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Jamaican Coconut Bread

Charles E. Walton IV
Yield Makes 12 slices
This bread is very moist and dense, almost like pudding. Serve it warm or toasted, topped with vanilla ice cream or a dollop of crème fraîche. For added flavor, soak raisins in rum overnight. Prep: 10 minutes, Bake: 35 minutes.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup raisins
  • 1/2 cup brown sugar
  • 1 1/4 cups grated coconut
  • 1 cup water
  • 1 large egg
  • 4 ounces butter, melted

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 7 ingredients in a large bowl. Process coconut and water in a food processor or blender until finely grated; add egg, and process. Stir coconut mixture and butter into flour mixture just until moistened. Pour into a lightly greased 9- x 5-inch loafpan lined with parchment paper. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove bread from pan. Cool completely on wire rack.