Coconut Bread


  • 12 oz. 375 g vegan margarine
  • 2 tsp. vanilla extract
  • 8 oz. or 250 g brown sugar
  • 6 Tbsp. corn flour or cornstarch
  • 4 oz. or 120 ml coconut water
  • 8 oz. or 225 g grated coconut
  • 1 lb. or 450 g flour
  • dash of cinnamon, mixed spice, nutmeg
  • 2 tsp. baking powder
  • 3 oz. or 100 g raisins, opt.
  • light brown sugar
  • cinnamon
  • coconut
  • cherries


  1. In a food processer, combine sugar, vanilla, margarine, coconut, cornstarch, coconut water, baking powder, flour, cinnamon, spice and nutmeg.
  2. Process until smooth. Add raisins and process just until raisins are mixed in.
  3. Place in oil-sprayed loaf pan. Make a well in the center and fill with coconut. Sprinkle on brown sugar and cinnamon.
  4. Bake at 325 degrees for 30 – 40 minutes, or until a toothpick comes out clean. Garnish with coconut and cherries.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.