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This recipe was given to me by my Barbadian friend, Mary Johnson. It is the best I have ever tasted and, even if you have never attempted baking before, this one is so easy and tastes so good you'll do it every week. Trust me... Yield: 8 servings







Coconut Bread


recipes photo


4 lb self-raising flour
26 oz granulated sugar
1 lb grated coconut or 1 lb dessicated
1 lb melted margarine
4 large eggs
3 tbs mixed essence or 1 tsp each vanilla and almond essence
4 oz raisins
8 oz glace cherries
3 oz sliced almonds (optional)


In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the raisins, cherries and almonds. Pour in the melted margarine and continue to mix. I find it easier to do this with my hands. Beat the eggs lightly and add 2 tbs essence. Pour into the bowl and blend well. Divide the dough into four equal parts and knead each piece very lightly for 1 minute. Do not overdo this step because it will cause the bread to become too stiff. Grease and flour four 2 lb loaf tins and shape each piece to fit the tin before placing it in. Now mix together the remaining lb of grated coconut, 2 oz sugar and 1 tablespoon essence. Make a gutter-like opening about 1 inches wide and 1 inch deep in the dough for the entire length of the pan. Divide this mixture into four equal parts and sprinkle it into each gutter. Pull the dough together to close it. Pat it to make sure the coconut is sealed inside the pocket. With a knife, make three diagonal cuts in the top of each loaf and bake in a preheated 300 F oven for 1 hour, or until an inserted skewer comes out clean. (Another way to check whether it is ready is to press the loaf lightly with your fingertips: when done it will spring back into its original shape.)

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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.