Coconut Bread from Trinidad Recipe

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This recipe for Coconut Bread from Trinidad is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Breads

Ingredients:	Ingredients: 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 cup sugar 2 cups finely grated coconut - fresh preferably 1 large egg, well beaten 1 cup evaporated milk 1 teaspoon vanilla 1/2 cup (1 stick) unsalted butter, melted and cooled

Directions:	Directions: Preheat oven to 350º. Sift together flour, baking powder, salt and sugar. Stir in coconut. Combine egg, milk, vanilla and butter in a separate bowl. Make a well in the dry ingredients. Pour wet ingredients into the well. Stir lightly but thoroughly and pour into 2 greased 8- or 9-inch loaf pans, filling each pan about 2/3 full. Sprinkle tops with additional sugar and bake for about 55 minutes or until they test done.

Personal Notes:	Personal Notes: My oldest son Andrew did a class presentation on Trinidad and Tobago when he was in 6th grade. He found this recipe and used it as his "visual" aid. It's a bit crumbly, but very tasty!

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Coconut Bread from Trinidad Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: