Irresistible Barbadian Coconut Sweet Bread: A Tropical Delight for Any Time

Every home baker knows the delightful challenge of rummaging through a well-loved (and perhaps slightly overstuffed) pantry. Recently, I found myself embarking on such an adventure, sifting through an array of baking supplies. Tucked away at the back, a packet of desiccated coconut, nearing its expiration date, suddenly presented a delicious culinary quest. This Barbadian Coconut Sweet Bread recipe isn’t just about crafting something exquisite; it’s a testament to the joy of resourcefulness, born from a simple desire to use up what’s on hand and prevent any ingredient from going to waste. It’s a delightful reminder that sometimes, the most unexpected finds lead to the most memorable creations. And, as Christmas baking season approaches, it’s a perfect excuse to clear out the old to make way for the new festive treats!

The Inspiration: From Pantry Find to Caribbean Comfort

My philosophy in the kitchen has always been one of “waste not, want not.” If an ingredient isn’t showing signs of spoilage, it’s destined for a delicious transformation. This simple principle often forces a delightful burst of creativity, pushing me to experiment and invent. This particular Barbadian coconut sweet bread emerged from just such an occasion. What started as a mission to utilize some forgotten desiccated coconut blossomed into a truly exceptional baked good. The process of having to innovate with a specific item can be incredibly rewarding, leading to recipes that become instant classics in your repertoire. It’s a wonderful feeling to turn something that might have been discarded into a comforting, flavourful masterpiece that delights everyone who tastes it.

Discovering the Unique Charm of Barbadian Coconut Sweet Bread

Describing the texture of this unique sweet bread is an experience in itself – imagine the best qualities of a scone, a pound cake, and a soda bread, beautifully combined. It boasts a wonderfully dense yet tender crumb, rich and satisfying without being heavy. The texture is delightfully crumbly, yielding easily to the touch, and it carries an alluring, subtle moisture that makes each bite incredibly appealing. Forget any reservations about the word “moist”; in this context, it simply refers to the succulent, rich quality that makes this bread so incredibly moreish. Each slice delivers a delicious burst of authentic coconut flavour, beautifully complemented by delicate hints of warm vanilla, comforting mixed spices, and a whisper of rum. It strikes a perfect balance, being subtly sweet rather than overtly sugary, making it an ideal choice for a delightful breakfast, a satisfying afternoon snack, or even a light dessert. For an unparalleled experience, try it toasted to a golden crisp and generously spread with a dollop of creamy butter. While its exterior might seem unassuming, the depth of its flavour and its irresistible texture will undoubtedly captivate your taste buds and have you reaching for more.

The Magic of Rum – Or Its Alternatives

One of the intriguing elements in this Barbadian sweet bread is the addition of rum. Fear not, the cake doesn’t carry an overpowering alcoholic taste; rather, it contributes a nuanced, subtle warmth that perfectly complements the tropical notes of the coconut. During the baking process, the alcohol largely evaporates, leaving behind only its fragrant essence and a deeper layer of flavour. However, if you prefer to omit alcohol altogether, or simply wish to explore other flavour profiles, there are several excellent substitutions. You can replace the rum with an equal quantity of your preferred liquid. Amaretto would introduce a lovely almond hint, while orange flower water could add an elegant, floral aroma. For those who wish to keep the focus purely on the coconut and spices without any additional complex flavours, plain milk works wonderfully. You could also consider a splash of pineapple juice for an even more tropical twist, or a dash of rum extract (non-alcoholic) for that characteristic flavour without the alcohol content. The versatility of this recipe allows for personal customization, ensuring everyone can enjoy this delicious treat.

Baking Perfection: Tips for Your Loaf

When preparing this sweet bread, it’s important to note that the mixture is not a typical cake batter; it should have the consistency of a soft, pliable scone dough. This texture is key to achieving the bread’s characteristic density and crumbly nature. The recipe is designed for one large loaf, typically baked in a 900g (2lb) loaf tin, which yields a generous serving perfect for sharing. However, you have the flexibility to adjust the size to your preference. If you’d like smaller, more manageable loaves, simply divide the dough in half and bake it in two 450g (1lb) loaf tins. The baking temperature remains the same, but you should start checking for doneness a bit earlier, around 45 minutes into baking. A skewer inserted into the center should emerge clean, indicating it’s perfectly baked through. I’ve even contemplated baking individual mini loaves in a mini loaf pan; they would be incredibly charming for single servings or gifts! While I don’t own such a pan myself to provide an exact baking time, a rough estimate would be around 25-30 minutes, keeping a close eye on them to prevent overbrowning. Experimentation is part of the fun in baking, so feel free to explore different sizes that suit your needs.

Ingredients You’ll Need to Craft This Caribbean Delight

(Please note: while I’ve provided conversions from grams to US cup measurements, I highly recommend using a digital metric scale for accuracy. Baking by weight ensures more consistent and reliable results, especially for recipes where precision is key.)

