Dominica Coconut Sweet Bread
A fragrant island loaf studded with coconut and scented with warm spices. It bakes up tender and lightly sweet, making it equally good with tea, coffee, or as a simple dessert.
Prep
20m
Cook
50m
Serves
8
Regional versions
Compare how this dish changes by country.
- Barbados
- Dominica
- São Tomé & Príncipe
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 320gAll-Purpose Flour
- 10gBaking Powder
- 120gBrown Sugar
- 120gDesiccated Coconut
- 240mlCoconut Milk
- 2pcsEgg (beaten)
- 80gUnsalted Butter (melted)
- 5mlVanilla Extract
- 2gCinnamon Powder
- 1gNutmeg Powder
- 2gGinger Powder
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F) and grease a loaf pan.
- 02
In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon powder, nutmeg powder, ginger powder, and salt.
- 03
In a second bowl, mix the brown sugar, beaten eggs, coconut milk, melted unsalted butter, and vanilla extract until smooth.
- 04
Pour the wet mixture into the dry mixture and stir just until no dry flour remains.
- 05
Fold in the desiccated coconut.
- 06
Spread the batter into the loaf pan and bake until the loaf is browned and a skewer inserted in the center comes out clean.
- 07
Let the bread cool until easy to slice, then serve.
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