Costa Maya Coconut Bread Recipes

COCONUT BREAD

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.

CARIBBEAN COCONUT BREAD

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.

COCONUT BREAD

Steps:

• In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

COCONUT BREAD II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

COSTA MAYA COCONUT BREAD

Steps:

• Directions: grate the coconut and discard any brown skins. Add 2 cups water to the coconut and let sit for 30 minutes. If using dried grated coconut, add an additional 1/4 cup water to compensate for the lack of moisture. Dissolve the yeast in 3/4 cup warm water. Add the sugar and 3 T of the flour and let rise until bubbles form. Add all remaining ingredients except flour. Add 3/4 of the flour.
• If you are using a bread mixer, add additional flour until mixture pulls away from the sides of the bowl. Mix for 5 minutes or until elastic. If mixing by hand, knead for about 8 minutes continually adding additional flour or until smooth and elastic.
• Cover and let sit until doubled. Punch down dough. Divide dough into 30 balls. place on greased cookie sheet and flatten slightly. The shape should resemble English muffins, only a little smaller. Each bread should be at least 1 inch apart. Brush with melted butter. Let rise for 30 minutes.
• Place bread in preheated 400°F oven for 15 minutes or until golden brown. Remove from oven and brush with additional butter. Serve warm or toasted.

FA'APAPA - AMERICAN SAMOA COCONUT BREAD

Steps:

• Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned.