Trinidad coconut sweet loaf (cake)

Here is an adapted recipe of delicious Carribean coconut bread which is called by the name of the island of Trinidad. I’ve made minor changes to the recipe that didn’t affect the outcome (had to add yogurt as the batter was too dry. That could be milk too, but I had only yogurt). It came out fragrant, soft inside and crunchy outside. This bread/cake is easy to make, just make sure that wet ingredients is at room temperature. Google says, it is popular in Trinidad around Christmas time. For me it’s more a cake than bread, with a nice combination of ingredients.

Today my friends and I were tasting it after the yoga class:) Well, I was very impressed as haven’t tried butter-based cakes for ages…So it was something completely new and unfamiliar to the taste:)
Serves about 8
Takes 1 hour 20 mins + cooling minimum 1 hr (Prep – 30 mins, baking 50 mins)

Ingredients

110 g butter, softened
2 eggs, at room temperature
1/2 cup 130 g sugar
1/2 cup / 130 g greek yogurt
1/2 cup / 140 g milk
2 cups coconut flour (or non-sweet shredded coconut)
1 cup plain flour
1 tsp baking soda
1 tbsp lemon juice
1/3 cup / 55 g black raisins (or black currants)
1/3 cup / 55 g golden raisins (or cherries)
1/3 cup / 60 g dried cranberries
1/3 cup / 50 g mixed peel (or candied orange peel)
1 tsp cinnamon
1 tsp nutmeg

Directions

Preheat the oven to 180°C/350°F. Either grease and flour, or line an oblong pan with parchment paper (mine was 13×24 cm).

Combine butter, eggs and sugar and beat using an electric mixer, or whisk by hand until fluffy. Add yogurt, milk and mix everything well. Stir in all the dried fruit. Sift in flour, add coconut flour, baking soda together with lemon juice, cinnamon and nutmeg. Mix everything until all the ingredients are just combined. The batter should be like a thick and a bit crumbly paste. Spoon the batter into the prepared baking pan. Bake about 45-50 minutes until fragrant, covering the top with foil if it gets too browned (I placed the foil after 15 mins of baking). The bread will spread. Leave it in the pan for a few mins and then transfer to a rack to let cool completely for a few hours (or overnight). Slice and serve!:)

A tip. You can lightly moisten the bread adding some lemon flavor. Mix 1 heaped tbsp of powdered sugar and 2 tbsp lemon juice together (or water). Remove the bread on approx. 45th min of baking from the oven. Glaze. Return to the oven for additional 5 mins.

Enjoy!:)

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