Breads
Bajan Coconut Bread
Ingredients
- - 350 g (2 3/4 cups) plain flour
- - 2 tsp baking powder
- - 1/2 tsp salt
- - 1/2 tsp ground cinnamon
- - 1/4 tsp grated nutmeg
- - 200 g (1 cup) granulated sugar
- - 200 g (2 cups) grated fresh or desiccated coconut
- - 2 eggs
- - 200 ml (3/4 cup plus 1 tbsp) whole milk
- - 80 ml (1/3 cup) vegetable oil
- - 1 tsp vanilla extract
- - 1 tbsp butter, for greasing
Method
- Preheat the oven to 180°C (350°F) and grease the loaf tin with butter.
- Sift the flour, baking powder, salt, cinnamon and nutmeg into a large bowl, then stir in the sugar and coconut.
- In a separate bowl, whisk together the eggs, milk, oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: A sweet, dense quick bread studded with grated coconut, coconut bread is a teatime and breakfast favourite across Barbados, often baked in large loaves and sliced thick for sharing.
Cultural Background: A sweet, dense quick bread studded with grated coconut, coconut bread is a teatime and breakfast favourite across Barbados, often baked in large loaves and sliced thick for sharing. It draws on the same coconut abundance that shapes many Bajan desserts, turned here into a moist, everyday loaf rather than a filled pastry.
Tips: Avoid overmixing the batter — a few streaks of flour are fine and help keep the loaf tender. Cover the loaf loosely with foil after 35 minutes if the top is browning too quickly.
Variations: Add a handful of raisins or chopped cherries for extra sweetness and texture. Replace half the milk with coconut milk for an even richer coconut flavour.
Storage: Store wrapped in an airtight container at room temperature for up to 4 days.
Reheating: Best served at room temperature; toast individual slices lightly if preferred warm.
Nutrition: Approx. 270 kcal, 4 g protein, 34 g carbohydrates, 13 g fat per slice.
FAQs:
Q: Can I use desiccated coconut instead of fresh?
A: Yes — it works well and is the more common choice in modern Bajan kitchens.
Q: Why is my loaf sinking in the middle?
A: This usually means it was slightly underbaked or the oven door was opened too early.