1 tbsp caster (superfine) sugar
175g (⅔ cup plus 1tbsp) unsalted butter, softened
225g (1 + ¾ cups plus 2 tbsp) self-raising flour
200g (1 + ⅔ cups) plain flour (all-purpose)
115g (⅔ cup) demerara sugar (or light brown sugar)
115g (1 + ¼ cups) desiccated (dry unsweetened shredded) coconut
1 tsp mixed spice (or pumpkin pie spice blend)
1 tsp ground ginger
150ml (scant ⅔ cup) whole milk
2 large eggs
2 tsp vanilla extract
1 tbsp rum (or an equal quantity of liquid of your choice, such as amaretto, orange flower water, or milk)

Step-by-Step Baking Instructions for Perfect Barbadian Coconut Sweet Bread

1. Prepare Your Oven and Tin: Begin by preheating your oven to 180°C (350°F / Gas Mark 4). Thoroughly grease and line a 900g (2lb) loaf tin with baking parchment, ensuring an overhang on the sides to easily lift the loaf out later. In a small bowl, combine the tablespoon of caster sugar with two tablespoons of hot water, stirring until the sugar dissolves. Set this sugar water aside; it will be used later for brushing the loaf.

2. Mix Dry Ingredients: In a large mixing bowl, add the softened butter and both the self-raising and plain flours. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles fine breadcrumbs. This step can also be done quickly in a food processor if you prefer. Once you have the breadcrumb consistency, stir in the demerara sugar, desiccated coconut, mixed spice, and ground ginger, ensuring all the dry ingredients are well combined.

3. Combine Wet and Dry: In a separate bowl, whisk together the milk, eggs, vanilla extract, and rum (or your chosen liquid alternative) until well blended. Create a well in the center of your dry ingredients and pour in the wet mixture. Using a sturdy spoon or your hands, mix everything thoroughly until no dry pockets of flour remain. Be careful not to overmix; the dough should come together to form a soft, cohesive scone-like dough.

4. Shape and Bake: Gently shape the dough into a log and carefully transfer it into your prepared loaf tin, pressing it down evenly to fit the tin. Brush the top of the dough generously with some of the reserved sugar water (you won’t use it all yet). Place the tin in the preheated oven and bake for 1 to 1½ hours. To prevent the top from browning too quickly, loosely cover the loaf with a piece of aluminium foil about halfway through the baking time. The loaf is done when a skewer inserted into its center comes out clean.

5. Cool and Finish: Once baked, remove the loaf from the oven and let it cool in the tin for a few minutes. This allows it to firm up slightly. Then, carefully transfer the loaf to a wire rack to cool completely. While it’s still warm, brush the remaining sugar water over the top of the loaf; this creates a lovely shine and adds a touch of sweetness to the crust. Allow the sweet bread to cool completely before slicing and serving. This ensures the texture sets properly and the flavours fully develop.

Recipe Notes & Variations for Your Caribbean Sweet Bread

This recipe provides a fantastic foundation, but don’t hesitate to make it your own! For an extra burst of citrus, add the zest of one orange or lime to the dry ingredients. If you’re a fan of nuts, a handful of chopped pecans or walnuts could be folded into the dough alongside the coconut. Toasted coconut flakes sprinkled on top before baking would also add a beautiful crunch and enhanced flavour. This sweet bread freezes wonderfully; once completely cooled, wrap it tightly in cling film and then in foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature and refresh with a quick warm-up in the oven for that freshly baked taste. It’s a perfect make-ahead option for entertaining or for having a delicious treat on hand.

Serving Suggestions to Elevate Your Experience

While this Barbadian Coconut Sweet Bread is absolutely divine on its own, especially when fresh and warm, there are many ways to enjoy it. As mentioned, toasting a slice and spreading it with butter is a classic. Consider elevating it further with a dollop of clotted cream and a spoonful of your favourite tropical jam, like mango or guava. It also pairs wonderfully with a cup of strong coffee or a refreshing iced tea. For a simple dessert, serve it alongside a scoop of vanilla ice cream or a drizzle of warm caramel sauce. Its versatility truly makes it a star at any meal or snack time.

(Recipe adapted from The Complete Mexican, South American and Caribbean Cookbook by Jane Milton, Jenni Fleetwood and Marina Filappelli)

Share Your Tropical Creation!

We absolutely love seeing your culinary adventures! If you try this delightful Barbadian Coconut Sweet Bread recipe, please share your experience and photos. Join the vibrant online baking community and inspire others with your delicious results. This recipe is perfect for sharing on your favourite social platforms and showcasing your baking talent. Don’t forget to tag us or link back to this recipe so we can see your fantastic creations. Happy baking!

I am sharing this with Showcase Your Talent Thursday, Foodie Fridays, Fiesta Friday and Eat. Create. Party!