CARIBBEAN COCONUT BREAD
This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.
Provided by Anita
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
- Pour batter into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g
COCONUT BREAD
Categories Bread Cake Mixer Breakfast Brunch Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf (or 8 servings)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour.
- Toast and grind coconut:
- Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on.
- Make batter:
- Stir together self-rising flour, ground coconut, and remaining cup (untoasted) coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended.
- Bake bread:
- Pour batter into loaf pan, smoothing top with a spatula, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hour and 10 minutes. Cool bread to warm in pan on a rack, 10 to 15 minutes, then turn out of pan and set right side up on rack to cool completely, about 2 hours more. Cut into 1-inch-thick slices.
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).
Provided by Martha Stewart
Yield Makes 1 loaf or 8 slices
Number Of Ingredients 8
Steps:
- 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.
COCONUT BREAD (GUYANA -- CARIBBEAN)
This recipe comes from the internet website recipeisland.com. [NOTE: On 29 June 2009 I edited the ingredients, changing the pounds & ounces of flour & sugar to cups.]
Provided by Sydney Mike
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
- In a small bowl, add dried fruit & 1/4 cup of the 4 cups of flour, then strain flour into a large bowl, leaving the dried fruit coated with a bit of flour. Set the dried fruit aside.
- In that same large bowl, add the rest of the flour then whisk together the flour, baking powder & salt, before adding the sugar, beaten egg, milk, melted margarine, vanilla extract & coconut milk, whisking to combine well.
- Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
- Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
- Bake for 50-55 minutes or until golden brown.
CARIBBEAN COCONUT BREAD
This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is.
Provided by Anita
Categories Breakfast Bread
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
- Pour batter into the greased loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 62 g, Cholesterol 48.7 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 309.4 mg, Sugar 39 g
CARIBBEAN COCONUT (BANANA) BREAD
From a super little book called "Quick Breads", this lovely aromatic bread is delicious spread with butter and honey. You MUST use fresh grated nutmeg, not that insipid dried stuff. It is also a terrific way to use up an open can of coconut milk (or cream). Very easy to make, too.
Provided by catxx
Categories Quick Breads
Time 1h40m
Yield 1 900g loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/350°F.
- Butter an 8-cup loaf pan, and line the base with baking paper.
- Sift the flour, sugar & baking powder together in a large bowl and add the nutmeg.
- In another bowl, whizz together the coconut milk, mashed bananas and egg. Pour into the dry ingredients and mix until smooth.
- Pour the mixture into the prepared loaf pan and bake for about 1 1/4 hours, or until risen and golden and a skewer inserted in the centre comes out clean.
- Leave to cool in the pan for approximately ten minutes, then turn onto wire rack and allow to cool completely.
Nutrition Facts : Calories 3232.7, Fat 97, SaturatedFat 80.2, Cholesterol 211.5, Sodium 5411, Carbohydrate 553.4, Fiber 26.5, Sugar 260.5, Protein 56.2
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