Kittitian Coconut Bread

Name: Kittitian Coconut Bread
Yield: 9
Cuisine: Saint Kitts and Nevis
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

The Quirky Foodster Team

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Servings

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 bowl.
In a separate bowl, beat the sugar, eggs, oil, coconut milk and vanilla until combined.
Fold the wet ingredients into the dry ingredients, then stir in the shredded coconut until just combined.
Pour the batter into the prepared loaf tin, smoothing the top.
Bake for 50-55 minutes until a skewer inserted in the centre comes out clean.
Cool in the tin for 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 Kitts and Nevis, baked into a soft loaf enjoyed with butter at breakfast or alongside afternoon tea, and often made in large batches for holidays.

Tips: Do not overmix the batter once the flour is added, or the loaf will turn dense. Toast a little of the coconut before adding for a deeper flavour.

Variations: Add a handful of raisins or chopped nuts to the batter; drizzle with a light sugar glaze once cooled for a sweeter finish.

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

Reheating: Best enjoyed fresh; if desired, warm slices briefly in a low oven or toaster.

FAQs:

Q: Can I use fresh coconut instead of shredded?

A: Yes, freshly grated coconut works well and gives an even more authentic texture.

Q: Why is my loaf sinking in the middle?

A: This usually means it was underbaked or the oven door was opened too early — test with a skewer before removing.