Trinidad Sweetbread


"A traditional coconut and fruit bread from the island of Trinidad in the Caribbean."


servings 1063 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 1063 kcal
  • 53%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 188.8g
  • 61%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1363 mg
  • 55%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
  2. Blend together the butter, sugar, eggs, evaporated milk and almond extract.
  3. Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
  4. Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
  5. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
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  1. 7 Ratings


This recipe is larger than two 9x5 loafs of bread! The batter fills the 9x5 pans to the very top, so 350 degrees for 35 minutes is not long enough to cook the dough in the middle. It turns out ...

Delicious recipe! Tastes like my Mom's. As a personal preference, I would use less sugar and a little less coconut and substitute Trinidad mixed essense (may be found in a West Indian or Indi...

This recipe is ok except the cooking time is all wrong. It requires way longer than the time specified. Like about an hour maybe!


Delish!! My only issue is that it makes a lot if sweet bread ...they need to have it measured out for maybe 2 loaves. I usually get 5 to 6 loaves from this recipe...but I. Love it.

Warning: the recipe has an error. It calls for 3 times too much baking powder! The batter was horribly bitter when I made it as is. I ended up having to make another (double) batch of this rec...