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Coconut Bread

Serve this sliced and toasted with butter and Pineapple Jam. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Source: Martha Stewart Living, April 2006

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1/2 cup dried unsweetened flaked coconut

Directions

  1. Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan or two 6-by-2-by-2-inch loaf pans. Whisk flour, baking powder, salt, and sugar in a large bowl; stir in egg and vanilla. Add milk and coconut; stir until combined. Transfer batter to greased pan. Bake until center springs back when touched, 45 to 60 minutes. Let cool in pan 5 minutes. Turn out onto a rack to cool completely; slice bread.

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