Sweet bread with coconut

Sweet bread with coconut
  • Low potassium
  • Vegetarian
  • Dessert
  • Special occasion
  • Caribbean
  • 1 hour or less
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A low-potassium Afro-Caribbean treat for special occasions.


50g raisins

8 glace cherries, chopped

100ml of sherry or brandy (use cranberry juice as a non-alcoholic alternative)

75g self-raising flour

100g plain flour

1 teaspoon baking powder

Β½ teaspoon nutmeg

50g unsalted butter, softened

50g soft brown sugar or golden caster sugar

40g desiccated coconut

1 teaspoon vanilla extract

1 small egg, beaten

50ml water


  1. Step 1

    Pre-heat the oven to 180Β°C/ 160Β°C fan/ gas mark 4. In a bowl, mix together the dried fruit and sherry or brandy (or cranberry juice) and set aside.

  2. Step 2

    In a separate bowl, make a breadcrumb mix by rubbing the flours, baking powder and nutmeg together with the softened unsalted butter using your fingers.

  3. Step 3

    Add the sugar, desiccated coconut, vanilla extract and the beaten egg to the flour mixture and combine.

  4. Step 4

    Add the fruit mixture and combine all the ingredients together with the water, and mix well.

  5. Step 5

    Grease a loaf tin and pour the mixture into the tin. Bake for 20 minutes, then turn the oven down to 150Β°C and bake for a further 15 minutes. Check with a knife that the sweet bread is cooked (if the knife comes out clean then the cake is cooked – if not, cook for a few more minutes and re-check).

  6. Step 6

    Once cooked, remove from the oven and allow to cool. Cut into eight slices and serve.

Food facts

The flours, sugar and dried fruits are the main sources of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Although this recipe does contain some potassium, overall, when keeping to the portion size suggested (1 slice), this dish is low in potassium and can be enjoyed on a special occasion as part of a low potassium diet.

This recipe is high in phosphate, mainly provided by the self-raising flour and baking powder. If you have been prescribed a phosphate binder, ensure you take them with this recipe.

Use a gluten-free self-raising flour and baking powder.

This recipe is high in fat, salt and sugar; it should be eaten in small amounts and only occasionally. If preferred use cranberry juice in place of the sherry/brandy, this would also be a cheaper option.

Once cooled, and sliced into 8 portions, this recipe can be frozen.