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    You are in: Home / Recipes / Coconut Sweet Bread - Trinidad Recipe
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    Coconut Sweet Bread - Trinidad

    Coconut Sweet Bread - Trinidad. Photo by Chef #1803178572

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    WizzyTheStick's Note:

    Great with a cup of black coffee. This is my friend's grandmother's recipe. Mixed peel is the candied peel of various fruit. Use candied orange peel or candied papaya peel or a combination of the two.

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    Serves: 8



    Units: US | Metric


    1. 1
      Mix and sift flour, baking powder and salt four times.
    2. 2
      Add sugar and fruit; blend evenly.
    3. 3
      Add coconut, cinamon and grated nutmeg and stir well.
    4. 4
      In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
    5. 5
      Make a well in the flour mixture.
    6. 6
      Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
    7. 7
      DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
    8. 8
      Pile into 2 non-stick or greased loaf tins.
    9. 9
      Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
    10. 10
      OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on September 08, 2009


      My first attempt at a sweet bread (I am Trinidadian) this was moist and delicious and overall a good recipe for sweet bread. I put a half cup extra of coconut, cus I love lots of coconut in my sweet bread. I think the freshly grated coconut gave this sweet bread its moistness (in blender, do strain liquid before adding to batter). The fruit peel gave a strong citrus taste, but some people do like that, I would put less next time. It did bake longer than the time recommended. I would definitely use this recipe again with my alterations. Thanks Wizzy

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    • on April 05, 2007


      What a lovely smell while it is baking. Very solid loaves. We had one for supper and DH took one to work to share with his co-workers. I would rate this higher (and if possible would edit my current rating later on), if the ingredients were listed more coherently. I had to REWRITE the ingredients in the margin in order to make sense of the cooking directions. Also, as noted by a previous reviewer (which I JUST read), the recipe lists as making only ONE loaf, however this makes TWO very solid, dense that skews the nutrition facts. I substituted cherry-flavored cranberries for the real thing (missed that on my shopping list!), and used fresh orange zest in place of the mixed peel and some candied pineapple pieces. The golden raisins I used gave the loaves a very nice look as well. This is certainly a great=tasting 4- or 5-star recipe---if the ingredients list is changed!!

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    • on March 14, 2007

      (Though I made it is written, I'm leaving no stars because I must have done something wrong). This is an interesting quick bread recipe! I used a combination of candied pineapple, papaya and mango. It's almost a fruitcake. I loved the cherries and raisins. Nice cherry-coconut taste and. I'd give it 5-stars for taste. My dough was very hard to combine and I had to bake it far longer then suggested. I'll make it again to determine what went wrong this time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Coconut Sweet Bread - Trinidad

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 986.0
    Calories from Fat 421
    Total Fat 46.8 g
    Saturated Fat 34.1 g
    Cholesterol 112.0 mg
    Sodium 747.8 mg
    Total Carbohydrate 134.3 g
    Dietary Fiber 7.8 g
    Sugars 69.6 g
    Protein 12.9 g

    The following items or measurements are not included:

    dried mixed fruit

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