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Cherry Coconut Sweet Bread
a cherry variation to a classic Caribbean recipe.
all purpose flour
mango habanero sugar
Preheat oven to 325 F. Spray two loaf pans with non stick spray.
In a bowl, combine flour, baking powder, salt, cinnamon, ginger and cloves.
In the bowl of an electric mixer, beat butter and sugar until creamy. Add egg, almond essence and cherry wine. Beat until thoroughly incorporated.
Add the flour mix in two batches, beating well after each addition.
Add coconut and mix until thoroughly incorporated.
Add cherries and mix until just combined.
Divide batter into the 2 loaf pans.
Bake for 1 hour.
In a small bowl, mix the topping ingredients.
Brush this on top of the breads.
Put back in the oven for another 2 minutes.
Remove from oven. Let cool in pan for 10 minutes before removing from the pans.
Leave to cool completely before slicing.
If doing by hand, coarsely chop the cherries to break them up a little.
For the wine in this recipe, I used Manishewitz, which is a Kosher wine. Kosher wine is sweeter than traditional wine.
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