Coconut Bread (Guyana -- Caribbean) – a delicious recipe with fruit, all-purpose, baking powder, salt, granulated sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
2
In a small bowl, add dried fruit & 1/4 cup of the 4 cups of flour, then strain flour into a large bowl, leaving the dried fruit coated with a bit of flour. Set the dried fruit aside.
3
In that same large bowl, add the rest of the flour then whisk together the flour, baking powder & salt, before adding the sugar, beaten egg, milk, melted margarine, vanilla extract & coconut milk, whisking to combine well.
4
Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
5
Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
6
Bake for 50-55 minutes or until golden brown.
665
kcal
Calories
6
g
Fat
131
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 ounces dried fruit (or raisins), 4 cups all-purpose flour, 3 teaspoons baking powder, 1/2 tablespoon salt, and more.
Yes, Coconut Bread (Guyana -- Caribbean) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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