Throughout the Caribbean where coconut trees abound, each island has its own unique variations of coconut bread. This simple and sweet version with shredded coconut and cinnamon comes from St. Kitts and Nevis.

INGREDIENTS

• 2 large eggs
• 1 1/4 cup milk
• 1 tsp. vanilla extract
• 2 1/2 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1 cup sugar
• 3/4 cup shredded coconut
• 1/3 cup unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 350°F. Grease and line an 8″ x 4″ loaf pan with parchment paper.
2. Lightly whisk the eggs, milk and vanilla in a bowl.
3. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined.
4. Make a well in the center of the dry ingredients and gradually stir in the egg mixture until just combined.
5. Add melted butter and stir until mixture is just smooth (do not over-mix).
6. Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out clean.
7. Set aside in the pan for 5 minutes to cool, then turn out onto a wire rack to cool completely.
8. Serve in thick slices.

Adapted from Nevis Blog

Pineapple upside down cake is popular throughout the Caribbean and especially during the holidays. In this Haitian-style recipe, pineapples, cherries, and prunes become caramelized in brown sugar at the bottom of the pan while the cake bakes to golden perfection. The juices from the fruits seep into the cake and the result is super moist and delicious. 

(Serves 10-12)

• Nonstick cooking spray or butter to grease pan
• 1 cup unsalted butter (2 sticks)
• 1 cup sugar
• 2 cups flour, sifted
• 2 tsp. baking powder
• 3 eggs (room temperature)
• ¾ cup pineapple juice
• 1 tsp. vanilla extract
• ¾ to 1 cup brown sugar
• 20 oz. can sliced pineapple, or fresh pineapple sliced into rings
• 1 tbsp. dark rum
• Maraschino Cherries
• Dried Prunes (optional)

1. Preheat the oven to 350 degrees F. Grease and flour a 10″ round cake pan.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla, rum and pineapple juice.
3. In a separate bowl sift together the flour and baking powder. Gradually add this to the butter mixture while stirring to incorporate.
4. Add the brown sugar to the prepared pan. Arrange the pineapple slices, prunes and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use. Pour batter into pan and spread evenly.
5. Bake in the oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
6. Turn cake out onto a platter and serve at room temperature.

Adapted from Caribbean Green Living