Classic Coconut Sweetbread

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.

2. 2

   In a large mixing bowl, combine the dried coconut, brown sugar, dried ground bay leaf, nutmeg, cinnamon powder, mixed spice, clover powder, salt, and baking powder. Mix well to evenly distribute the spices.

3. 3

   Add the all-purpose flour to the bowl and mix until all dry ingredients are well combined.

4. 4

   Stir in the candied mixed peel, currants, and raisins, ensuring they are evenly distributed throughout the flour mixture.

5. 5

   In a separate bowl, combine the melted margarine butter and vanilla essence. Pour this mixture into the dry ingredients.

6. 6

   Mix everything together until a soft, slightly sticky dough forms. If the mixture is too dry, add a splash of water or milk, a tablespoon at a time, until the dough comes together.

7. 7

   Transfer the dough into the prepared loaf pan and smooth the top with a spatula.

8. 8

   Bake in the preheated oven for 45–55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.

9. 9

   Remove from the oven and allow the sweetbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. 10

    Slice and serve your Classic Coconut Sweetbread as a delightful treat with tea or coffee.