Coconut Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Sweet Hands: Island Cooking from Trinidad and Tobago

By Ramin Ganeshram

Published 2018

  • About

This bread is commonly eaten for breakfast or as a snack with tea. It can be compared to banana or carrot bread in its consistency and sweetness because it is a “quick bread,” but in Trinidad it is an everyday bread and not a special treat.


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup


  1. Preheat the oven to 350°F, and grease and flour two 9 × 5-inch loaf pans.
  2. Sift together the flour, baking powder, sugar, and salt, and stir in the coconut and raisins, if using.
  3. In a separate bowl, combine the butter, egg, evaporated milk, cocon