Cherry Coconut Sweet Bread
a cherry variation to a classic Caribbean recipe.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
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.
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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