Sides · Barbadian

Bajan Sweet Bread

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 23, 2026

This coconut-studded loaf is a Barbadian classic, dense, lightly sweet, and packed with shredded coconut and plump raisins. A quick sugar-water glaze brushed on top gives it a shiny, slightly crackly crust. Slice it thick and serve with a hot cup of tea or coffee.

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Bajan Sweet Bread

Why you'll love this

  • Loaded with real coconut and sweet raisins in every slice.
  • One bowl of dry, one bowl of wet, then bake. No fuss.
  • That shiny sugar glaze makes it look bakery-perfect.
  • Great with morning coffee or afternoon tea.

EveryDayMeal recipe

Bajan Sweet Bread

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

Ingredients

  • 2 1/2 cups shredded coconut
  • 1/2 cup (1 stick) unsalted 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
  • 1 teaspoon vanilla extract

Equipment

  • Two 9 by 5-inch loaf pans
  • Large mixing bowl
  • Medium mixing bowl
  • Small saucepan
  • Pastry brush
  • Whisk

Instructions

  1. Preheat your oven to 350 degrees F and grease two standard loaf pans (about 9 by 5 inches) so the loaves release cleanly once baked.
  2. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed and the bread rises without dense spots.
  3. Melt the butter in a small saucepan over low heat, then let it cool slightly so it does not cook the egg when combined.
  4. In a separate bowl, stir together the shredded coconut, 3/4 cup sugar, raisins, beaten egg, evaporated milk, almond extract, vanilla extract, and melted butter until you have a creamy, well-blended mixture.
  5. Cut the shortening into the flour mixture with your fingers or a fork until the flour looks crumbly, which helps keep the crumb tender.
  6. Pour the wet coconut mixture into the flour and stir until it comes together into a stiff, thick dough. It should hold its shape, not pour.
  7. Divide the dough evenly between the two loaf pans and smooth the tops with the back of a spoon.
  8. Stir the reserved 2 tablespoons sugar into a splash of hot water until dissolved, then brush this glaze generously over the top of each loaf for a shiny, sweet crust.
  9. Bake in the center of the oven for about 1 hour, until the tops are deep golden and a toothpick inserted in the middle comes out clean.
  10. Let the loaves cool completely in the pans before turning out and slicing, which gives the crumb time to set so it does not crumble.

Tips from the kitchen

  • Let the loaves cool fully in the pans before slicing. Cutting warm quick bread makes it fall apart.
  • Toast the shredded coconut first if you want a deeper, nuttier flavor.
  • Brush the sugar glaze on right before baking, not after, so it bakes into a glossy crust.

Estimated nutrition per serving: 330 cal · 5g protein · 45g carbs · 15g fat

Make it your own

  • Swap raisins for dried cranberries or chopped dates.
  • Add the zest of one lime for a bright Caribbean twist.
  • Use coconut milk in place of evaporated milk for an even stronger coconut flavor.

Storing & make-ahead

Wrap tightly and store at room temperature up to 3 days, or refrigerate up to 1 week. Freeze whole loaves or slices for up to 3 months. Warm slices briefly in a toaster oven to refresh.

Good to know

Can I use fresh coconut?
Yes, freshly grated coconut works beautifully and gives a moister crumb. Use the same amount by volume.
Why did my bread turn out dense?
This is meant to be a dense, hearty loaf, but overmixing can make it heavy. Stir just until the dough comes together.
Can I make one big loaf instead of two?
You can, but the baking time will increase and the center may not cook through. Two pans bake more evenly.
No almond extract on hand?
Use extra vanilla or a splash of rum. The bread will still taste great, just slightly different.

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