Coconut Bread

Toast this sweet bread and serve it with homemade pineapple jam. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 1 loaf or 8 slices
Coconut Bread
Recipe continues below this recipe video

Source: Mad Hungry, April 2011


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


  1. Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

Cook's Notes

For a more concentrated flavor, use coconut milk instead of regular milk.


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