, so all you really need to check is that you’ve plenty of desiccated coconut in the cupboard, the rest you’ll probably have. The flavour is very mild for this loaf, so feel free to get carried away with spices... you could put twice the amount of cinnamon, and even add some mixed spice or ground cardamom for more of a Scandi-style flavour.

Coconut bread recipe

Ingredients:

2 eggs

300 ml coconut milk (or plain milk)

1 tsp vanilla essence

2 ½ cups of plain flour

2 tsp baking powder

2 tsp cinnamon

1 cup caster sugar

150 g shredded/desiccated coconut

75 g butter, melted

Oven 180C

Method:

Lightly whisk eggs, milk and vanilla together.

Mix all the dry ingredients into a separate bowl to combine.

Pour the wet ingredients into the dry ingredients, do NOT over mix or you’ll get a stodgy loaf.

Pour into a greased/lined loaf tin and bake until it’s golden and cracked on the top – about an hour – but keep your eye on it.

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