Name: Trinidad Coconut Sweet Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Caribbean
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 3/4 cup sugar; 1 cup grated fresh coconut (or unsweetened desiccated coconut); 1/2 cup raisins; 1/4 cup dried cherries or mixed peel; 1/2 cup evaporated milk; 1/2 cup water; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 1 tablespoon melted butter (plus more for greasing)

A beloved treat across the Caribbean, Trinidad Coconut Sweet Bread is a flavorful, moist loaf that brings together the rich texture of grated coconut, the sweetness of dried fruits, and the warmth of cinnamon and nutmeg. It’s traditionally enjoyed during holidays, but I find it perfect for breakfast, dessert, or an afternoon tea break. Every slice feels like a warm hug from the islands.

Why You’ll Love This Recipe

I love how this sweet bread strikes the perfect balance between dense and moist. The use of fresh or desiccated coconut adds an authentic tropical flavor, while the dried fruits and spices create layers of taste in every bite. Whether I serve it during festive gatherings or just whip it up on a Sunday, it always disappears fast. Plus, it doesn’t require any yeast, which makes it simple and approachable even for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup sugar

1 cup grated fresh coconut (or unsweetened desiccated coconut)

1/2 cup raisins

1/4 cup dried cherries or mixed peel

1/2 cup evaporated milk

1/2 cup water

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

1 tablespoon melted butter (plus more for greasing)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a loaf pan with butter.

In a large bowl, I whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Then I stir in the sugar, grated coconut, raisins, and either dried cherries or mixed peel.

In a separate bowl, I combine the evaporated milk, water, vanilla extract, almond extract (if using), and melted butter.

I gently fold the wet ingredients into the dry mixture, being careful not to overmix.

I pour the batter into the prepared loaf pan and smooth out the top.

It goes into the oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, I slice and serve it just as it is or with a little butter on top.

Servings and timing

This recipe makes 8 servings.

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour 5 minutes

Calories per serving: Approximately 290 kcal

Variations

There are so many ways I like to switch this up:

I sometimes use chopped dried pineapple or papaya for a more tropical twist.

Swapping raisins for currants adds a different texture and flavor.

For a nuttier bite, I add a handful of chopped walnuts or almonds.

A splash of rum gives it a Caribbean flair for adult gatherings.

If I want it extra rich, I replace the water with coconut milk.

Storage/Reheating

I usually wrap the sweet bread tightly in foil or plastic wrap and store it at room temperature for up to 3 days.
For longer storage, I keep it in the fridge where it lasts up to a week.
To freeze, I wrap it well in plastic and foil and freeze for up to 2 months.
When I’m ready to enjoy it again, I warm slices in the microwave for about 10–15 seconds or toast them lightly for a crispy edge.

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FAQs

What can I use instead of fresh coconut?

If I don’t have fresh coconut on hand, I use unsweetened desiccated coconut. I sometimes soak it in a little warm milk to soften it up.

Can I make this bread vegan?

Yes, I substitute evaporated milk with coconut milk and use plant-based butter to make it vegan-friendly.

Why did my bread turn out dry?

Overbaking or using sweetened coconut can dry it out. I always keep an eye on the baking time and use fresh or unsweetened coconut to retain moisture.

Can I reduce the sugar?

Yes, I’ve successfully reduced the sugar by 1/4 cup and still had great results. The dried fruits add natural sweetness too.

Do I need to sift the flour?

While it’s not essential, I find that sifting helps the bread turn out lighter and prevents lumps in the batter.

Conclusion

Trinidad Coconut Sweet Bread is more than just a dessert—it’s a taste of tradition and warmth. I love how simple it is to prepare, and yet it never fails to impress with its rich coconut flavor and soft crumb. Whether I’m sharing it with family or enjoying it solo with tea, it’s always a welcome treat.

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