Jamaican Coconut Bread

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.

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

Preheat oven to 350°. 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 loaf pan 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. Yield: Makes 12 slices

Charlotte R. Brady

Cottage Living