Coconut sweet bread recipe
Coconut sweet bread is a wonderful dessert that exemplifies its name. This one is eggless and made with coconut meat, candied peels, and lots of buttery sweetness. It is widely enjoyed in the Caribbean, especially around Christmas time.
- 1 mature coconut
- 3½ cups all purpose flour
- 3 tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp grated nutmeg
- 1 cup unsalted butter (softened)
- 1½ cup condensed milk
- 2 tsp essence
- 1½ cup raisins
- 1– 2 tbsp sugar
- ½ cup maraschino cherries (cut into small pieces)
- ¾ cup mixed peel
Preheat oven at 350°F.
Crack open the coconut, remove the coconut meat, and remove the brown layer from the meat. Cut into small pieces and grate (with a food processor or hand grater).
Mix dry ingredients together like flour, baking powder, cinnamon and nutmeg.
Add grated coconut and raisins to the dry ingredients. Mix.
Rub softened butter into the dry ingredients.
Mix in chopped cherries and mixed peel.
Incorporate the condensed milk and essence to form a very sticky dough.
Divide the dough into two.
Add to two buttered loaf pans.
Sprinkle sugar on the top of the loaves.
Bake for 45 to 50 minutes.