Try a different take on Christmas fruitcake this year by baking this delicious Trinidad Coconut Sweet bread that’s loaded with coconut, dried fruits and nuts.
PREPARATION TIME
| Prep Time | Cook Time | Makes |
|---|---|---|
| 30 Mins | 1 Hr |
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 and 1/4 cups granulated sugar
2 cups candied peel (or chopped dried mixed fruit)
1 and 1/2 cups chopped pecans
1 cup raisins/sultana
3 cups shredded coconut (See My Notes)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup kefir/yogurt (for 2 eggs)
1 and 1/2 cups evaporated milk
1/2 cup unsalted butter, melted
1 teaspoon almond extract
1 teaspoon vanilla extract
Preheat oven to 325F. Grease 2 loaf pans with non-stick cooking spray and set aside.
In a large bowl sift flour, baking powder, baking soda, and salt; set aside.
Stir in the sugar, candied peel, raisins, and pecans, blend evenly.
Add coconut, cinnamon, and grated nutmeg and stir well.
In another bowl combine the kefir, milk, cooled melted butter, and essences. Mix well.
Make a well in the flour mixture.
Pour the wet mix into the well and stir with a spoon. The batter will be heavy and the mixture will be fairly stiff.
Don’t over-knead or else the bread will be tough. Mix with a wooden spoon or spatula.
Divide the batter between 2 non-stick or greased loaf tins.
Bake at 325 degrees for 50 – 60 minutes. After about the first 30 minutes cover the loaves with aluminum foil so that the outside of the bread doesn’t bake quicker and turn brown than the inside and bake for another 25-30 minutes or until a toothpick/skewer inserted in the middle of the bread comes out clean.
This sweet coconut bread was absolutely delicious! The taste and flavor of the coconut, crunchy texture of the nuts, chewiness from the candied peel made a perfect combination.
This Trinidad sweet bread tasted very similar to Christmas fruitcake but only even better because of the addition of coconut.
The original recipe had used fresh coconut but I substituted it with dried coconut available in the baking aisle. I used an equal amount of sweetened and unsweetened variety.
I have used 1/2 cup of kefir as an egg substitute in place of the 2 eggs used in the original recipe. I had kefir at home so used it. You can also use yogurt instead.
As I was test baking for Christmas season, I baked this Trinidad sweet bread recipe in small loaf pans so that wrapping up the individual loaf and sharing it with friends would be easier.
