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Coconut Bread

Linda M. Harris
Coconut bread is a tropical, moist, and flavorful quick bread made with coconut milk and shredded coconut.
With its soft, slightly sweet texture and rich coconut flavor, this bread is perfect as a breakfast treat, snack, or dessert.
It's easy to make with common ingredients and is sure to bring a taste of paradise to your kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Caribbean, Tropical
Servings 16 Slices
Calories 250 kcal

Equipment

  • 1 x 9x5-inch loaf pan
  • 1 x Large mixing bowl
  • 1 x Small mixing bowl
  • 1 x Whisk
  • 1 x Spatula
  • 1 x Toothpick or cake tester

Ingredients
  

  • 2 cups 240g All-purpose flour
  • 1 cup 200g Granulated sugar
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup 120ml Coconut milk
  • 1/2 cup 45g Shredded unsweetened coconut
  • 1/4 cup 60g Melted butter or coconut oil
  • 1 teaspoon Vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together the eggs and sugar until smooth and creamy.
  • Add the melted butter (or coconut oil), coconut milk, and vanilla extract to the egg mixture.
    Stir until fully combined.
  • In a separate bowl, mix the flour, baking powder, baking soda, and salt.
  • Slowly add the dry ingredients into the wet ingredients, stirring gently to combine.
    Do not overmix.
  • Fold in the shredded coconut, ensuring it is evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Make sure to use unsweetened shredded coconut, as sweetened coconut will make the bread much sweeter than intended.
  • If you want a more coconut-forward flavor, you can substitute part of the butter with coconut oil.
  • This bread can be stored at room temperature for 2-3 days or in the refrigerator for up to a week. To freeze, wrap tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
  • For a more indulgent treat, try adding chocolate chips or chopped nuts to the batter.
  • You can substitute coconut milk with any non-dairy milk like almond or oat milk if you prefer a dairy-free option.
Keyword Coconut Bread