Coconut bread is native to the northern part of Guatemala: Izabal. This is a recipe that uses both coconut milk and shredded coconut. 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 all-purpose flour
¾ cup sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon nutmeg
1 ⅓ cups shredded coconut
1 ½ cups coconut milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
- Preheat oven to 350°F
- 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. 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, pour 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.
- Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely.
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