Coconut Bread (Guyana -- Caribbean)

READY IN: 1hr 5mins
Recipe by Sydney Mike

This recipe comes from the internet website [NOTE: On 29 June 2009 I edited the ingredients, changing the pounds & ounces of flour & sugar to cups.]

Top Review by Lalaloula

AWESOME!!!! This recipe is sooooooo delish! The coconut, raisins and vanilla go great together and make for a very, very enjoyable treat! The texture of this bread is light, spongy, fluffy with specks of chewy coconut and fruity raisins. Every bite is delightful!
I made half the recipe baking it in two oven-proof teracotta dishes, which worked out nicely.
Since I didnt want to throw away half an egg, I used the full egg for half the recipe compensating this by reducing the oil by 2 tbs or so. It worked out perfectly.
Syd, this bread even was approved by my mum, who normally does not like what I bake. So THANK YOU SO MUCH for sharing this true winner with us!
Made and reviewed for Newest Zaar Tag Game December 2010.

Ingredients Nutrition


  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.

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