Coconut Sweet Bread

To make coconut sweet bread from scratch, start by preheating your oven to 350 degrees F. Lightly grease a loaf pan and line it with greaseproof paper. In one bowl, combine 2.5 cups of flour, 2.5 tsp of baking powder, 0.5 tsp of cinnamon, and 0.5 tsp of grated nutmeg. In another bowl, mix together 1 cup of grated coconut, 0.5 cup of raisins, 0.5 cup of mixed fruits, 1.5 cups of caster sugar, 1 egg, 1 cup of evaporated milk, and 0.5 cup of melted butter. Combine the wet and dry ingredients, pour the mixture into the prepared pan, and bake for about 45 minutes. Brush with a brown sugar and water mixture and bake for an additional 5 minutes.

Coconut sweet bread is not suitable for a vegan diet as it contains an egg and evaporated milk. However, you can make it vegan-friendly by substituting the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and using a plant-based milk alternative instead of evaporated milk.

If you don't have certain ingredients on hand, you can substitute the grated coconut with shredded coconut, and the raisins can be replaced with dried cranberries or chopped dates. For a healthier option, you can use whole wheat flour instead of all-purpose flour. Additionally, you can replace the caster sugar with coconut sugar for a more natural sweetener.

To store leftover coconut sweet bread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, consider freezing it; just slice it first, wrap it well, and store it in an airtight container for up to 3 months.

Coconut sweet bread pairs wonderfully with a variety of accompaniments. For a delightful breakfast, consider serving it with a dollop of whipped cream or cream cheese spread. You can also enjoy it with a side of fresh fruit or a drizzle of honey. A cup of coffee or tea complements the sweetness perfectly!