Coconut Sweetbread

When I think of coconut sweetbread, I think of Sundays and Christmas!  The prep work is worth the smell and taste.  I hope my recipe is clear and easy to follow.

Coconut sweetbread

4 cups flour
4 teaspoons baking powder
1 pack instant yeast
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 cup mixed fruit
1/2 red cherries
1/2 cup green cherries
1 cup golden raisins
2 1/2 cups coconut, grated
1/2 cup sweetened coconut flakes
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, grated
2 eggs
3/4 cup evaporated milk
2 teaspoons mixed essence
1 teaspoon coconut essence
1/2 lb butter (softened)

Coconut sweetbread

For a smooth process, take eggs and butter out of the refrigerator 30-45 mins prior to baking.  Measure all remaining wet and dry ingredients and set aside.  Ensure that you have everything measured and ready before you begin.  Chop the cherries and mixed fruit and set aside. Lastly, crack open 1 dried coconut and using a spoon, pry the coconut off of the shell.  At this point you can either grate the coconut using a box grater, blend with some water in your blender, or my favourite – drop it in the Ninja and pulse until shredded.

Preheat oven to 325 degrees.

So here goes…

Sift flour 3 times and remeasure 4 cups.  Add cinnamon, nutmeg, salt, sugar (brown and granulated), baking powder and yeast.  Briefly whisk to combine ingredients.  Now add the coconut, raisins and chopped fruit to dry ingredients.  Whisk again until all the fruit is covered in flour.  In a separate bowl, add beaten eggs, melted butter, essence and evaporated milk.  Combine ingredients completely.  Pour wet ingredients into dry ingredients to stir until fully incorporated.  Batter such be sticky.  Grease and flour loaf pans.

Spray a measuring cup with cooking spray and use it to transfer batter from bowl to loaf pan.  At this point, I let my batter sit for 15 mins on the counter before placing in the oven.  At this point you can add some cherries to make your sweetbread pretty. Place in the oven and set timer to 1 hour.

After 1 hour check the sweetbread using a wooden skewer.  If the skewer is clean then then bread is ready.  If there’s wet or sticky batter on the skewer let the bread cook until done.

Any questions email me!

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