Delicious Trinidadian Sweetbread

Delicious Trinidadian Sweetbread

What you will need: 2 cups all-purpose flour, sifted

3/4 cups brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/8 tsp freshly grated nutmeg

1/2 tbs grated ginger

1/8 tsp salt

1 1/2 cups finely grated coconut

1/2 cup seedless dark raisins and

1/4 cup cranberries

4tbs unsalted butter.

3/8 - 1/2 cup Coconut Milk, or more as needed

1/2 tbs vanilla extract

1 egg

Instructions:

Preheat oven to 325 degrees Fahrenheit.

1. Put the raisins and cranberries in a bowl with some hot water and let sit for about 10 minutes. Then get rid of the water and squeeze the water out. (I didn’t have mixed peel, so I used cranberries and raisins instead

2. Grease 1 pan and set aside.

3. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt.

4. Stir in coconut, raisins and cranberries.

5. In a measuring cup, add coconut milk, egg, melted butter and whisk to combine.

6. Add wet ingredients to dry ingredients and mix just until combined. The dough should be slightly sticky, if not add more coconut milk.

7. Form into a loaf with your hands and place in prepared pan. Place in the oven and bake until fully cooked, the outside is golden brown and a toothpick or skewer comes out clean, about  50 to 60 mins.

8. Take the sweetbread out of the pan and let the sweetbread cool down on an oven-rack.