Coconut Sweet Bread Recipe | TriniCookBook

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content while retaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Blend 2 cups of chopped coconut with 1.5 cups of water until smooth.

In a bowl, mix 4 cups of flour, 5 teaspoons of baking powder, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of cinnamon.

Add the blended coconut mixture to the dry ingredients and mix until combined.

In another bowl, cream 1 stick of softened butter with 1.5 cups of sugar until fluffy.

Add the mixture from the dry ingredients to the butter and sugar mixture, stirring to combine.

Fold in 1 pack of raisins and 1/4 cup of maraschino cherries.

Grease the loaf pans with a little butter and dust with flour, knocking out the excess.

Cover the pans with plastic wrap and let them rest for 30 minutes.

Preheat the oven to 350°F (175°C).

After resting, place the pans in the preheated oven and bake.

To make the glaze, mix 2 tablespoons of sugar with about 1 tablespoon of water.

After baking, cut the bread to check the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens