Recipes

COCONUT SWEETBREAD – Chef Cheryl

Courtesy Chef Cheryl – Ann Shortt-Charles

Ingredients

2 ½ cups flour
2 ½ teaspoon Regal Baking Powder

1 cup grated coconut
½ cup Regal Raisins
½ cup mixed fruits
1 ½ cups Regal Caster Sugar
1 egg
1 cup evaporated milk
½ cup melted butter
¼ cup brown sugar
1 tbsp water

1/2 tsp cinnamon powder 

1/2 tsp grated nutmeg

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a loaf pan and line with greaseproof paper. Set aside.
  2. Combine all dry ingredients in a mixing bowl, mix until completely combined.
  3. Mix all wet ingredients in a mixing bowl.
  4. Place the wet ingredients into the dry and combine until completely mixed. Pour into lined baking pan
  5. Place in preheated oven and bake for approximately 45 minutes.
  6. Combine water and brown sugar: set aside.
  7. Remove sweet bread from the oven once golden brown, brush the sugar mixture over the sweet bread place back in the oven for a further 5 minutes, to set the sugar mixture.
  8. Remove from the oven allow to cool and remove from baking pan.

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