Coconut Bread

Bread variations are great as they make lunch boxes and meal packs interesting.

You can use any basic bread recipe and add ingredients to make different breads. This one with coconut is easy to make and tasty


  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2-2/3 cups shredded coconut or 2 cups freshly grated coconut
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla or coconut extract
  • 1/2 cup melted and cooled butter


Preheat oven to 350 degrees F. Grease and flour two 8 x 4 inch loaf pans or an 10-inch tube pan. Combine flour, baking powder and salt with wire whisk. Stir in coconut and sugar. Make a well in the center. In another bowl combine last set of ingredients. Pour into well. Mix until just combined. Bake in pan(s) for 50 minutes or until cooked

Jamaican Coconut Bread

– 3 cups flour
– 3/4 cup sugar
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1 1/3 cups shredded coconut
– 1 1/2 cups milk
– 1 egg
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract

Preheat oven to 180 C degrees. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl. In separate bowl, beat milk, egg, oil and vanilla extract together until well blended. Add liquid ingredients to dry ones and stir to blend. Do not over-mix. Pour batter into a 9x5x3 inch loaf pan. Bake for about 1 hour until a cake tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely. Make 10 to 12 servings.


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