If you love nutmeg, cherries, and a whole lotta coconut, you are definitely going to love this Bajan coconut sweet bread.
Barbados has it all– sun, sand, and of course, it’s the birthplace of Rihanna.
Located in the Caribbean near Trinidad and Tobago, this tropical island is known for their snorkeling and scuba diving along their reefs. From world-class resorts to water sports and adventures, it’s no wonder this island is a popular hot spot.
If there is something that makes Barbados unique, and makes visitors come back to Barbados time and time again,it has to be the people who inhabit the island. Barbadians, called Bajans, are friendly people that constantly smile. And it’s no wonder, I would smile too if I lived on that beautiful island!
And lets not forget the cuisine!
Bajan cuisine is a fun mixture of African, Indian, Creole, and British influences. Delish!
Today I decided to bake up some Sweet coconut bread filled with dried cherries. It’s the perfect snack to eat with your afternoon tea (which was influenced by the British).
What’s great about this bread is that it is so quick to put together. You just need to cream up the butter and sugar and then add all the ingredients into the bowl. Simple as that!
I really love the use of dried cherries in this bread but you can always substitute raisins or other dried fruits instead.
Love the taste of the tropics?
Sip this classic Cuban Mojito filled with mint.
Bajan Coconut Sweet Bread
This Barbados sweet bread is filled with coconut and dried cherries.
- 2/3 cup butter softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups grated coconut
- 1/2 cup dried cherries
- 1 tsp nutmeg
- 1 Tbsp almond extract
- 1 1/3 cups evaporated milk
- 3 T water
Preheat your oven to 350ºF and lightly grease 2 loaf pans or 1 large cake pan.
In a mixer cream together the sugars and the butter. Scrape down and add in flour, baking soda, salt, grated coconut, dried cherries, and nutmeg. Stir to combine.
Stir in almond extract, evaporated milk, and water until a dough forms. Pour the dough into the prepared pans and bake until a toothpick inserted is removed cleanly, about 40 minutes. Cool completely in the pan before removing.