Trinidad Coconut Sweet Bread Recipes

COCONUT SWEET BREAD

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.

TRINIDAD SWEETBREAD

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.

COCONUT SWEET BREAD

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 SWEET BREAD - TRINIDAD

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.

TRINIDAD COCONUT SWEET BREAD

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

EGGLESS COCONUT SWEET BREAD

Steps:

• In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
• In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
• Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
• Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9" loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.