Description

This Irresistible Coconut Sweet Bread is a delightful and aromatic treat that brings a tropical twist to your baking. Made with freshly grated coconut, warm spices like cinnamon and nutmeg, and studded with juicy raisins and mixed peel, this bread offers a perfect balance of sweetness and texture. Ideal for breakfast, brunch, or an afternoon snack, it’s a slice of paradise in every bite.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour (gluten-free option available)
1 cup granulated sugar (reduce if using sweetened coconut)
1 tbsp baking powder (for rise)
1 tsp salt (enhances flavor)
1 tbsp cinnamon (use fresh ground for better flavor)
1 tsp nutmeg (freshly grated is best)

Wet Ingredients

1 cup freshly grated coconut (unsweetened shredded coconut is a good alternative)
1/2 cup unsalted butter (softened, can replace with dairy-free butter)
1 cup evaporated milk (coconut milk enhances coconut flavor)
1 tbsp vanilla extract (use pure vanilla for best results)
1 large egg (can be omitted for a vegan version)

Add-ins

1 cup raisins or currants (or swap with dried cranberries or cherries)
1/4 cup mixed peel (optional)
1/4 cup chopped cherries (optional, can substitute with nuts)

For Glaze

2 tbsp sugar
1 tbsp water

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter to prevent the bread from sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined to ensure an even rise and consistent flavor.
Add Dry Add-ins: Gently stir in the freshly grated coconut, raisins, and mixed peel into the dry mixture, distributing the texture and flavors throughout the bread.
Prepare Wet Mixture: In a separate bowl, cream the softened unsalted butter until fluffy. Then mix in the large egg, vanilla extract, and evaporated milk until well combined, creating a smooth and aromatic wet base.
Combine Wet and Dry: Carefully fold the wet mixture into the dry ingredients using a spatula just until combined to avoid overmixing, which could make the bread dense.
Pour Batter and Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
Apply Glaze and Cool: If desired, mix the sugar and water to make a simple glaze and brush it over the warm bread after baking. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack for complete cooling.

Notes

You can substitute evaporated milk with coconut milk for an enhanced coconut flavor.
For a vegan version, omit the egg and use dairy-free butter.
Reduce sugar if using sweetened coconut to avoid excess sweetness.
Optional dried fruits like cranberries or cherries can be used instead of raisins or currants for variety.
Ensure not to overmix the batter to keep the bread light and fluffy.
The glaze is optional but adds a lovely shiny finish and mild sweetness.