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).
Source
Martha Stewart Living, April 2006Get More
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Ingredients
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup sugar
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1 egg, lightly beaten
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1 teaspoon vanilla
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1/2 cup milk
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1/2 cup grated dried coconut
Cook's Note
Directions
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Step 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.
Tags
Reviews (4)
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I made this bread a couple of times and also made the pineapple jam. Both are really, really good. The jam was enough for several recipes of the bread and the bread was nice and moist and rose perfectly. To the person who ended up with a brick, check the date on your baking powder, it sounds as if it was too old. This is now part of our regular rotation.
There is something wrong with this recipe. I followed directions exactly and after 45 minutes, it was hard as a brick. It didn't rise, it tasted awful, and I don't think anyone from Martha Stewart, let alone the grande dame Martha herself has ever actually made this recipe.
Love this bread! I have had it for breakfast, snack and dessert. It is great toasted and served with fresh berries & cream. It is quick, easy and not too sweet. Thanks for a lot of great recipes.
Delicious!!! Absolutely love it. I love coconut so it right away caught my eye. I mad the pineapple jam as well. I had a piece of toasted bread with some pineapple jam, just like Lucinda suggested in the show, for my mid morning snack and I told my husband, "I just took myself to the Caribbean and it was lovely". Thanks, Lucinda, for sharing this recipe!