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Barbados Coconut Bread/Sweet Bread Recipe

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This recipe for Barbados Coconut Bread/Sweet Bread, by , is from The International Sunday School Class Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gina Blackett
Added: Monday, July 28, 2008


4 cups flour
1/4 lb shortening
3/4 cup milk & coconut milk or evaporated milk,
1 cup sugar
1 egg
2 cups grated coconut
1 teasp vanilla
4 teasp baking powder
6 oz raisins,
1/2 teasp salt
cinnamon and nutmeg

Sift dry ingredients.
Add sugar, then add beaten egg and milk, melted shortening & vanilla.
Stir in grated coconut & raisins, cinnamon and
Blend ingredients well. Knead slightly
on floured board.
Shape loaves & put in greased
loaf pan filling only 2/3 of each pan.

Optional: use a knife to make a slit down the middle of bread,
sprinkle coconut down the middle and fold back dough over coconut.

Brush top of bread with sugar water.

Bake at 325 for about 1 hour

Number Of Servings:
Number Of Servings:
10 sometimes less
Preparation Time:
Preparation Time:
1.5 hrs
Personal Notes:
Personal Notes:
If you like a lot of raisins put more
If you like a lot of coconut put more
If you like a lot of nutmeg,cinnamon put more
My motto "put more"




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