Vincentian Coconut Bread
The Quirky Foodster Team
Ingredients
- All-purpose flour — 350 g (2 3/4 cups)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 150 g (3/4 cup)
- Shredded coconut — 100 g (1 cup)
- Eggs — 2
- Vegetable oil — 120 ml (1/2 cup)
- Coconut milk — 200 ml (3/4 cup)
- Vanilla extract — 1 tsp
Method
- Preheat the oven to 180°C (350°F) and grease a loaf tin.
- Whisk together flour, baking powder and salt.
- In a separate bowl, beat sugar, eggs, oil, coconut milk and vanilla until combined.
- Fold the wet ingredients into the dry, then stir in the shredded coconut.
- Pour into the prepared tin and bake 50-55 minutes until a skewer comes out clean.
- Cool 10 minutes before turning out onto a wire rack.
Introduction: A moist, lightly sweet loaf studded with shredded coconut, a favourite Caribbean tea-time bread.
Cultural Background: Coconut bread reflects the abundance of coconut across Saint Vincent and the Grenadines, baked into a soft loaf enjoyed with butter or alongside afternoon tea.
Tips: Don’t overmix once the flour is added, or the loaf will turn dense. Toast a little coconut before adding for deeper flavour.
Variations: Add raisins or chopped nuts to the batter; drizzle with a light sugar glaze once cooled.
Storage: Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating: Best fresh; warm slices briefly in a low oven or toaster if desired.
Nutrition: Approx. 260 kcal, 4 g protein, 32 g carbohydrate, 13 g fat per slice.
FAQs:
Q: Can I use fresh coconut instead of shredded?
A: Yes, freshly grated coconut works well and gives an authentic texture.
Q: Why did my loaf sink in the middle?
A: This usually means it was underbaked; test with a skewer before removing.
- All-purpose flour — 350 g (2 3/4 cups)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Sugar — 150 g (3/4 cup)
- Shredded coconut — 100 g (1 cup)
- Eggs — 2
- Vegetable oil — 120 ml (1/2 cup)
- Coconut milk — 200 ml (3/4 cup)
- Vanilla extract — 1 tsp
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