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Liberian Coconut Bread

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20 minutes
Prep
50 minutes
Cook

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 200 g (1 cup) granulated sugar
  • 150 g (1 3/4 cups) desiccated coconut
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 150 g (2/3 cup) butter, melted
  • 2 large eggs
  • 240 ml (1 cup) whole milk
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 175°C (350°F) and grease the loaf pan.
  2. In a large bowl, whisk together the flour, sugar, coconut, baking powder, salt, and nutmeg.
  3. In a separate bowl, whisk the melted butter, eggs, milk, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 45-50 minutes until golden brown and a skewer inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Introduction: Coconut bread is a lightly sweet, dense loaf enriched with grated coconut, popular at Liberian holiday tables and as an everyday treat with tea.

Cultural Background: Coconut bread is a lightly sweet, dense loaf enriched with grated coconut, popular at Liberian holiday tables and as an everyday treat with tea. It reflects Liberia's coastal coconut abundance and a broader West African tradition of sweet, cake-like breads served for special occasions.

Tips: Toast the desiccated coconut lightly in a dry pan before mixing in for a deeper, nuttier flavor. Cover the loaf loosely with foil if the top browns too quickly before the center is fully baked.

Variations: Add a handful of raisins for extra sweetness and texture. Use coconut milk in place of whole milk for a more pronounced coconut flavor.

Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week.

Reheating: Warm slices briefly in a toaster oven or microwave for 10-15 seconds.

FAQs:

Q: Can I freeze this bread?

A: Yes, wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.

Q: Is it very sweet, like cake?

A: It's moderately sweet, sitting between a bread and a light cake.

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