Ingredients for Coconut Bread Guyana Caribbean
- 1 cup mixed dried fruit (raisins, currants, etc.)
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Granulated Sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup melted margarine
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- Coconut
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How to Make Coconut Bread Guyana Caribbean
- Preheat oven to 350°F (175°C) and grease two 9-inch loaf pans.
- In a small bowl, combine 1 cup dried fruit and 1/4 cup of the 4 cups all-purpose flour. Gently toss to coat the fruit with flour. Set aside the floured fruit.
- In a large bowl, whisk together the remaining 3 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add 1 1/2 cups granulated sugar, 2 large eggs (beaten), 1 cup milk, 1/2 cup melted margarine, 1 teaspoon vanilla extract, and 1 cup coconut milk to the flour mixture. Whisk until well combined.
- Gently stir in the floured dried fruit and 1 cup shredded coconut.
- If the dough is too sticky, lightly flour a clean surface and knead briefly until manageable.
- Divide the dough in half. Shape each half into a loaf and place into the prepared loaf pans.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean and the bread is golden brown.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
11g
Carbs
9g
