Ingredients for Barbadian Coconut Sweet Bread
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- cups self-raising flour
- 3 cups all-purpose flour
- 1 cup desiccated coconut
- teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional)
- 2 eggs
- 1/2 cup milk
- 1/4 cup caster sugar
- 2 tablespoons water
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How to Make Barbadian Coconut Sweet Bread
- Preheat oven to 350°F (175°C). Grease two 1-pound loaf pans or one 2-pound loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add the flour, sifting it in to avoid lumps. Use your fingers to rub the butter and flour together until the mixture resembles coarse crumbs.
- Stir in the shredded coconut, mixed spice, vanilla extract, rum (if using), eggs, and milk until just combined.
- If the dough is too dry, add more milk, 1 tablespoon at a time, until a soft, pliable dough forms.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
- Divide the dough in half and place each half into a prepared loaf pan.
- In a small bowl, whisk together the sugar and water to make a simple glaze. Brush the glaze over the tops of the loaves.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops are browning too quickly, loosely tent with foil.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
330g
Fat
318g
Carbs
93g
