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Try Paul Carmichael's recipe for sweet bread - the kissing cousin of the scone

Words by Paul Carmichael

Definitely not a yeast leavened bread, more like the kissing cousin to the scone. You take it to school, it’s on your table… you eat it all the time  

Sweet bread, any time of the day


200g butter, softened

5g vanilla extract

250g brown sugar

3 eggs

120ml coconut water

250g grated coconut

 500g plain flour

2g cinnamon 

1 allspice

2 whole cloves

1g nutmeg, grated

130g chopped raisins 


Preheat the oven to 160°C. Line 2 small loaf tins with baking paper. Combine all the ingredients in a stand mixer and beat for about 2 minutes or until combined. Divide mixture evenly between tins and bake for 45 minutes or until cooked through when tested with a skewer. Turn out onto wire racks and cool.

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