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Dominica Coconut Bread

The Quirky Foodster Team

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20 min
Prep
50 min
Cook

Ingredients

  • 500 g all-purpose flour
  • 15 g baking powder
  • 5 g salt
  • 150 g granulated sugar
  • 80 g butter, softened
  • 200 g fresh or desiccated coconut, grated
  • 250 ml whole milk
  • 1 eggs
  • 5 ml vanilla essence
  • 1/4 tsp grated nutmeg

Method

  1. Preheat the oven to 180°C (350°F) and grease a loaf tin.
  2. In a large bowl, combine flour, baking powder, salt and sugar. Rub in the butter until evenly distributed.
  3. Stir in the grated coconut and nutmeg.
  4. In a separate bowl, whisk together milk, egg and vanilla essence, then fold into the dry ingredients until just combined, taking care not to overmix.
  5. Pour the batter into the prepared loaf tin and smooth the top.
  6. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
  7. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Introduction: A lightly sweet, dense bread flavoured with shredded coconut, coconut bread is a favourite at Dominican bakeries and homes, often enjoyed with a cup of cocoa tea or coffee at breakfast.

Cultural Background: A lightly sweet, dense bread flavoured with shredded coconut, coconut bread is a favourite at Dominican bakeries and homes, often enjoyed with a cup of cocoa tea or coffee at breakfast.

Tips: Do not overmix the batter once the wet and dry ingredients are combined, as this can make the bread dense and tough.

Variations: Raisins or chopped candied fruit can be folded in for extra texture. Coconut milk can replace some or all of the dairy milk for a richer, dairy-free flavour.

Storage: Store wrapped in an airtight container or cling film at room temperature for up to 4 days.

Reheating: Warm slices briefly in a toaster or oven at 150°C (300°F) for a few minutes if desired, though the bread is enjoyable at room temperature.

Nutrition: Calories: 320 kcal | Protein: 6 g | Carbs: 44 g | Fat: 14 g | Fibre: 3 g

FAQs

Q: Can I use desiccated coconut instead of fresh?
A: Yes, desiccated coconut works well and is a common substitute when fresh coconut is not available, though fresh gives a slightly moister crumb.

Q: Why is my bread too dense?
A: Overmixing the batter or using too much flour are the most common causes of a dense loaf; measure flour carefully and mix just until combined.

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