Trinidad Sweetbread Recipe

Name: Trinidad Sweetbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 pound butter, softened; 4 1/2 cups white sugar; 4 eggs, beaten; 1 cup evaporated milk; 2 teaspoons almond extract; 9 cups all-purpose flour; 9 tablespoons baking powder; 1 teaspoon ground cinnamon; 6 cups shredded coconut; 1 cup chopped dried mixed fruit; 1 cup raisins

Servings: persons

1/2 pound butter, softened
4 1/2 cups white sugar
4 eggs, beaten
1 cup evaporated milk
2 teaspoons almond extract
9 cups all-purpose flour
9 tablespoons baking powder
1 teaspoon ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound butter, softened, 4 1/2 cups white sugar, 4 eggs, beaten, 1 cup evaporated milk, and more.

Yes, Trinidad Sweetbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Trinidad Sweetbread

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