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Coconut Bread

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).

Martha Stewart Living, April 2006 http://www.marthastewart.com/348472/coconut-bread
3.761905
Rated
75.2381100(25)25
  • Yield Makes 1 loaf or 8 slices

Ingredients

    • 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

Directions

  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 Note

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

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