Are you ready to transport your taste buds to the sunny shores of Jamaica? This Jamaican Coconut Bread recipe is the perfect way to do just that. It's incredibly moist, bursting with the sweet flavor of coconut, and surprisingly easy to make. Whether you're a seasoned baker or just starting out, this recipe will become a new favorite in your kitchen. This recipe is perfect for a quick breakfast, a delightful afternoon snack, or even a simple yet impressive dessert. Get ready for a taste of paradise!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your bread releases easily and prevents sticking.
Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures even distribution of leavening agents for a perfectly risen loaf.
Cream Together Wet Ingredients:
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can use a hand mixer or a stand mixer for this step; it significantly reduces effort.
Add Wet to Dry:
- Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Incorporate Coconut and Buttermilk:
- Gently fold in the shredded coconut and buttermilk. Again, avoid overmixing to maintain a tender crumb.
Bake to Perfection:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes as ovens can vary.
Cool and Enjoy:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Tips for the Best Jamaican Coconut Bread:
- Room Temperature Ingredients: Using softened butter and room temperature eggs helps create a smoother batter and ensures even baking.
- Don't Overmix: Overmixing the batter can lead to a tough bread. Mix until just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, your bread is ready.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations:
- Add Nuts: Chopped pecans or walnuts would be a delicious addition.
- Spice it Up: A pinch of cinnamon or nutmeg adds warmth and complexity.
- Citrus Zest: A little lemon or orange zest brightens the flavor.
- Glaze it: Drizzle a simple glaze made with powdered sugar and milk or coconut milk over the cooled bread.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: Approximately 12-15g
- Carbohydrates: Approximately 35-40g
- Protein: Approximately 4-5g
This delicious Jamaican Coconut Bread recipe is a simple and rewarding baking project. It's perfect for sharing with family and friends, or simply enjoying a slice with a cup of tea or coffee. Enjoy the taste of the islands!