Every year for my Thanksgiving, I bake 10 loaves of my special Coconut Sweet Bread to share with my community.

I also prepare this bread for my sweet boxes, which I sell sometimes. It’s always a crowd favorite, and for good reason. It’s rich, flavorful, and irresistibly moist.

If you’ve never tried Coconut Sweet Bread, then you need to.

What is Trinidadian Coconut Sweet Bread?

Trinidadian Coconut Sweet Bread is a traditional Caribbean treat. It’s a dense, rich loaf infused with warm spices like cinnamon, nutmeg, and allspice, along with the tropical goodness of grated coconut.

Raisins, candied fruits, and cherries are added for a festive touch, making it perfect for holidays or special occasions.

Unlike plain bread, this loaf has a slightly sweet profile and a hearty texture. It’s often enjoyed with tea, coffee, or on its own as a snack or dessert.

For many, Coconut Sweet Bread evokes nostalgic memories of family gatherings, where the flavors of coconut and spices create a comforting sense of home.

Substitutes for Ingredients in Coconut Sweet Bread

Grated Coconut: If fresh coconut isn’t available, use unsweetened desiccated coconut. Add 2–3 tablespoons of coconut milk for extra moisture.

Evaporated Milk: Substitute coconut, almond, or regular whole milk for a similar consistency.

Brown Sugar: Replace with coconut sugar or light muscovado sugar for a different depth of flavor.

Candied Fruits and Cherries: Swap with dried cranberries, apricots, or chopped nuts like almonds or pecans.

Kerry Gold Butter: Use any unsalted butter or even coconut oil for a dairy-free version.

Raisins: Replace with currants or dried blueberries if preferred.

Storing Coconut Sweet Bread

Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.

Refrigerator: Store in a sealed container for up to a week. Let it come to room temperature or warm it slightly before serving.

Freezing: Wrap each loaf in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven for a fresh-baked feel.

Easy Coconut Sweet Bread Recipe

Ingredients:

4 cups sifted all-purpose flour
3 cups finely grated coconut
1 cup brown sugar (plus 2 tbsp extra)
¾ cup granulated sugar (plus 1 tbsp extra)
4 tsp baking powder
1 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp allspice
½ tsp salt
½ cup raisins
½ cup candied fruits (including mixed peel)
½ cup red cherries
2 eggs, beaten
1 tsp vanilla extract
1 tsp almond extract (optional)
1½ cups evaporated milk
4 oz melted butter (I prefer Kerry Gold)

Instructions:

Preheat the Oven: Set the oven to 325°F and grease two 9 x 4 loaf pans.

Mix Dry Ingredients: In a large bowl, combine flour, baking powder, cinnamon, nutmeg, allspice, salt, and sugars. Stir in grated coconut, raisins, candied fruits, and cherries.

Mix Wet Ingredients: In another bowl, whisk the eggs, milk melted butter, vanilla, and almond extract until smooth.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Mix until just combined.

Bake: Divide the batter evenly into the prepared loaf pans. Bake for 55–60 minutes, or until a skewer inserted in the center comes out clean.

Glaze: Mix 2 tbsp brown sugar with 2 tbsp water and brush over the hot loaves. Sprinkle with granulated sugar and return to the oven for 3–4 minutes.

Cool: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack.

This Coconut Sweet Bread is a labor of love, perfect for sharing. The grated coconut gives it a delightful chew, while the spices and fruits add bursts of flavor.

More Caribbean Desserts