My mother-in- law makes a mean Coconut sweet bread that rivals that of St Mary's Bakery. In fact, when I first tasted her sweet bread I thought someone bought it, and probably St Mary's Bakery in Curepe had a new baker for its sweet bread.
Man, it was that good; so good that I had to get her recipe. But more on that later, because I just have to talk about my grandmother's love affair with coconut.
A Love Affair with All Things Coconut
My grandmother loved coconut. It was as if she waited for us to visit so she could make those wonderfully sweet delectable desserts and snacks. So, she often made tooloom, sugar cake, coconut ice cream, sucker bag (coconut flavour of course), coconut drops and coconut sweet bread.
Those were our "sweet snacks", totally different from all those shop sweets and shop cakes nowadays. Everything we snacked on then was homemade. We could have counted the ingredients, used for the sweets, on our hands. Of all the snacks, I really liked coconut sweet bread, especially with a nice glass of pineapple juice.
My Favourite Coconut Sweet Bread
I like my sweetbread with lots of candied fruits, but not too much to compromise the coconut taste. Any other way, I find it hard to call it sweetbread. So maybe I should call this recipe fruity coconut sweet bread lol!
There is no doubt that this sweetbread is very flavorful. First you have the candied fruits followed by the raisins, then to top it all off you have the coconut and coconut milk to give it it's signature taste.
So if you want to make this really good and wholesome coconut sweet bread you can't cut any corners when making it. You must follow the recipe to the letter, or you would compromise the very taste.
This is not one for experimentation - that was done already by my mother-in-law and many other mothers and grandmothers who have passed down all our time honoured Trini recipes for generations. Here's Coconut Sweet Bread.
A Coconut Sweet Bread Recipe
3 cups all-purpose flour
1 small coconut
1 cup sugar
½ cup butter
½ cup of each: raisins, cherries, and mixed fruit.
3 tsp. baking powder
2 tsp. Angostura bitters
1 tsp. mixed essence
½ tsp. cinnamon
½ tsp. nutmeg
1 cup of coconut milk
Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water.
or until a knife inserted in the center comes out clean.
If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.
Well that was coconut sweet bread .....Now I'll leave you all to get out your baking tins; start to grate your coconut or even send somebody to buy one in the shop; While they're at it they could get the fruits for you one time lol Oh and don't forget to take out your shortening to grease the tin too.
Coconut Sweet Bread
- 3 cups all-purpose flour
- 1 small coconut
- 1 cup sugar
- ½ cup butter unsalted
- ½ cup of each: raisins cherries, and mixed fruit
- 1 egg
- 3 tsp. baking powder
- 2 tsp. Angostura bitters
- 1 tsp. mixed essence
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 cup of coconut milk
- Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water.
- Finely grate the coconut in a blender with 1 cup of water. Strain the coconut from the water. Set the water aside.
- In a separate bowl, mix together the grated coconut, sugar and egg. Cut in the butter. Mix well. Add the Angostura bitters and mixed essence.
- Add the mixed fruit, raisins, and cherries to the dough. Mix well. Pour in greased dish and bake for 350 degrees F. for about 52 minutes or until a knife inserted in the center comes out clean.
- If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.
Am gonna try this for sure.I so love your recipes,thanks for doing what you do.
love this tried it it turn out good!
TRINI FOOD IS ALWAYS THE BEST
great recipe! we love sweetbread as much as we love soca! 🙂 my grandma taught us to make without the eggs- just let your batter rise for 30 minutes before popping in oven.
Today I'm gonna try this for the first time. Excited!
I am excited to have found your site, wonderful recipes, thank you ! I do have a question , can i double the recipe for the sweet bread?
Of course you can 🙂
Hi, what size of baking pan did you use for this recipe?
It's about 8" x 8" x 2"
No probs 🙂
MMGood! yip all my banana bread gone so I had to make something else .
I really enjoy making your recipes Mr Felix , thanks 🙂
As usual I didnt have everything , no mixed fruits or cherries , only raisins , bread still delicious , uh smiling from ear to ear and uh gine fuh piece mo 🙂
I am sooo going to try this recipe for Xmas this yr. Thank You for sharing 🙂
That looks good!! Do you know if this same recipe can be used in a bread maker?
Hi there........love this recipe,came out great!! Thank you for posting.
I do have a question........do you have a recipe for coconut buns? Its a sweet bun with grated coconut in the dough ....some put honey on the top after baking. I think Vincys call it heavy bread. Anyway please lmk i would love to be able to make it.And keep the yummy recipes coming!!Thanks
I'm new to baking. Tried this sweetbread recipe for the first time and it came out great. Surprised myself
could i make this without eggs
Of course you can. Here is the eggless version http://simplytrinicooking.com/2008/01/eggless-coconut-sweet-bread.html#axzz3EkwWDuAv
Thanks so much for this!
Mine came out a bit crumbly so couldn't slice neatly n had trouble getting it out the dish. Any idea why?
Sorry to hear that. Even though this is a quick bread, you must also remember to mix the dough well. You are looking for a somewhat sticky dough mixture before you pour it into the baking dish to bake. Also, make sure you greease the tin well. I use shortening or coconut oil to greese my baking dish. You can also line your pan with wax paper and then greese before you pour the dough mixture. Margarine will not do well to prevent sticking. Hope this is helpful to prevent a recurrence of your mishaps. Keep baking!
Hi Felix. I use your recipes for any dish that i am trying for the first time or that i am hesitant to try for fear that it would not come out good and you have never failed me. i tried this recipe and am having a slice as i type this...soooo gooood. Cant wait for my husband and son to taste it. Giving granny good competition...lol
I used this recipe on two occasions and the sweet bread came out excellent. A good balanced recipe, as I had trouble in the past making a proper sweetbread.
Question: Can the 3 cups all-purpose flour be replaced 100% by 3 cups coconut flour? Or do I have to mix it? And if I do, in what proportion? How many cups of coconut flour to all-purpose flour?
Thank you kindly for your response.
All purpose flour contains gluten. The recipe already includes coconut (meal). If you really want to substitute the all-purpose flour use instead a gluten free flour like the Dove brand. Please note the texture and taste of the bread will be different to the original. You will get a more nutty taste. Use a mixer to help you combine the ingredients well and beat the egg before adding it.
I tried this recipe and it came out great, will certainly be using it again...Thanks for sharing...
If I’m using self rising flour will I still have to use the required baking powder or just omit it?
Hi. Self-rising flour contains baking powder and a little salt. Generally for a cup, it has with it 1 1/2 teaspoons of baking powder and a teaspoon of salt. So you will not need baking powder or salt for this recipe. Needless to say, I don't use self-rising flour, so I can't say if the texture will be the same.
I have made this coconut sweet bread MANY TIMES since I 1st found it, because anytime I make it it finishes in NO TIME, it's SOOOOOOO good 👍❤️