West Indian Coconut Bread

Name: West Indian Coconut Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10-12 serving(s)
Ingredients: 7 ounces shredded coconut; 4 cups flour; 2 cups sugar (I would probably reduce it due to the Coco Lopez); 1 teaspoon cinnamon; 1 teaspoon nutmeg; 2 teaspoons vanilla; 2 teaspoons baking powder; 1 cup milk; 1/2 cup Coco Lopez; 4 tablespoons sour cream; 1 teaspoon salt; 4 eggs, beaten

Submitted by DailyInspiration

"Would make a good holiday treat where most of it is eaten by your guests and not you! I love the idea of Coco Lopez along with the shredded coconut."

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photo by Baby Kato

Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 10-12

ingredients

7 ounces shredded coconut
4 cups flour
2 cups sugar (I would probably reduce it due to the Coco Lopez)
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
2 teaspoons baking powder
1 cup milk
¹⁄₂ cup Coco Lopez
4 tablespoons sour cream
1 teaspoon salt
4 eggs, beaten

directions

Mix all ingredients -- mixture will be thick. Separate into two 5x9 inch loaf pans and cook at 350 degrees for one hour or until done. Serve warm.

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Reviews

This bread was awful. West Indians ALWAYS use freshly grated coconut. Not shredded, not dessicated, etc. Less sugar and what in heavens name is coco lopez?

Pat O.
I really enjoyed this wonderful coconut bread. It was perfect; flavorful, moist, tender and delicious. It was quick and easy to make with terrific results. Thanks for sharing Nancy.

Baby Kato