West Indian Coconut Bread
Experience the tropical warmth of *West Indian Coconut Bread*, a rich and aromatic quick bread that’s bursting with Caribbean flair. Infused with freshly grated coconut, warm spices like cinnamon and nutmeg, and a hint of vanilla, this delightful loaf combines comforting textures with bold, exotic flavors. Perfectly tender and slightly sweet, each slice is a celebration of island traditions. Optional soaked raisins lend an extra layer of sweetness, while the butter-rich base ensures every bite is moist and indulgent. Simple to prepare and ideal for breakfasts, snacks, or anytime treats, this coconut bread pairs beautifully with a cup of tea or coffee. Whether served warm or at room temperature, it’s a must-try recipe for anyone craving a taste of the tropics!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups Freshly grated coconut (or desiccated coconut)
- 1 cup Whole milk
- 0.5 cups Raisins (optional, soaked in warm water for 10 minutes and drained)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk the dry ingredients together thoroughly and set aside.
Using a hand mixer or stand mixer, cream the softened butter and granulated sugar together in a separate large bowl until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Using a spatula, fold in the grated coconut and raisins (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure it's even.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your West Indian Coconut Bread warm or at room temperature, with a cup of tea or coffee for the perfect accompaniment!
Nutrition Facts
Calories |
4442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 155.0 g | 775% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 609.8 g | 222% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 289.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 498 mg | 38% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2504 mg | 53% | |
*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.
