Trinidad Coconut Sweet Bread is a beloved Caribbean classic that combines the rich flavors of coconut and a hint of sweetness in a moist, fluffy loaf. With the added touch of raisins and warm spices, this bread is perfect as a snack, for breakfast, or even as a dessert. It’s a comforting and tropical treat that embodies the flavors of Trinidad and is sure to be a hit at any gathering.
Why You’ll Love This Recipe
- Tropical flavor: The grated coconut infuses the bread with a subtle sweetness and texture.
- Moist and fluffy: The addition of butter and milk makes this bread incredibly moist and tender.
- Versatile: Enjoy it as a snack, breakfast, or dessert.
- Quick and easy: With just a few simple ingredients, this bread is quick to prepare and bake.
- Customizable: Add raisins, nuts, or a touch of cinnamon to suit your taste.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bread
- 2 cups all-purpose flour
- 1 cup grated fresh or dried coconut
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup raisins (optional)
directions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using).
- Stir in the grated coconut and raisins (if using).
Prepare the Wet Ingredients:
- In another bowl, whisk together the softened butter, milk, eggs, and vanilla extract until smooth.
Mix and Bake:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Serving:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the bread and serve as a snack, with tea, or as a sweet treat.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories per serving: Approximately 250 kcal
Variations
- Add nuts: Chopped walnuts or almonds can be added for a crunchy texture.
- Coconut milk: Substitute regular milk with coconut milk for a richer coconut flavor.
- Spices: Add a pinch of nutmeg or allspice for additional warmth.
- Vegan version: Replace the butter with coconut oil and the eggs with a flax egg or other egg substitute.
storage/reheating
Storage: Store the bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Reheating: To warm the bread, simply toast a slice or reheat in the oven for a few minutes.
FAQs
Can I use dried coconut instead of fresh?
Yes, dried coconut works well in this recipe. If using sweetened dried coconut, you may want to reduce the amount of sugar in the recipe.
Can I use brown sugar instead of white sugar?
Yes, brown sugar will give the bread a deeper, caramel-like flavor.
Can I make this recipe without raisins?
Yes, you can omit the raisins if you prefer. You could also substitute with other dried fruits, such as cranberries or currants.
How do I know when the bread is done?
The bread is done when the top is golden brown, and a toothpick inserted into the center comes out clean.
Can I freeze this bread?
Yes, you can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and foil, then store it in a freezer-safe bag. To reheat, thaw it at room temperature and warm in the oven.
Can I use a hand mixer to make this bread?
Yes, you can use a hand mixer to combine the wet ingredients, but be careful not to overmix the batter once the wet and dry ingredients are combined.
Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Make sure the baking powder and other ingredients are also gluten-free.
How can I make this bread more coconut-forward in flavor?
For a stronger coconut flavor, increase the amount of grated coconut, or use coconut milk instead of regular milk.
Can I add a glaze to this bread?
Yes, a simple glaze made with powdered sugar and a little coconut milk can be drizzled on top of the bread for added sweetness.
Can I make this bread in a different pan?
You can use a muffin tin for individual servings or a round cake pan. Adjust the baking time accordingly—muffins typically bake for 18–20 minutes.
Conclusion
Trinidad Coconut Sweet Bread is a perfect balance of tropical flavors and comforting sweetness. With its soft, moist texture and subtle hints of coconut and vanilla, it’s a versatile treat that can be enjoyed at any time of day. Whether you’re sipping tea in the afternoon or serving it as a dessert, this sweet bread is sure to be a crowd favorite. It’s simple to make, yet full of flavor—a true Caribbean classic!
PrintTrinidad Coconut Sweet Bread
A rich, moist, and slightly sweet bread filled with grated coconut and raisins. This Trinidadian classic is perfect as a snack, breakfast, or dessert, capturing the tropical flavors of the Caribbean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup grated fresh or dried coconut
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using).
- Stir in the grated coconut and raisins (if using).
- In another bowl, whisk together the softened butter, milk, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the bread and serve as a snack, with tea, or as a sweet treat.
Notes
- You can use either fresh or dried coconut for this recipe, depending on availability.
- If you prefer a sweeter bread, you can increase the sugar slightly.
- For extra flavor, you can add a pinch of nutmeg or cardamom to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg