Trinidad Coconut Sweet Bread
Yields: 1 Loaf (9×5 inch) | Prep time: 20 mins | Bake time: 55-60 mins
Ingredients
The Dry Base
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3 cups all-purpose flour
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1 cup granulated sugar
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2 tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
The Wet Ingredients
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½ cup unsalted butter, softened
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1 large egg, room temperature
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1 cup evaporated milk (or coconut milk for a deeper flavor)
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1 tsp vanilla extract
The Heart & Texture
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1 cup freshly grated coconut (finely grated is best)
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½ cup raisins or currants
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¼ cup mixed peel (optional)
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¼ cup chopped maraschino cherries (optional)
The Finishing Glaze
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2 tbsp granulated sugar
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1 tbsp boiling water
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Extra shredded coconut for sprinkling
Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter and dust lightly with flour, tapping out the excess.
2. Sift and Whisk Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Incorporate the “Bits”
Add the grated coconut, raisins, mixed peel, and cherries directly into the flour mixture. Toss them well until the fruit is coated in flour; this prevents the fruit from sinking to the bottom of the loaf.
4. Cream and Mix Wet Ingredients
In a separate medium bowl, cream the softened butter until smooth. Beat in the egg and vanilla extract. Slowly stir in the evaporated milk until combined (it may look slightly curdled, which is fine).
5. Combine (The Gentle Fold)
Make a well in the center of the dry ingredients. Pour in the wet mixture. Using a wooden spoon or spatula, fold the ingredients together until just combined.
Pro Tip: Stop as soon as you see no more dry flour streaks. Overmixing develops gluten and will make your sweet bread tough rather than tender.
6. Bake
Transfer the thick batter into the prepared loaf pan, smoothing the top with the back of a spoon. Bake for 50 to 60 minutes.
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The Test: Insert a wooden skewer or toothpick into the center; it should come out clean or with just a few dry crumbs.
7. Glaze and Cool
While the bread is baking, mix the 2 tbsp sugar with 1 tbsp boiling water until dissolved. As soon as the bread comes out of the oven, brush the top with the syrup and sprinkle with extra coconut. Let it cool in the pan for 10–15 minutes before moving it to a wire rack.
Baker’s Notes for Success
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The Coconut: If using fresh coconut, try to use the fine side of the grater. If using store-bought shredded coconut, pulse it in a food blender a few times so the pieces aren’t too long.
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The Soak: For extra juicy fruit, you can soak your raisins in a little bit of warm rum or water for 15 minutes before adding them to the batter (drain them well first!).
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Storage: This bread actually tastes even better the next day once the spices have “settled.” Store it wrapped tightly in foil at room temperature for up to 3 days, or freeze for up to 3 months.