Description
This Festive Trinidad Coconut Sweet Bread is a Caribbean classic, packed with rich coconut flavor, warm spices, and sweet dried fruit. It’s slightly dense yet moist, with a delightful chew and just the right amount of sweetness. Perfect for the holidays or any time you want a taste of the islands, this easy, no-yeast bread is great with butter, toasted, or even paired with cheese. The aroma alone will have everyone gathered in the kitchen!
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients
- 1 cup freshly grated coconut (or unsweetened shredded coconut)
- ½ cup unsalted butter, softened
- 1 cup evaporated milk (or coconut milk for extra richness)
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- ½ cup raisins or currants
- ¼ cup mixed peel (optional)
- ¼ cup chopped cherries (optional)
For Topping (Optional)
- 2 tablespoons sugar mixed with 1 tablespoon water (for glaze)
- ¼ cup shredded coconut for sprinkling
Instructions
- Preheat & Prepare – Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
- Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add Coconut & Fruit – Stir in the grated coconut, raisins, and mixed peel, ensuring they’re evenly coated with the dry ingredients.
- Cream Butter & Mix Wet Ingredients – In another bowl, beat the butter until fluffy, then mix in the egg, vanilla, and evaporated milk.
- Combine Wet & Dry – Gradually fold the wet mixture into the dry ingredients, stirring gently. The batter should be thick but not overly dry.
- Bake – Pour the batter into the prepared loaf pan, smooth the top, and sprinkle shredded coconut on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze & Cool – If using the glaze, brush it over the warm bread as soon as it comes out of the oven. Let cool for 10 minutes before transferring to a wire rack.
- Slice & Enjoy! Serve warm or at room temperature with butter, cheese, or tea.
Notes
- For best flavor, use freshly grated coconut, but unsweetened shredded coconut works well too.
- Customize it! Swap raisins for cranberries, add chopped nuts, or use coconut milk for extra richness.
- Storage – Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-Free Alternative – Use coconut milk instead of evaporated milk and a dairy-free butter substitute.
- Prep Time: 15
- Cook Time: 50
- Category: Baked Goods, Bread
- Method: Baking
- Cuisine: Caribbean, Trinidadian
Keywords: coconut sweet bread, Trinidad coconut bread, Caribbean coconut bread, coconut loaf, holiday sweet bread, festive coconut bread