Living in the tropics and adapting my cooking skills to the local produce and recipes has been an adventure all its own. They don't drink cow's milk down here in the Caribbean. So many things are made with coconut milk and are considerably less sweet than we Americans are used to. Which in my mind, is a good thing. We first had a taste of coconut bread in Dominica, but it was not what you would typically imagine. Their version was more reminiscent of a dense scone with dried, unsweetened coconut. Using that as my inspiration, I made this coconut quick bread. Not too sweet, a little bit dense and wonderfully moist.
2 cups all-purpose flour
1 1/2 cups shredded fresh coconut (or purchased unsweetened coconut)
1/2 cup macadamia nuts or walnuts (optional)
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 eggs, beaten
1/2 cup coconut milk, fresh or canned, unsweetened
1/2 cup melted butter
Preheat oven to 350F.
In a large bowl, combine the flour, coconut, nuts, sugar, baking powder, salt, allspice, nutmeg, and cloves. In a separate bowl, whisk together the eggs, coconut milk, and butter. Fold the liquid ingredients into the dry ingredients. Blend the mixture thoroughly.
Pour mixture into a lightly greased 9-inch by 5-inch loaf pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Place the bread on a rack and allow to cool slightly.