Sweet Coconut Bread recipe

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Ingredients

3 ½ cups brown sugar
2 (8 ounce) packages grated coconut
1 cup all-purpose flour
¾ cup seedless raisins
4 ounces candied mixed fruit peel
4 ounces fresh cherries, pitted and cut into small pieces
¼ cup baking powder
1 tablespoon mixed essence
½ teaspoon ground nutmeg
1 cup margarine
½ cup shortening
½ cup milk
½ teaspoon salt
1 tablespoon water, or more if needed
5 teaspoons white sugar, or more to taste

Nutrition Info

224.6 calories
carbohydrate: 33.5 g
cholesterol: 0.2 mg
fat: 10.4 g
fiber: 1.5 g
protein: 1 g
saturatedFat: 4.5 g
servingSize: -
sodium: 267.2 mg
sugar: 25.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.

  2. Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.

  3. Combine margarine and shortening in a microwave-safe bowl, heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.

  4. Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.

  5. Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.

Recipe Yield

5 loaves

Recipe Note

A Bahamas recipe.

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