Cherry Coconut Sweetbread

Yield: 1 loaf

Ingredients Needed

•           2 ½ cups All-Purpose Unbleached Flour

•           3 tsp Baking Powder

•           ½ tsp Salt

•           1 ¾ cups Brown Sugar

•           1 cup Red Cherries

•           ½ cup Raisins

•           ¼ cup Glazed Mixed Fruits

•           1 ½ cups Finely Grated Coconut

•           ¼ tsp Grated Nutmeg

•           2 tbsp Margarine

•           4 heaped tbsp Dairy Dairy Low Fat Powdered Milk + ½ cup Water (mixed)

•           1 Egg (room temperature)

•           1 tsp Vanilla Essence


•           Preheat oven to 320º F.

•           Grease one 8-inch bread tin with margarine.

•           Lightly flour the bread tin and set aside (this aids in easier removal of the sweetbread).

•           In a large bowl sift flour, baking powder, and salt.

•           Add sugar, cherries, raisins and glazed mixed fruits. Mix evenly with a wooden spoon.

•           Add grated coconut and grated nutmeg. Again mix evenly with a wooden spoon. Set aside.

•           In a small pot under low heat melt 2 tbsp margarine. When completely melted remove from heat and let cool.

•           Using another small bowl add Dairy Dairy Low Fat Powdered Milk, egg, vanilla essence and melted butter. Mix at low speed using a stand mixer.

•           In the bowl with the flour mixture make a well in the centre and add milk mixture. Mix slowly and evenly using a wooden spoon.

•           The mixture should thicken. However, do not attempt to knead mixture with hands. Only use a wooden spoon and if necessary, a knife to remove mixture from the spoon.

•           When evenly mixed, pour into bread tin and bake for about 1 hour or until an inserted toothpick comes out clean.

•           When completely cooled, remove from bread tin and serve.

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4 thoughts on “A very Cherry Coconut Sweetbread”

  1. Nice recipe, however, I think all our flour is bleached, if anyone knows of unbleached flour please post, because I would like to get some.

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