Coconut Sweetbread [Recipe] + Only 6 Days Left in my Special Patreon Famalay Offer!

A while back on my Instagram/Facebook Stories I asked which recipes I should post next. Coconut sweetbread was a popular choice! What a great excuse to get flour back on my hands, which is exactly what I did to prepare this loaf for my most recent Potluck & a Movie event in September. It was a major hit! In fact, many often comment that they love the “old-time” feeling it invokes.

At first glance it might seem heretical to leave out the mixed peel but the majority of the sweetbreads my household received when I was at my youngest were made only with raisins and coconut and that is, to this day, how I much prefer them made. I share more about, that as well as, my recipe in my ebook “Glam by Request: 30+ Easy Caribbean Recipes”.

Excerpt: From “Glam By Request: 30+ Easy Caribbean Recipes

Growing up coconut sweetbread was a treat that I looked forward to with wide open eyes. Dropped off by a myriad of ‘aunts’, it always arrived wrapped in plastic cling or aluminum foil. Soft with a thick brown crust that glistened with sugar crystals, raisins and chunks of sweet dry coconut meat were studded throughout. That’s how I remember it.

I took the book down for sale in 2015 when caring for my dad left no time for customer support but I have just re-uploaded it, as well as my second e-book “Holiday Glam: 30+ Festive Caribbean Recipes”, as free downloads to those who join my Patreon Family by November 17, at the $5USD level!

I am currently in the process of updating the recipes in those original first editions of my e-books. This first recipe (coconut sweetbread) was one of those that got a makeover! And I’m sharing it with all of you!

p.s. We’re currently 65% of the way to hitting our first goal and it’s my hope that we’ll do so, with your help, by the deadline! Pledges start at just $1 USD and will give you UNLIMITED ACCESS to exclusive videos, recipes, and MORE! Simply click here to learn more!

Coconut Sweetbread [Recipe]
 
Author: 
Recipe type: Breads
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Growing up coconut sweetbread was a treat that I looked forward to with wide open eyes. Dropped off by a myriad of ‘aunts’, it always arrived wrapped in plastic cling or aluminum foil. Soft with a thick brown crust that glistened with sugar crystals, raisins and chunks of sweet dry coconut meat were studded throughout.
Ingredients
  • 3 cups flour
  • 1 tsp salt
  • 2 cups sugar
  • 1 tbs baking powder
  • 1 cup finely grated fresh coconut (you can add up to 2 cups if you really want to intensify the coconut flavor but the bread will get more crumbly as you increase this amount)
  • ½ cup raisins
  • 1 cup evaporated milk
  • 1 cup unsalted butter, melted and cooled
  • 2 large eggs, beaten
  • 1 teaspoon mixed essence or vanilla
  • ⅛ tsp cinnamon
  • ½ cup coarse brown sugar
Instructions
  1. Preheat oven to 350oF (325oF if using a black tin)
  2. Grease and flour a 12-inch loaf pan.
  3. Sift the flour, baking powder, cinnamon and salt.
  4. Stir in coconut, sugar, raisins.
  5. In a separate bowl, combine eggs, milk, essence and butter.
  6. Add liquid ingredients to dry ones, mixing lightly but throughly so all ingredients are combined. (Do not knead or use your hands at any point)
  7. Pour batter into loaf pan.
  8. Sprinkle brown sugar onto top of batter.
  9. Bake for 55-75 minutes (until tester comes out clean).
  10. TIP: Rotate pan every 30 minutes to ensure even browning. If crust is brown a'er 55 minutes, but bread is not ready, lower heat by 25oF and tent top with foil.
Notes
Sweetbread is a natura!y crumbly bread because of the high amount of grated coconut. As a result it is intentiona!y cut into thick slices. The firm crust holds everything together.

 

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