Jamaican Coconut Bread
Photography: Charles E. Walton IV; 
This bread is very moist and dense, almost like pudding. Serve it warm or toasted, topped with vanilla ice cream or a dollop of crème fraîche. For added flavor, soak raisins in rum overnight. Prep: 10 minutes, Bake: 35 minutes.
| Servings:Makes 12 slices | Prep Time:n/a | Cook Time:n/a |
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins
- 1/2 cup brown sugar
- 1 1/4 cups grated coconut
- 1 cup water
- 1 large egg
- 4 ounces butter, melted
directions
1. Preheat oven to 350°.
2. Combine first 7 ingredients in a large bowl. Process coconut and water in a food processor or blender until finely grated; add egg, and process. Stir coconut mixture and butter into flour mixture just until moistened. Pour into a lightly greased 9- x 5-inch loafpan lined with parchment paper. Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove bread from pan. Cool completely on wire rack.
