200g sugar
flesh of 1 coconut, grated
1 egg
3 tsp baking powder
180ml milk
1 tsp vanilla extract
60g mixed peel
120g raisins
420g counter (coarse-ground) flour
100g margarine
1 tsp Angostura bitters
75g cherries, chopped
75g currants
Method:
Combine the sugar and coconut in a bowl then add a little of the milk to moisten. Add the egg and stir to combine before adding the vanilla extract, bitters and margarine. Stir to combine then sift the dry ingredients into a separate bowl before adding to the coconut mix. Stir-in then add the remaining milk so that the ingredients come together as a soft dough.
Add the fruit and mixed peel then bring the mixture together. Pour into a greased and floured cake tin then transfer to an oven pre-heated to 180°C and bake for between 50 and 60 minutes, or until the cake is risen and golden and a skewer inserted into the centre emerges cleanly.
Whilst the cake is still hot remove from the tin then make a paste of a little sugar and water and use to glaze the top of the cake. Return to the hot oven and cook for 3 minutes then remove and set aside on a wire rack to cool completely.
Subject: Trini Sweet Bread 
