Breads
Bahamian Coconut Bread
Ingredients
- - 3 cups (375 g) all-purpose flour
- - 1 tbsp baking powder
- - 1/2 tsp salt
- - 1 tsp ground nutmeg
- - 1 cup (200 g) sugar
- - 1.5 cups (135 g) shredded coconut, sweetened or unsweetened
- - 2 large eggs
- - 1 cup (240 ml) milk
- - 1/2 cup (115 g) butter, melted
- - 1 tsp vanilla extract
Method
- Preheat oven to 175°C (350°F). Grease a loaf pan.
- Whisk flour, baking powder, salt, nutmeg, sugar and shredded coconut together.
- In a separate bowl, whisk eggs, milk, melted butter and vanilla.
- Pour wet ingredients into dry ingredients and stir just until combined; do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake 50-60 minutes, until a skewer inserted in the centre comes out clean and the top is golden brown.
- Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: A lightly sweet, tender quick bread flecked with shredded coconut, this loaf is a breakfast and teatime staple, often eaten warm with butter or alongside a mug of Bahamian bush tea.
Cultural Background: A lightly sweet, tender quick bread flecked with shredded coconut, this loaf is a breakfast and teatime staple, often eaten warm with butter or alongside a mug of Bahamian bush tea.
Tips: Overmixing the batter develops gluten and makes the loaf tough — stir only until the flour disappears.
Variations: Add a handful of raisins or a splash of coconut extract for extra coconut flavour.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store wrapped at room temperature up to 3 days, or refrigerate up to a week.
Reheating: Warm slices briefly in a toaster oven or microwave for 10-15 seconds.
Nutrition: Approx. 290 kcal, 5 g protein, 40 g carbohydrate, 13 g fat per serving (1 slice).
FAQs:
Q: Can I use fresh grated coconut instead of dried? A: Yes, fresh coconut works well and adds moisture; you may need to bake a few minutes longer. Q: Why is my loaf dense? A: Overmixing or too much flour are the most common causes — measure flour by spooning into the cup and levelling off.
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