Heat the oven to 350F and butter and line a nine-by-five-inch loaf pan.
Serves 10
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 2 tsp vanilla extract
- 2 cups unsweetened shredded coconut
- 3/4 cup raisins
- 2 tbsp demerara sugar, for the top
Instructions
- Heat the oven to 350F and butter and line a nine-by-five-inch loaf pan.
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a large bowl.
- Beat the softened butter with the brown sugar for 4 minutes until light, then beat in the eggs one at a time followed by the vanilla.
- Fold the dry ingredients into the butter mixture alternately with the evaporated milk, starting and ending with the flour, and stop as soon as no streaks remain.
- Fold in the shredded coconut and raisins; the batter will be thick and sandy rather than pourable.
- Scrape into the pan, smooth the top, and scatter the demerara sugar evenly across the surface.
- Bake 60 to 70 minutes until deeply browned and a skewer comes out with a few moist crumbs, tenting with foil if the top darkens early.
- Cool in the pan 15 minutes, then turn out onto a rack and cool completely before slicing.
- Barbadian sweet bread sits somewhere between cake and tea bread, sturdy enough to survive a school bag and rich enough to feel like a treat. Bajan bakers traditionally make it with freshly grated coconut, and if you can find a whole one the flavor is worth the work, though unsweetened shredded coconut gets you most of the way there. It keeps for four days wrapped at room temperature and actually improves on the second day as the coconut softens into the crumb.
Nutrition (estimated, per serving)
- Calories: 460 kcal
- Protein: 7g
- Fat: 24g
- Carbohydrates: 56g
- Fiber: 4g
- Sugar: 30g
- Sodium: 260mg
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