Barbadian Coconut Sweet Bread is often made at holiday or special occasions time in Barbados. This richly textured coconut bread is a traditional favorite of all Barbadians. It can be eaten anytime, day or night and commonly referred to as “Bajan Sweet Bread”. The sweet aroma from a Bajan Sweet bread in the oven will draw neighbors you never knew you had.
This delicious coconut bread is most enjoyable with a cup of hot chocolate or a glass of fruit punch. Do you know that I have a very diverse palate? Oh well… now you all know my lovely friends! I enjoy cooking dishes from various regions of the world and love the smell of different seasonings and spices aroma in my pantry and kitchen; which you will have a front row glance as we cook up a storm together.
This Barbadian Coconut Sweet Bread was one of the dessert servings from my 2020 Thanksgiving celebration. Usually each year, I like to change up my menu list with servings that we have never had previously and for 2020, I found this unique recipe for Barbadian Coconut Sweet Bread from the “Taste Of The Caribbean” cookbook. I decided to make it and now everyone cannot stop wanting more of this bread. 😊
The bread is called a sweet bread and the outcome is not sweet, but a subtle nice flavor especially toasted with butter. All special occasions…with this recipe you no longer have to go to the bakery every time you want a piece of Barbados coconut sweet bread. You can simply make this delicious treat in your own kitchen. All of the ingredients in this recipe can be gathered at your local grocery store or market. For storage and retaining the freshness of the sweet bread, store them unwrapped at room temperature. Once sliced, place breads in airtight plastic bags and store at room temperature.
Barbadian Coconut Sweet Bread
Equipment
- Conventional Oven – set at 350 °F
- Large Bowl
- Baking Mixer
Ingredients
- ¾ cup butter
- ⅔ cup raw sugar
- 2 cups self-rising flour
- 4 ounces dried coconut (unsweetened coconut flakes used)
- 1 tsp ground cinnamon
- 2 tsps vanilla extract
- 1 tbsp rum (optional)
- 2 eggs
- ⅔ cup milk
- 1 tbsp superfine sugar, blended with 2 tbsps water, to glaze
- 1 pinch salt
Instructions
- Preheat the oven to 350 °F and lightly grease a bread pan.
- In a mixer cream together the raw sugar and butter.
- Add flour, salt, grated coconut flakes, cinnamon, vanilla extract, rum if using, eggs, milk and mix well until a firm dough is formed. If the mixture is too dry, moisten with additional milk.
- Split the dough evenly and place in the prepared loaf pans. Glaze with sugared water 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. When cooled, slice, and serve with a fresh pot of tea.
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