Caribbean Coconut Sweet Bread
 
Prep time
Cook time
Total time
 
This recipe is adapted from the book "Caribbean Cookbook" by Rita G. Springer. Nicole shared the recipe with me along with a few notes about how she modifies it. I have written it up in my own words below!
Author:
Serves: 2 loaves
Ingredients
  • 4 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 150 grams sugar (this is ¾ cup sugar minus 1 tablespoon)
  • ½ pound melted shortening or butter (Nicole and I use butter)
  • ¾ cups milk
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 cups grated unsweetened coconut (important to use grated unsweetened; Nicole said it's best if you buy a whole coconut, crack it open and grate it yourself, but store-bought grated unsweetened coconut works, too)
  • Sugar for sprinkling OR equal parts sugar-water mixture, for the top of the bread
  • Optional Stuffing: ⅓ cup unsweetened grated coconut + 1 teaspoon vanilla extract + ½ tablespoon sugar mixed together
Instructions
  1. Preheat oven to 350ºF.
  2. Sift dry ingredients into a large bowl then stir in sugar. (I used my KitchenAid mixer, which I highly recommend if you have one.)
  3. Add melted shortening/butter, milk, egg and vanilla extract. Stir in coconut.
  4. Blend ingredients well (this is where the mixer comes in handy!).
  5. Knead slightly on lightly floured board or knead in your mixer with the dough hook for a couple of minutes.
  6. Divide dough into two, shape into loaves and place in greased bread pans, ensuring dough does not fill the pans more than ⅔ full. Optional: Stuff the optional "stuffing mixture" from the ingredients list above into the center of the loaves, opening the loaf and putting the mixture in the middle and then reshaping the loaf again before putting it in the pan.
  7. Score the top of the loaf (Nicole likes to make Xs, a long line down the middle is pretty, too!) and sprinkle liberally with sugar. Alternately, Nicole likes to brush the tops with a sugar-water mixture (use equal parts water and sugar, about ¼ cup each - mix together and let sit a few minutes to dissolve before using). About every 5 minutes or so during the cooking time brush the loaves with the sugar water. Either technique works beautifully.
  8. Bake for about 40-45 minutes, or until bread is golden brown.
Notes
The bread is quite crumbly but far from dry...the flavor and texture are wonderful! Just use a serrated knife when slicing!
Recipe by This Week for Dinner at https://thisweekfordinner.com/podcast-46-nicole-blades-caribbean-coconut-sweet-bread-recipe/