Trinidad Coconut Sweet Bread

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 sometimes sell. 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 dense texture. You can eat it with tea, coffee, or on its own as a snack or dessert.

My Tips For Success

Here are my tips for making the best Trinidad coconut sweet bread. It had never let me down.

Guys, we do not skimp on that grated coconut; it is an ingredient you want to taste always. If you like your sweet bread on the dense side. It’s no problem. I prefer mine a little lighter, so I add coconut milk for moisture. A slice of sweet bread can be a breakfast option. It is better than waffles or any other sweet treat. Pair it with coffee or tea.

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.

There you have it! A dense, sweet Caribbean coconut sweet bread that’s perfect for sharing. I enjoy it with a hot cup of tea for breakfast or with a cold, pulpy Minute Maid for dinner. It’s a recipe that you can try because it is so easy to replicate. Let me know what you think. Head over to the Carib Soul Food Pinterest and share your experience.

More Caribbean Desserts

• Trinidad Sweet Rice Recipe
• Caribbean Fruit Sponge Cake Recipe
• Trini Coconut Drops Recipe
• Caribbean Coconut Tarts Recipe
• Jamaican Bread Pudding
• Caribbean Coconut Tarts Recipe
• Old Fashioned Caribbean Sugar Cake Recipe

Trinidad Coconut Sweet Bread

Recipe by Ren PetersCourse: DessertCuisine: Caribbean, TrinidadDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

250

kcal

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)

Directions

• Set the oven to 325°F and grease two 9 x 4 loaf pans.
•  In a large bowl, combine flour, baking powder, cinnamon, nutmeg, allspice, salt, and sugars. Stir in grated coconut, raisins, candied fruits, and cherries.
• In another bowl, whisk the eggs, milk melted butter, vanilla, and almond extract until smooth.
• Gradually add the wet mixture to the dry ingredients. Mix until just combined.
• 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.
• 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.
• Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack.