Coconut Sweet Bread
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Baking powder — 15 g (1 tbsp)
- Salt — 3 g (½ tsp)
- Butter, softened — 115 g (½ cup)
- Brown sugar — 200 g (1 cup)
- Grated fresh coconut — 200 g (2 cups)
- Eggs — 2
- Evaporated milk — 125 ml (½ cup)
- Ground cinnamon — 3 g (½ tsp)
- Ground nutmeg — 2 g (¼ tsp)
- Vanilla extract — 5 ml (1 tsp)
- Raisins — 75 g (½ cup)
Method
- Preheat oven to 180°C (350°F). Grease and line the loaf pan with parchment.
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, cream butter and brown sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla.
- Fold in grated coconut and raisins.
- Alternately fold in the flour mixture and evaporated milk in two additions, mixing just until combined - do not overmix.
- Pour batter into the prepared pan, smoothing the top.
- Bake for 55–65 minutes until a skewer inserted in the centre comes out clean and the top is deep golden brown (internal temperature 96°C/205°F).
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: Coconut sweet bread is a dense, moist quick bread studded with grated coconut and warm spices, a fixture of Trinidadian home baking traditions, commonly made for Sunday tea, Christmas, and church fairs, often sold sliced in local bakeries and shops.
Cultural Background: Coconut sweet bread is a dense, moist quick bread studded with grated coconut and warm spices, a fixture of Trinidadian home baking traditions, commonly made for Sunday tea, Christmas, and church fairs, often sold sliced in local bakeries and shops.
Tips: Tent the loaf loosely with foil after 35 minutes of baking if the top is browning too quickly, to prevent burning before the centre sets.
Variations: Add a splash of rum or a pinch of ground ginger for extra warmth, particularly popular in the Christmas version of this bread.
Storage: Store wrapped at room temperature for up to 4 days, or refrigerate for up to 10 days; freezes well for up to 3 months.
Reheating: Best enjoyed at room temperature or slightly warmed; toast slices lightly if desired.
FAQs:
Q: Why is my sweet bread dry?
A: Overbaking or too much flour are common causes
Q: Can I make this without eggs?
A: A flax egg substitute works, though the crumb will be slightly denser.
Q: Is coconut sweet bread the same as coconut bake?
A: No
- All-purpose flour — 500 g (4 cups)
- Baking powder — 15 g (1 tbsp)
- Salt — 3 g (½ tsp)
- Butter, softened — 115 g (½ cup)
- Brown sugar — 200 g (1 cup)
- Grated fresh coconut — 200 g (2 cups)
- Eggs — 2
- Evaporated milk — 125 ml (½ cup)
- Ground cinnamon — 3 g (½ tsp)
- Ground nutmeg — 2 g (¼ tsp)
- Vanilla extract — 5 ml (1 tsp)
- Raisins — 75 g (½ cup)
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