Coconut Sweet Bread Trinidad
Indulge in the rich, tropical flavors of Trinidad with this Coconut Sweet Bread recipe! A beloved Caribbean classic, this moist and buttery quick bread is bursting with the warmth of grated fresh coconut, sweet raisins, candied fruit, and the subtle spice of cinnamon and nutmeg. Perfectly balanced with a tender crumb, it’s sweetened just enough to complement its natural fruitiness. Whether enjoyed fresh from the oven, paired with a cup of tea, or as a decadent breakfast or snack, this coconut bread is easy to make with simple pantry ingredients. With its golden crust and delightful aroma, it’s a taste of the islands that will transport you to a sunny paradise with every slice.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Granulated sugar
- 4 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 cups Grated fresh coconut or desiccated coconut
- 1 cup Raisins
- 0.5 cups Mixed candied fruit
- 0.25 cups Cherries (halved, optional)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 cups Unsalted butter (melted)
- 1 cup Evaporated milk
- 0.5 cups Water
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two loaf pans or line them with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Mix well to ensure the dry ingredients are evenly distributed.
Add the grated coconut, raisins, mixed candied fruit, and cherries (if using) to the bowl. Stir to coat the fruits with the dry mixture.
In a separate bowl, whisk together the melted butter, evaporated milk, water, eggs, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon. Ensure all the ingredients are just combined, but avoid overmixing to maintain a tender texture.
Divide the batter evenly between the two prepared loaf pans, using a spatula to level the tops.
Place the pans in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
Slice and serve your Coconut Sweet Bread as a stand-alone treat or with tea.
Nutrition Facts
Calories |
5876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 979.1 g | 356% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 534.6 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1078 mg | 83% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
