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

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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