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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”.

Barbadian Coconut Sweet Bread

Angie | Okra Pantry
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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine Barbadian
Servings 2 loaves
Calories 234 kcal

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.
Keyword Barbadian Coconut Sweet Bread, Bajan Coconut Sweet Bread,, West Indian Coconut Bread, Carribean Sweet Bread, Barbados