Eggless Coconut Sweet Bread: A Sweet and Nutty Delight

Trinidad Sweet Bread is a beloved traditional dessert in Trinidad and Tobago, and it is also popular throughout the Caribbean. This bread is typically served during the holiday season, but can also be enjoyed year-round. It is a moist, sweet loaf that is perfect for breakfast or as a dessert after a meal.

While there are many variations of the Trinidad Sweet Bread recipe, this particular recipe is eggless and lower in calorie content. It is a simple and easy recipe to follow, making it perfect for both novice and experienced bakers. With its perfect blend of spices, including cinnamon and nutmeg, this sweet bread is a flavorful addition to any meal. Whether you’re looking for a new dessert to try or just want to enjoy a taste of the Caribbean, this Trinidad Sweet Bread recipe is sure to satisfy your sweet tooth.

Prep Time12minutes mins

Cook Time15minutes mins

Total Time27minutes mins

Course: Breads

Cuisine: Caribbean, creole

Servings: 1 9″ loaf


  • 1 cup fresh grated coconut
  • 1 cup brown sugar
  • ¼ cup milk
  • 1 tsp vanilla essence
  • 3 cup flour
  • 3 tsp baking powder
  • 1 tsp spice
  • 1 tsp nutmeg
  • ¼ cup butter
  • 1 cup raisins
  • ½ cup cherries
  • ½ cup currants
  • 1 pinch salt optional


  1. In a medium-size bowl combine the grated coconut, sugar, and essence. Rub in the butter into the coconut mixture with a strong fork.
  2. In another bowl shift the flour, baking powder, salt, spice and nutmeg together. Stir in the coconut mixture into the flour.
  3. Add the milk and vanilla essence. Mix for a soft dough. Adding the milk last prevents you from mixing a loose dough, especially if you use grated coconut.
  4. Fold in the raisins, cherries, and currants. Pour the batter into a well greased 9” loaf pan. Bake for 60 minutes in a preheated 350°F (180°C) oven or until an inserted skewer is removed clean.

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Recipe © Simply Trini Cooking. All rights reserved

Coconut Sweet Bread

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breads
Cuisine: Caribbean
Servings: 10
Author: Felix


  • 3 cups all-purpose flour
  • 1 small coconut
  • 1 cup sugar
  • 1/2 cup butter unsalted
  • 1/2 cup of each: raisins cherries, and mixed fruit
  • 1 egg
  • 3 tsp. baking powder
  • 2 tsp. Angostura bitters
  • 1 tsp. mixed essence
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 cup of coconut milk
  • Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water.


  • Finely grate the coconut in a blender with 1 cup of water. Strain the coconut from the water. Set the water aside.
  • In a separate bowl, mix together the grated coconut, sugar and egg. Cut in the butter. Mix well. Add the Angostura bitters and mixed essence.
  • Sift together the flour and baking powder. Mix in the nutmeg and cinnamon. Blend together the coconut mixture, coconut water, and flour mixture. Blend to make a soft dough.
  • Add the mixed fruit, raisins, and cherries to the dough. Mix well. Pour in greased dish and bake for 350 degrees F. for about 52 minutes or until a knife inserted in the center comes out clean.
  • If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.
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