Coconut Bread from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram
This bread is commonly eaten for breakfast or as a snack with tea. It can be compared to banana or carrot bread in its consistency and sweetness because it is a “quick bread,” but in Trinidad it...
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Ingredients
- 1 cup sugar
- 1 teaspoon coarse salt
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup (2 sticks) butter, melted and cooled
- 1 large egg, lightly beaten
- 2 cups finely grated fresh or frozen unsweetened coconut
- ⅓ cup raisins (optional)
- 1 teaspoon mixed essence or vanilla extract
- ½ cup coconut water
- ½ cup evaporated milk
- Sugar for dusting
- ½ teaspoon coconut extract
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