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Coconut Sweetbread


3 cups all-purpose flour 1 small coconut 1 cup sugar 1/2 cup butter 1/2 cup of each: raisins, cherries, and mixed fruit. 1 egg 3 tsp. baking powder 2 tsp. Angostura bitters 1 tsp. mixed essence 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 cup of coconut milk

Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water.


Finely grate the coconut in a blender with 1 cup of water.Strain the coconut from the water. Set the water aside.

In a separate bowl, mix together the grated coconut, sugar and egg.

Cut in the butter. Mix well.Add the Angostura bitters and mixed essence.

Sift together the flour and baking powder. Mix in the nutmeg and cinnamon.

Blend together the coconut mixture, coconut water, and flour mixture. Blend to make a soft dough.

Add the mixed fruit, raisins, and cherries to the dough. Mix well.

Pour in greased dish and bake for 350 degrees F. for about 52 minutes or until a knife inserted in the center comes out clean.


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