Coconut Bread Guyana Caribbean
Transport your taste buds to the Caribbean with this irresistibly fragrant Guyanese Coconut Bread, a beloved classic brimming with tropical flavor. Made with freshly grated coconut, warm spices like cinnamon and nutmeg, and a hint of vanilla, this moist and tender loaf is a delightful fusion of sweet and aromatic. Perfectly golden and lightly crisp on the outside, it features bursts of natural sweetness from optional raisins, making it an ideal treat for any time of day. Whether enjoyed warm with a spread of butter, paired with a comforting cup of tea, or as a satisfying dessert, this coconut bread is a true celebration of Guyanese and Caribbean heritage. Simple to make yet utterly indulgent, it’s a fantastic way to introduce the unique, sun-kissed flavors of the Caribbean to your kitchen.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Butter (softened)
- 1.5 cups Granulated sugar
- 3 Large eggs
- 1 cup Evaporated milk
- 1 teaspoon Vanilla extract
- 2 cups Grated fresh coconut
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or two smaller loaf pans.
In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat the eggs into the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next.
Mix the vanilla extract into the evaporated milk and slowly add it to the wet mixture, alternating with the dry ingredients from the flour mixture. Begin and end with the dry ingredients.
Fold in the grated coconut and raisins (if using) gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan(s), smoothing the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the coconut bread as is or with a spread of butter. Enjoy a slice with a cup of tea or coffee!
Nutrition Facts
Calories |
6141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.6 g | 356% | |
| Saturated Fat | 209.0 g | 1045% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 848.8 g | 309% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 411.2 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 1055 mg | 81% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 3956 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
