Ingredients for Coconut Sweet Bread Trinidad
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Granulated sugar for sprinkling (optional)
- Dried Mixed Fruit
- Raisins
- 1 cup shredded coconut
- Cinnamon
- Nutmeg
- Eggs
- Evaporated Milk
- Almond Essence
- Butter
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How to Make Coconut Sweet Bread Trinidad
- Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together the flour, baking powder, and salt. Repeat three more times for thorough mixing.
- Add the sugar and candied peel to the dry ingredients; mix well.
- Stir in the shredded coconut, cinnamon, and nutmeg. Mix until evenly distributed.
- In a separate bowl, whisk together the whipped eggs, milk, vanilla extract, and cooled melted butter.
- Create a well in the center of the dry ingredients.
- Pour the wet ingredients into the well and gently stir with a spoon or spatula until just combined. The batter will be thick.
- Do not overmix. A few lumps are okay.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Optional Glaze:** While the bread is still warm, whisk together 1 tablespoon of sugar and 1 tablespoon of water until the sugar dissolves. Brush the glaze over the top of the bread.
- **Optional Sprinkle:** Sprinkle granulated sugar over the glazed bread. Return to the oven for 3-4 minutes to lightly caramelize the sugar.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
278g
Fat
170g
Carbs
44g
