Sweet Coconut Bread Recipes

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TRINIDAD SWEETBREAD



Trinidad Sweetbread image

A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

Provided by Bernadette

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Yield 12

Number Of Ingredients 11

½ pound butter, softened
4 ½ cups white sugar
4 eggs, beaten
1 cup evaporated milk
2 teaspoons almond extract
9 cups all-purpose flour
9 tablespoons baking powder
1 teaspoon ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
  • Blend together the butter, sugar, eggs, evaporated milk and almond extract.
  • Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
  • Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Nutrition Facts : Calories 1063.4 calories, Carbohydrate 188.8 g, Cholesterol 108.8 mg, Fat 30 g, Fiber 6.8 g, Protein 15.2 g, SaturatedFat 21.1 g, Sodium 1362.7 mg, Sugar 98.2 g

COCONUT SWEET BREAD - TRINIDAD



Coconut Sweet Bread - Trinidad image

Great with a cup of black coffee. This is my friend's grandmother's recipe. Mixed peel is the candied peel of various fruit. Use candied orange peel or candied papaya peel or a combination of the two.

Provided by WizzyTheStick

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 13

4 1/2 cups flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups granulated sugar
1 cup chopped dried mixed fruit
1 cup raisins or 1 cup sultana
3 cups coconut, grated (not dried or sweetened)
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, grated
2 eggs, well-beaten
1/2 cup evaporated milk
2 teaspoons almond essence
1/2 lb butter (melted) or 1/2 lb margarine (melted)

Steps:

  • Mix and sift flour, baking powder and salt four times.
  • Add sugar and fruit; blend evenly.
  • Add coconut, cinamon and grated nutmeg and stir well.
  • In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
  • Make a well in the flour mixture.
  • Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
  • DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
  • Pile into 2 non-stick or greased loaf tins.
  • Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
  • OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

Nutrition Facts : Calories 986, Fat 46.8, SaturatedFat 34.1, Cholesterol 112.1, Sodium 747.9, Carbohydrate 134.3, Fiber 7.8, Sugar 69.6, Protein 12.9

BAJAN SWEET BREAD (BARBADOS)



Bajan Sweet Bread (Barbados) image

A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com

Provided by Random Rachel

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 14

3/4 cup brown sugar
1/3 cup shortening (or coconut oil)
1/3 cup butter
2 cups flour
1 pinch salt
2 1/4 cups grated coconut
1/4 cup raisins, chopped
1/4 cup dried cherries, chopped
1 tablespoon grated nutmeg
1 tablespoon almond extract
1 1/3 cups evaporated milk
3 tablespoons water
1 tablespoon butter (for pan)
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
  • In a mixer cream together the brown sugar, shortening and butter.
  • Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
  • Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
  • Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
  • Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

COCONUT BREAD RECIPE



Coconut Bread Recipe image

This easy Coconut Bread Recipe is drizzled with a sweet coconut glaze and sprinkled with toasted coconut. It's a coconut lover's dream!

Provided by Gina Kleinworth

Categories     Breakfast     Dessert     Snack

Time 1h5m

Number Of Ingredients 12

1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup granulated sugar
¼ cup butter - room temperature
2 large eggs
¾ cup unsweetened coconut milk
1 tsp vanilla extract
½ cup sweetened coconut
1 cup confectioner's sugar
1-2 tbsp unsweetened coconut milk
⅓ cup toasted coconut

Steps:

  • Preheat the oven to 350 degrees.
  • In a small bowl, combine the flour, baking powder, and salt. Stir & set aside.
  • In a large mixing bowl, combine the sugar, butter, eggs, coconut milk, and vanilla. Whisk well until combined.
  • Stir in the dry ingredients.
  • Fold in the coconut.
  • Transfer to a greased loaf pan.
  • Bake 45-55 minutes or until the toothpick test is clean.
  • Let the bread cool on a wire rack in the pan until it reaches room temperature before adding the glaze and removing it from the pan.
  • Whisk together the confectioner's sugar and milk, starting with just 1 tbsp and increasing up to 2 tbsp - until you reach your desired consistency. Some like it thin enough to soak in and others like it thicker like frosting.
  • Pour or spread the mixture on top of the cooled bread.
  • Sprinkle with toasted coconut before slicing and serving.

SWEET PINEAPPLE COCONUT BREAD



Sweet Pineapple Coconut Bread image

A taste of the islands, this pineapple coconut bread recipe combines your favorite two ingredients into a sweet loaf that takes about 10 minutes prep. Makes 4 mini loaves or 1 large loaf.

