Coconut Bread Guyana Caribbean Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
• Pour batter into the greased loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 20 minutes in the preheated oven, or until golden brown.

Steps:

• Preheat oven to 350 degrees F & grease two 9-inch loaf pans.
• 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.
• 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.
• Stir in the grated coconut & dried fruit, blending well. If necessary, knead briefly on a floured surface.
• Cut dough in half & shape each half into loaves, & placing them in the prepared loaf pans.
• Bake for 50-55 minutes or until golden brown.

Steps:

• Preheat oven to 350°F.
• Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
• Mash in the pineapple juice, banana and egg.
• Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
• Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!