Coconut Sweet Bread
Prep time
Bake time
Total time
I am using a larger loaf pan than the standard dimensions. If you don't have the large loaf pan you can make 2 smaller loaves
Serves: 1 Large Loaf
  • All Purpose Flour 3 cups (375g)
  • Vegan Butter 8 Tablespoons (113g)
  • Ground Cinnamon 1 teaspoon
  • Ground Nutmeg 1 teaspoon
  • Light Brown Sugar 1 cup (210g)
  • Salt 1 teaspoon (5g)
  • Baking Powder 3 teaspoons (15g)
  • Orange Zest 1 teaspoon
  • Lemon Zest 1 teaspoon
  • Coconut Water 1 cup (237ml)
  • Vanilla Extract 1 teaspoon
  • Dried Fruit Mix (for example: raisins, apricots, currants, cranberries) 1½ cup total
  • Grated Coconut 2 cups
  1. Combine the flour, sugar, baking powder and spices together in a large mixing bowl
  2. Cut in the vegan butter with a pastry blender or a fork until it resembles course meal
  3. Add the zests, vanilla extract and coconut water and mix to a stiff, but sticky dough
  4. Add the fruits and the coconut and then knead it all by hand until it comes together
  5. Place the dough in a greased loaf pan and bake in a preheated 350°F oven for 45 minutes or until it is golden browned and no longer raw on the inside
  6. Cool before turning out of the pan then slice and serve warm with vegan butter
Traditional Bajan Coconut Bread is wrapped in tin foil and stored at room temperature.

Some freeze the bread for up to 1 month
Recipe by Gretchen's Vegan Bakery at