Coconut Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

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 sugar
  • 1 teaspoon coarse salt
  • 2 cups finely grated fresh or frozen unsweetened coconut
  • cup raisins (optional)
  • 1 cup (2 sticks) butter, melted and cooled
  • 1 large egg, lightly beaten
  • ½ cup evaporated milk
  • ½ cup coconut water
  • 1 teaspoon mixed essence or vanilla extract
  • ½ teaspoon coconut extract
  • Sugar for dusting


  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, coconut water, mixed essence, and coconut extract. Add the liquid ingredients to the flour mixture, mixing gently but thoroughly so all the ingredients are well combined.
  4. Pour the batter into the prepared pans, filling two-thirds full. Sprinkle the top of each loaf with sugar and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Serve with tea.

Variation: Coconut Chocolate Chip Bread

Sometimes I like to make this bread more “dessert-like” by adding about ½ cup of chopped dark chocolate (E. Guittard’s Chucuri is a good choice because it is made from Trinidadian Trinitario beans).