Coconut Sweet Bread - Trinidad

READY IN: 1hr 15mins
Recipe by WizzyTheStick

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.

Top Review by sugarlover

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

Ingredients Nutrition

Directions

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

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