Kirly Sues Kitchen

Vegan Coconut Bread

Coconut bread


12oz /375 g vegan margarine
2 tsp vanilla extract (can also use vanilla essence)
8 oz/250g brown sugar
6 tbspcornstarch or cornflour
4 oz/120ml water or coconut water
8oz/225 g grated coconut
1 lb /450 g flour
Dash cinnamon, mixed spice, nutmeg
2 tsp baking powder
3 oz/100 g raisins (optional)
3 oz /100 g glacé cherries (optional)
Garnish: Light brown sugar, grated coconut and cherries

Preparation Method

Preheat oven to 325F, 160C or gas mark 3.
Grease two small loaf tins. Line the tins with greaseproof paper.
Place all the ingredients in a food processor in the order they are listed sifting in the flour and reserving 4 tablespoons of grated coconut. Process for 20 seconds.
Add the raisins if you are including these and process for a further 5 seconds.
Place the mixture in the two loaf tins in equal amounts.
Make a ditch down the centre of the bread and fill with most of the reserved coconut, covering it with the mixture so that it is in the middle of the finished breads. This can be spiced up with a pinch of cinnamon and nutmeg and a little sugar to taste.
Sprinkle the top with sugar, the rest of the reserved grated coconut and cherries, if using.
Bake in the centre of the oven for about an hour or until an inserted skewer comes out clean.
Lift onto racks and cool.

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