Quirky Foodster

Breads

Anguillian Coconut Bread

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15 min
Prep
55 min
Cook
10
Servings

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Ingredients

  • - 400 g (3 1/4 cups) all-purpose flour
  • - 15 g (1 tbsp) baking powder
  • - 150 g (3/4 cup) granulated sugar
  • - 1/2 tsp salt
  • - 100 g (1 cup) desiccated coconut
  • - 2 large eggs
  • - 240 ml (1 cup) coconut milk
  • - 80 g (1/3 cup) butter, melted
  • - 1 tsp vanilla extract

Method

  1. Preheat the oven to 180°C (355°F) and grease and line the loaf tin.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt and desiccated coconut.
  3. In a separate bowl, whisk the eggs, coconut milk, melted butter and vanilla extract together.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix.
  5. Pour the batter into the prepared loaf tin and smooth the top.
  6. Bake for 50-55 minutes until a skewer inserted into the centre comes out clean and the top is golden brown.
  7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Introduction: Coconut bread is a soft, lightly sweetened loaf enjoyed at breakfast or teatime across Anguilla, often baked in home ovens and sold at local bakeries.

Cultural Background: Coconut bread is a soft, lightly sweetened loaf enjoyed at breakfast or teatime across Anguilla, often baked in home ovens and sold at local bakeries. It reflects the island’s reliance on coconut as a versatile, locally available ingredient in both savoury and sweet cooking.

Tips: Do not overmix the batter once combined, as this can make the loaf dense rather than light and tender. Cover the loaf loosely with foil after 35 minutes if the top is browning too quickly.

Variations: Add 100 g (2/3 cup) raisins or chopped dried fruit for a fruitier version. For a dairy-free version, substitute the butter with melted coconut oil.

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

Reheating: Slice and lightly toast, or warm whole slices in a 150°C (300°F) oven for 5 minutes.

Nutrition: Calories: 260 kcal | Protein: 5 g | Carbohydrates: 32 g | Fat: 13 g | Fibre: 2 g | Sodium: 190 mg

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: Why is my loaf dense? A: Overmixing the batter is the most common cause; fold the ingredients together just until no dry flour remains.
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