Sides · Caribbean

Bajan Sweet Bread

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 23, 2026

This coconut-studded sweet bread is a Barbadian classic, dense and lightly sweet with pockets of raisins and a shiny sugar-brushed top. It bakes up into golden loaves that are perfect sliced alongside a hot cup of tea. Make it once and you will understand why it shows up at nearly every island gathering.

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Bajan Sweet Bread

Why you'll love this

  • Just one bowl of dry, one of wet, then bake.
  • Coconut and raisins in every slice.
  • Keeps well for days and only gets better.
  • A true taste of Barbados at home.

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, plus 2 tablespoons for the glaze granulated sugar
  • 1 cup raisins
  • 1 egg, beaten
  • 1 1/4 cups evaporated milk
  • 1 teaspoon almond extract

Equipment

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

Instructions

  1. Heat your oven to 350 degrees F and grease two loaf pans so the bread releases cleanly once baked.
  2. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed and the loaves rise uniformly.
  3. Melt the butter in a small saucepan over low heat, then set it aside to cool slightly so it does not scramble the egg.
  4. In a separate bowl, combine the grated coconut, 3/4 cup sugar, raisins, beaten egg, evaporated milk, almond extract, and melted butter. Stir well until you have a thick, creamy mixture.
  5. Pour the wet coconut mixture into the flour and stir until it comes together into a stiff, cohesive dough. It should hold its shape, not pour.
  6. Divide the dough evenly between the two prepared loaf pans and smooth the tops.
  7. Stir the reserved 2 tablespoons sugar into a few tablespoons of hot water until dissolved, then brush this glaze 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 deep golden and a skewer inserted in the middle comes out clean.
  9. Let the loaves cool completely in the pans before turning them out, then slice thick and serve with a fresh pot of tea.

Tips from the kitchen

  • Let the loaves cool fully in the pans before slicing, or they may crumble while still warm.
  • For extra coconut flavor, use unsweetened grated coconut and adjust sugar to taste.
  • Brush the sugar glaze on twice for a glossier, 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 dates.
  • Add a teaspoon of vanilla extract alongside the almond for a rounder flavor.
  • Stir in the zest of one lime for a bright island twist.

Storing & make-ahead

Store wrapped tightly at room temperature for up to 4 days, or refrigerate up to 1 week. Freeze whole loaves or slices, wrapped well, for up to 3 months. Toast slices to refresh.

Good to know

Can I use fresh coconut instead of packaged?
Yes, freshly grated coconut works beautifully and adds moisture. Just make sure it is finely grated.
Why is my bread dry?
It likely baked too long. Check at the 55 minute mark and pull it as soon as a skewer comes out clean.
Can I make one large loaf?
You can, but it will need longer in the oven, around 75 to 85 minutes. Tent with foil if the top browns too fast.
What can I use instead of almond extract?
Vanilla extract works fine, though almond gives that signature Bajan flavor.

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