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Cherry Coconut Sweet Bread
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5 from 1 vote

Cherry Coconut Sweet Bread

a cherry variation to a classic Caribbean recipe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Caribbean
Servings: 12


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 tablespoon cherry wine
  • 1 cup evaporated milk
  • 2 cups dessicated coconut
  • 2 ¼ cups pitted cherries
  • Topping Ingredients:
  • 1 tablespoon mango habanero sugar
  • 1 tablespoon water


  • 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!