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Coconut Corn Bread (Dominican Republic)


  • 1/2 cup diced mixed candied fruit
  • 2 tablespoons dark rum
  • 1/3 cup granulated sugar
  • 1/3 cup butter or margarine, softened
  • 2 eggs
  • 1 cup coconut cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup shredded fresh coconut


  1. Heat oven to 375 degrees F.
  2. Mix candied fruit and rum in small bowl; reserve.
  3. Beat sugar and butter in large bowl; add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-inch loaf pan.
  4. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes.
  5. Cool for 20 minutes; remove from pan. Cool completely before slicing.

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