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Charles E. Walton IV Photo by: Charles E. Walton IV

Jamaican Coconut Bread

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.

MyRecipes JULY 2010

  • Yield: Makes 12 slices

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

Preparation

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.

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Jamaican Coconut Bread recipe

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