A sweetened bread, perfect to be eaten alone or paired with your favorite spread
What a weekend!! Not only was it Memorial weekend but it was also my ceremony from Grad school. My parents were in town visiting and we did some shopping for the weekend. With my mom being here I decided that I needed to fully utilize her. I dragged her into the blogging life for a bit and we did a few things in the little free time we found in the weekend. Our first ventures was making her favorite, Sweet Bread.
This bread has not only coconut but raisins and mixed peel. It is sweet, and growing up, I always saw her eating this with avocado. It is a very popular bread in Trinidad and is a must around Christmas time. It can be used as a substitute for "normal" bread in sandwiches or can be used as a cake for a snack and is great with ginger beer or some coffee.
This recipe is easy to make. We did not have any dry coconut as we do at home, so we substituted the fresh coconut that we would usually chip up ourselves with preshredded coconut flakes I got from the supermarket.
Normally we would use a dry coconut and cut it up and put it on the processor to get it shredded finely. Since we were unable to find fresh dry coconut, I used unsweetened shredded coconut. It worked great as a substitute.
My mom reminded me of some tricks or good practices to be used when making sweet bread or baking in general. One was make sure that everything is at room temperature, especially butter or eggs. Mix your dry ingredients separately and wet ingredients separately, then combine. And that was exactly what was done for the sweet bread.
The aroma of this bread is amazing, Spices with raisins. It took me back to Christmas back in Trinidad and Tobago and the aromas as the cleaning and decorating is being done.
A little before baking is completed, we add a simple glaze to the sweetbread so that it gets an amazing color on the top.
I LOVE eating this fresh out the oven. The outside is nice and crunchy and the inside is so so soft and moist. Let's add some cheese to the equation and I'm in heaven.
This bread is great for breakfast, lunch and as a snack.
And you won't regret it!!
yield: Makes 1 loaf
Trinidad Coconut Sweet Bread
Recipe for Trinidad coconut sweet bread using shredded coconut, mixed peel, raisins, currants.
prep time: 30 MINScook time: 45 MINStotal time: 75 mins
- 3 cups flour
- 3 tsp baking powder
- 4 oz margarine
- 3 cups grated coconut
- 1 cup brown sugar
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup chopped cherries
- 1/2 cup mixed peel (optional)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup water or milk as needed
- 1 tsp vanilla
- 2 tbsp sugar
- 1 tbsp water
- Preheat oven to 325 degrees
- Sift flour, and baking powder
- Add coconut and all other dry ingredients and mix thoroughly
- Combine vanilla with water/milk and add to dry ingredients.
- Mix well until all ingredients are combined.
- Bake until brown (about 45 minutes)
- Remove from oven and glaze.
- Return to oven for 5 minutes
- Remove, cool and slice
- Mix sugar and water together
Created using The Recipes Generator
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