A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.

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Recipe Summary

Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.

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  • Blend together the butter, sugar, eggs, evaporated milk and almond extract.

  • Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.

  • Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.

  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

Nutrition Facts

1063 calories; protein 15.2g 31% DV; carbohydrates 188.8g 61% DV; fat 30g 46% DV; cholesterol 108.8mg 36% DV; sodium 1362.7mg 55% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
01/05/2004
Delicious recipe! Tastes like my Mom's. As a personal preference I would use less sugar and a little less coconut and substitute Trinidad mixed essense (may be found in a West Indian or Indian grocery) for the almond extract. Thanks for the submission...I will be making this again! Read More
(20)

Most helpful critical review

Rating: 1 stars
05/03/2005
This recipe is larger than two 9x5 loafs of bread! The batter fills the 9x5 pans to the very top, so 350 degrees for 35 minutes is not long enough to cook the dough in the middle. It turns out burned on the outside, raw on the inside. Read More
(23)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
05/03/2005
This recipe is larger than two 9x5 loafs of bread! The batter fills the 9x5 pans to the very top, so 350 degrees for 35 minutes is not long enough to cook the dough in the middle. It turns out burned on the outside, raw on the inside. Read More
(23)
Rating: 4 stars
01/05/2004
Delicious recipe! Tastes like my Mom's. As a personal preference I would use less sugar and a little less coconut and substitute Trinidad mixed essense (may be found in a West Indian or Indian grocery) for the almond extract. Thanks for the submission...I will be making this again! Read More
(20)
Rating: 4 stars
03/01/2008
This recipe is ok except the cooking time is all wrong. It requires way longer than the time specified. Like about an hour maybe! Read More
(9)
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Rating: 5 stars
08/29/2003
Yum Read More
(7)
Rating: 5 stars
11/28/2014
Delish!! My only issue is that it makes a lot if sweet bread ...they need to have it measured out for maybe 2 loaves. I usually get 5 to 6 loaves from this recipe...but I. Love it. Read More
(3)
Rating: 3 stars
04/15/2015
Warning: the recipe has an error. It calls for 3 times too much baking powder! The batter was horribly bitter when I made it as is. I ended up having to make another (double) batch of this recipe without any baking powder and then mixing it all together which turned out pretty well. The triple recipe gave me a total of 2 regular loaf pans 5 mini loaves an 8"x10" pan 24 regular muffins and 4 giant muffins. And all of them took WAAAAAY longer to cook than the recipe said. Even the regular muffins took almost half an hour. Having said that however the bread was quite tasty. I did make a few changes: I had no almond extract so I substituted almond meal for about 1/3 of the flour called for. I also switched coconut cream for the evaporated milk and I used coconut oil instead of 1/3 of the butter. I didn't have enough grated coconut for the whole triple recipe but with those additions it still tasted good and coconutty. (It probably would have tasted even better if I'd had enough instead of just about half.) I had a problem with the outside getting too dark while the inside was still gooey. Read More
(2)
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Rating: 5 stars
02/03/2020
This recipe is nice. it makes 2 nice sized sweet breads. I didn't use the amount of flour required. And I had to add a bit more evaporated milk because the batter was a little stiff. I baked them for about 70 minutes on 350. It's delicious and my trini husband loves it.?? Read More
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