Sides · Barbadian

Bajan Sweet Bread

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 5, 2026

This coconut-studded loaf is a Barbados classic, lightly sweet and packed with grated coconut and plump raisins. It bakes up dense and tender, with a glossy sugar-brushed top that crackles slightly as you slice it. Serve it with tea or coffee, warm or at room temperature.

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Bajan Sweet Bread

Why you'll love this

  • Sweet, coconut-rich, and perfect with a hot drink.
  • One bowl of dry, one bowl of wet, then bake. Simple.
  • Makes two loaves, so share one and freeze one.
  • That shiny sugar top is irresistible.

EveryDayMeal recipe

Bajan Sweet Bread

Prep
20m
Cook
60m
Total
80m
Serves
16
Level
Easy

Ingredients

  • 2 1/2 cups grated coconut
  • 1/2 cup (1 stick) butter, melted
  • 4 cups all-purpose flour
  • 1 tablespoon shortening
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 cup raisins
  • 1 egg, beaten
  • 1 1/4 cups evaporated milk
  • 1 teaspoon almond extract
  • 2 tablespoons extra granulated sugar, for the glaze

Equipment

  • Two loaf pans
  • Large mixing bowl
  • Small saucepan
  • Pastry brush
  • Toothpick

Instructions

  1. Heat the oven to 350F and grease two standard loaf pans with the shortening so the loaves release cleanly after baking.
  2. Whisk the flour, baking powder, and salt together in a large bowl so the leavening is evenly spread through the dry mix.
  3. Melt the butter in a small saucepan over low heat, then let it cool slightly so it won't cook the egg when combined.
  4. In a separate bowl, stir together the grated coconut, most of the sugar (hold back a little for later), raisins, beaten egg, evaporated milk, almond extract, and the melted butter until you have a creamy, well-blended mixture.
  5. Pour the wet mixture into the flour and stir until it comes together into a stiff, thick dough that holds its shape.
  6. Divide the dough evenly between the two prepared loaf pans and press it in gently so there are no large air pockets.
  7. Stir 2 tablespoons of sugar into a splash of hot water until mostly dissolved, then brush it over the top of each loaf for a shiny, sweet crust.
  8. Bake in the center of the oven for about 1 hour, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  9. Let the loaves cool completely in the pans before turning out, then slice and serve with a fresh pot of tea.

Tips from the kitchen

  • Use freshly grated or frozen grated coconut for the best texture and flavor; sweetened flaked coconut works but reduce the sugar slightly.
  • The dough should be thick and stiff, not pourable. If it feels too dry, add a splash more evaporated milk.
  • Brush the sugar glaze on generously for that signature glossy, crackly top.

Estimated nutrition per serving: 320 cal · 5g protein · 42g carbs · 15g fat

Make it your own

  • Swap raisins for dried cranberries or chopped dried cherries.
  • Add 1 teaspoon vanilla extract along with the almond for a rounder flavor.
  • Stir in a little grated lime zest for a bright Caribbean twist.

Storing & make-ahead

Keep wrapped at room temperature for up to 3 days or refrigerate for up to a week. Freeze whole loaves or slices, wrapped tightly, for up to 3 months. Warm slices briefly in a toaster oven to refresh.

Good to know

Can I use shredded coconut from a bag?
Yes. Sweetened flaked coconut works fine, just cut the sugar back by a couple tablespoons since it adds sweetness.
Why did my loaf turn out dry?
Overbaking is the usual culprit. Start checking at 55 minutes and pull it when a toothpick comes out clean with a few moist crumbs.
Can I make one big loaf instead of two?
You can, but it will need longer in the oven, closer to 75 to 85 minutes. Tent with foil if the top browns too fast.
No evaporated milk on hand?
Use an equal amount of whole milk or half-and-half. The texture will be slightly less rich but still good.

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