Coconut bread is native to the northern part of Guatemala: Izabal. Located in the Atlantic coast, Izabal with its Caribbean flair and Garifuna culture offer many types of dishes with African-Caribbean background. Ingredients such as coconut, plantains, bananas and seafood are staples of this region.
Yield: 12 servings
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 coconut milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees
2.Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl.
3.In separate bowl, beat milk, egg, oil and vanilla extract together until well blended.
4.Add liquid ingredients to dry ones and stir to blend. Do not over-mix. You will find you have to mix it with your hands because the batter will be very thick. Once all the dry ingredients have been incorporated, pur the batter into a 9x5x3 inch loaf pan. Bake for 1 hour until a cake tester inserted into the center of the cake comes out clean.
5.Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely.
© 2010 – 2013, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.