Can I use fresh coconut instead of shredded sweetened coconut?
Yes, you can use about 1 1/2 cups of freshly grated coconut. It will add an even more authentic flavor.
DESSERT
Trinidadian Coconut Sweet Bread with Glazed Cherries
This delightful Trinidadian Coconut Sweet Bread is a rich, moist loaf packed with tropical coconut flavor and topped with a vibrant, sweet cherry glaze. It's a perfect treat for breakfast, dessert, or an afternoon snack, bringing a taste of the Caribbean to your table.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
02
In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time until well combined.
03
Gradually add the dry ingredients to the wet ingredients, alternating with the full-fat coconut milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
04
Fold in the shredded sweetened coconut until evenly distributed throughout the batter.
05
Pour the batter into a greased and floured 9x5 inch loaf pan. Bake at 350°F/175°C for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the sweet bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
06
While the sweet bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and maraschino cherry juice until smooth. Stir in the halved maraschino cherries.
07
Once the sweet bread is completely cool, pour the cherry glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing and serving.
About This Recipe
This delightful Trinidadian Coconut Sweet Bread is a rich, moist loaf packed with tropical coconut flavor and topped with a vibrant, sweet cherry glaze. It's a perfect treat for breakfast, dessert, or an afternoon snack, bringing a taste of the Caribbean to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra burst of flavor, toast a small amount of shredded coconut and sprinkle it over the glaze before it sets. Ensure all ingredients are at room temperature for a smoother batter and better rise.
Easy Substitutions
You can substitute dried cranberries or chopped dried apricots for the maraschino cherries in the glaze for a different fruit flavor. Almond extract can be added to the batter for a complementary flavor profile.
Storage & Reheating
Store the Trinidadian Coconut Sweet Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen, tightly wrapped, for up to 2 months.
Serving Suggestions
Serve slices of Trinidadian Coconut Sweet Bread with a cup of hot tea or coffee. It's also delicious warmed slightly with a dollop of vanilla ice cream for a decadent dessert. For a brunch spread, pair it with fresh tropical fruit salad.
Common Mistakes
1. Overmixing the batter: This can lead to a tough, dense sweet bread. Mix until just combined. 2. Not cooling completely before glazing: Applying glaze to warm bread will cause it to melt and run off, rather than set nicely. 3. Using low-fat coconut milk: This can result in a less rich and moist bread. Opt for full-fat for best results. 4. Opening the oven door too early: This can cause the bread to sink in the middle. Avoid opening the oven door until at least 40 minutes into baking.
Frequently Asked Questions
What if I don't have maraschino cherries?
You can use a simple powdered sugar glaze with a splash of milk or water and a few drops of red food coloring for a similar visual effect, or omit the glaze entirely.
Can I add other spices to the sweet bread?
Absolutely! A pinch of nutmeg or cinnamon would complement the coconut flavor beautifully.
MORE TO KNOW
The key to a moist sweet bread is not to overmix the batter once the wet and dry ingredients are combined. Overmixing develops the gluten in the flour too much, leading to a tougher texture. Mix until just combined, with a few small lumps still visible, for a tender crumb. The quality of your coconut milk also plays a role; full-fat coconut milk will yield a richer, more flavorful bread.
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