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Eggless Coconut Sweet Bread

A quick loaf for dinner, breakfast, or even as a snack.
Course Breads
Cuisine Caribbean, creole
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 1 9" loaf
Author Felix (Simply Trini Cooking)


  • 1 cup fresh grated coconut
  • 1 cup brown sugar
  • ¼ cup milk
  • 1 teaspoon vanilla essence
  • 3 cup flour
  • 3 teaspoon baking powder
  • 1 teaspoon spice
  • 1 teaspoon nutmeg
  • ¼ cup butter
  • 1 cup raisins
  • ½ cup cherries
  • ½ cup currants
  • 1 pinch salt optional


  • In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
  • In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
  • Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
  • Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.