Provided by Janel

Categories     Dessert

Time 1h15m

Number Of Ingredients 9

1 1/2 cups sweetened shredded coconut
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 cup sour cream
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour all purpose
1 can (17 ounce) crushed pineapple, drained

Steps:

  • Preheat oven to 350*F.
  • Grease and flour a 9" loaf pan or 4 mini loaf pans.
  • Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
  • Beat butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, mixing to combine.
  • Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
  • Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
  • Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
  • Bake a large loaf pan for 65-70 minutes, (mini loaves bake approximately 40 minutes) or until a toothpick comes out clean. Let sit for 15 min . Then remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 429 calories, Carbohydrate 47.7 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 26.2 grams fat, Fiber 1.7 grams fiber, Protein 4.8 grams protein, SaturatedFat 17.6 grams saturated fat, ServingSize 1/2 a mini loaf, Sodium 380 grams sodium, Sugar 36.6 grams sugar

COCONUT BREAD



Coconut Bread image

I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 11

2 cups sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely.

Nutrition Facts :

COCONUT SWEET BREAD



Coconut Sweet Bread image

Provided by Felix

Categories     Breads

Time 1h10m

Number Of Ingredients 13

3 cups all-purpose flour
1 small coconut
1 cup sugar
1/2 cup butter (unsalted)
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. ground cinnamon
1/2 tsp. ground 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.

Steps:

  • 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.
  • If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.

COCONUT BREAD



Coconut Bread image

Moist, soft, and sweet, this glazed Coconut Bread is perfect with a cup of tea or coffee! A simple quick bread that comes together in minutes, with no mixer required.

Provided by Allie {Baking A Moment}

Categories     Snack

Time 1h20m

Number Of Ingredients 14

2 cups all-purpose flour
1 1/2 cups sweetened shredded coconut
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsweetened coconut milk ((the kind in a can))
1/4 cup unsalted butter, (melted)
1 large egg
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup unsweetened coconut flakes
1 1/2 cups powdered sugar
1/4 cup unsweetened coconut milk ((the kind in a can))
1 teaspoon coconut extract

Steps:

  • Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
  • Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
  • Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
  • Pour the liquid ingredients into the dry, and fold together just until combined.
  • Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
  • Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
  • Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
  • Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
  • Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

Nutrition Facts : Calories 604 kcal, Carbohydrate 84 g, Protein 6 g, Fat 28 g, SaturatedFat 23 g, Cholesterol 35 mg, Sodium 210 mg, Fiber 4 g, Sugar 56 g, ServingSize 1 serving

TRINIDAD COCONUT SWEET BREAD



Trinidad Coconut Sweet Bread image

A sweet bread made with grated, coconut, raisins, cherries, currants and dried fruits, often flavored with spices like nutmeg, cinnamon

Provided by Renz

Categories     Snacks, Dessert

Time 1h10m

Number Of Ingredients 14

1 dry coconut
1 cup water
6 cups flour
6 teaspoons baking powder
2 cups sugar
1 stick butter
1 cup raisins
1/2 cup chopped cherries
3/4 cup mixed peel
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon coconut essence (or mixed essence)
2 tablespoons water
2 tablespoons sugar

Steps:

  • Remove coconut meat from the shell.
  • Chip up meat into smaller pieces for blending.
  • Add chopped coconut to water and blend till fine
  • Empty mixture into a large bowl
  • Mix sugar and water together till sugar dissolves
  • Set aside
  • Heat oven to 350 degrees
  • Add flour, baking powder, butter, and sugar to coconut husk and mix
  • Add raisins, mixed peel, cinnamon, nutmeg, and essence.
  • Mix till combined
  • Pour mixture into 2 greased loaf pans
  • Place in preheated oven and bake until golden. (about 45 minutes)
  • Mix sugar and water together till sugar dissolves
  • Brush baked bread with glaze

BAJAN COCONUT BREAD



Bajan Coconut Bread image

Provided by Regina Schrambling

Time 1h15m

Yield One loaf

Number Of Ingredients 9

1 small fresh coconut
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup, plus 1 teaspoon, sugar
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1/2 teaspoon vanilla
About 1/4 cup milk

Steps:

  • Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
  • Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
  • In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
  • In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
  • Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
  • Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 146 milligrams, Sugar 2 grams, TransFat 0 grams

SWEET COCONUT BREAD



Sweet Coconut Bread image

A Bahamas recipe.

Provided by philipp.wagner

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h36m

Yield 40

Number Of Ingredients 15

3 ½ cups brown sugar
2 (8 ounce) packages grated coconut
1 cup all-purpose flour
¾ cup seedless raisins
4 ounces candied mixed fruit peel
4 ounces fresh cherries, pitted and cut into small pieces
¼ cup baking powder
1 tablespoon mixed essence
½ teaspoon ground nutmeg
1 cup margarine
½ cup shortening
½ cup milk
½ teaspoon salt
1 tablespoon water, or more if needed
5 teaspoons white sugar, or more to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
  • Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
  • Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
  • Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
  • Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.5 g, Cholesterol 0.2 mg, Fat 10.4 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 4.5 g, Sodium 267.2 mg, Sugar 25.9 g

COCONUT SWEET BREAD



Coconut Sweet Bread image

Provided by Felix

Categories     Breads

Time 1h10m

Number Of Ingredients 13

3 cups all-purpose flour
1 small coconut
1 cup sugar
1/2 cup butter (unsalted)
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. ground cinnamon
1/2 tsp. ground 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.

Steps:

  • 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.
  • If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.

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