Name: Coconut Bread
Cuisine: Trinidad & Tobago
Ingredients: 1 teaspoon salt; 1 egg, well beaten; ½ lb. finely grated fresh coconut; ¾ lb. plain flour; 4 oz. unsalted butter, melted and cooled; 1 teaspoon vanilla; ½ lb. sugar; 1 tablespoon baking powder; Sugar; ⅜ pint evaporated milk

Ingredients

¾ lb. plain flour
1 tablespoon baking powder
1 teaspoon<

Americas
Trinidad & Tobago
Bread
Caribbean
Vegetarian

Method

Sift the flour, baking powder, and salt together. Mix in the sugar and coconut. Add the egg, milk, vanilla and butter, mixing lightly but thoroughly. Divide the mixture between 2 greased 9-by-5-inch loaf tins. Fill each about ⅔ full. Sprinkle with sugar and bake in a 350°F (gas 4) oven for about

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of