Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > The Caribbean Islands
  New Posts New Posts RSS Feed - Violet Hurdle's Coconut Bread (Barbados)
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Violet Hurdle's Coconut Bread (Barbados)

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9301
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Violet Hurdle's Coconut Bread (Barbados)
    Posted: 28 January 2013 at 15:34

Violet Hurdle's Coconut Bread

This recipe was chronicled in Time/Life's Foods of the World - The Cooking of the Caribbean Islands (1970) and comes from Barbados:

To make 3 small loaves:

1 tablespoon butter, softened, plus 4 tablespoons melted butter
3 tablespoons plus 5 cups flour
2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 large, fresh coconut, opened, peeled and finely grated (*see note below)
2 cups milk

Preheat the oven to 350 degrees. With a pastry brush, spread 1 tablespoon of softened butter evenly over the bottom and sides of three 3.5-by-7-inch loaf pans. Sprinkle 1 tablespoon of the flour into each pan and tip the pans from side to side to spread it evenly. Then invert the pans and rap the bottoms sharply to remove any excess flour. Set aside.

Sift the remaining 5 cups of flour, the sugar, baking powder, cinnamon, cloves and salt into a deep bowl. Add the grated coconut and, with your hands or a large spoon, mix all the ingredients together well. Pour in the milk, one-half cup at a time, and blend thoroughly after each addition. Then stir in the 4 tablespoons of melted butter.

Ladle the coconut batter into the prepared pans, filling each of them no more than two-thirds full. Bake the bread in the middle of the oven for 1 hour, or until it begins to pull away from the sides of the pans and the tops is golden brown and crusty.

Remove the bread from the oven and let it cool in the pans for about 5 minutes, then turn the loaves out onto wire cake racks. Serve the coconut bread either warm or cool.

*NOTE: Four cups of packaged or frozen flaked or grated coconut may be substituted for the freshly-grated coconut. If the prepared coconut is pre-sweetened (most brands are), reduce the amount of sugar in the recipe from 2 cups to 1.5 cups. If you want to reduce the size of the packaged flakes to make the brad less crunchy, pulverise the coconut the jar of an electric blender by blending it at high speed for a few seconds.

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.