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Trinidad Coconut Sweetbread

Recipe by WizzyTheStick

Prep Time:75mins Cook Time:120 mins


3 cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

3 cups finely grated coconut

1 teaspoon fresh ginger , grated or ground ginger

1-1/4 cup white granulated sugar

1/2 teaspoon nutmeg or mace

1/2 cup raisins

1/2 cup currants

1/4 cup mixed fruit or peel (optional)

1/2 cup maraschino cherries – divided

2 large eggs

2 teaspoon mixed essence or 1 tsp vanilla extract and 1 tsp almond essence

1 stick butter or margarine, softened

1 cup coconut milk

1/2 cup spiced liquid (recipe below) or warm water

2 teaspoons oil for greasing loaf pans


Grease loaf pans with oil

Mix flour, baking powder,salt,coconut , ginger , nutmeg , raisins , currants, mixed peel and cherries together in a bowl.

In another bowl, add soft butter and sugar, mix until creamy, add eggs one at a time and continue mixing, add the essence and mix again.

Add flour mixture to the creamy mixture and combine well.

Add coconut milk, Mix !

Add spiced or warm water, Mix!.

Keep mixing until you have a soft dough , if too stiff add some water by the tablespoonfuls , if too sticky dust with flour.

Cover with a damp towel or plastic wrap and allow to rest for about 30 minutes.

Divide dough in half and fill loaf pans. Add cherries on top of loaves Cover and allow to rest for 15 minutes.

Pre heat oven to 300 – 325 degrees Farenheit.

Bake in center of oven for about 1 hour and 15 - 20 minutes or until a toothpick or butter knife inserted into center comes out clean.

Mix 2 tablespoons of sugar and 1 tablespoon of hot water and brush mixture over the loaves, then sprinkle the top with sugar and place back in the oven for about 5 – 7 minutes.

Let cool for several minutes before turning the sweet bread out onto a rack to cool completely.

Slice , eat and enjoy with your favorite beverage.


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