Bajan Sweetbread

While cleaning out my Google Docs, I found this recipe.


  • Dry goods 1
    • 250 g plain white flour
    • 1 tbsp grated nutmeg
    • 1/2 tsp salt
  • Dry goods 2
    • 50 g shortening
    • 50 g margarine
  • Dry goods 3
    • 175 g brown sugar
    • 50 g cherries
    • 50 g raisins
    • 225 g grated fresh coconut (not desiccated)
  • Wet goods
    • 1 tbsp almond essence
    • 300 ml evaporated milk
    • 50 ml water
    • Liquid from grating the coconut


  1. Grate the coconut, and keep the liquid
  2. Sift the ingredients in “Dry goods 1” together to mix and aerate
  3. Combine in the ingredients in “Dry goods 2”, rubbing the fat into the flour
  4. Combine in the ingredients in “Dry goods 3”
  5. Combine in the ingredients in “Wet goods”
  6. Let the mixture sit for 15 minutes
  7. Place the mixture in a greased loaf pan (no more than 3/4 full), and dust with brown sugar
  8. Bake for 30 minutes. The bread is done when it pulls away from the sides of the pan
  9. Remove from tin immediately, and place on cooling rack

For a softer sweetbread, mix or kneed the dough to a sticky consistency by adding more liquid. For a stiffer or heavier sweetbread, kneed to a dough like stiffer consistency by adding more flour and less coconut juice.