This Coconut Bread offers a delightful blend of flavor and texture. It pairs coconut’s natural sweetness with a soft, fluffy interior, making it perfect for breakfast or as a snack.
Why you’ll love this dish
Its light, tropical flavor stands out. It’s also versatile—enjoy it plain or toasted with butter.
"The perfect treat for breakfast! Delicious and so easy to make."
A few simple ingredients yield a delightful loaf that brightens any morning.
The cooking process explained
The process is straightforward. You’ll mix the dry and wet ingredients, combine them, and bake until golden. The result is a moist bread that’s bursting with coconut flavor.
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min
What you’ll need
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1 cup shredded coconut (unsweetened)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chocolate chips for added richness
Use unsweetened coconut for the best flavor balance.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, combine coconut milk, oil, and vanilla. Mix well.
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined.
- Fold in the shredded coconut (and chocolate chips, if using).
- Pour batter into the prepared loaf pan. Smooth the top.
- Bake for 30-35 minutes. It’s done when a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Best ways to enjoy it
This bread is perfect fresh out of the oven. Serve it with butter, jam, or alongside tropical fruit. It makes a great base for French toast, too.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to a week or freeze for up to 3 months. Reheat slices in the toaster or microwave.
Helpful cooking tips
- Measure flour accurately to avoid a dense bread.
- Don’t overmix once wet and dry ingredients combine; this keeps it fluffy.
- Let the bread cool completely before slicing to prevent it from crumbling.
Creative twists
For a fruity variation, add pineapple chunks or banana. Substitute almond milk for coconut milk for a different taste. Swirl in a layer of Nutella before baking for a chocolate surprise.
FAQ
Can I use sweetened coconut?
Yes, but it will make the bread sweeter.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend.
How do I know when it’s done?
When a toothpick inserted in the center comes out clean, it’s ready.
Coconut Bread
- Total Time: 50 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Coconut Bread offers a delightful blend of flavor and texture, combining coconut’s natural sweetness with a fluffy interior, perfect for breakfast or as a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1 cup shredded coconut (unsweetened)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chocolate chips for added richness
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, combine coconut milk, oil, and vanilla. Mix well.
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined.
- Fold in the shredded coconut (and chocolate chips, if using).
- Pour batter into the prepared loaf pan. Smooth the top.
- Bake for 30-35 minutes. It’s done when a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Measure flour accurately to avoid a dense bread. Don’t overmix once wet and dry ingredients combine; this keeps it fluffy. Let the bread cool completely before slicing to prevent it from crumbling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut bread, quick bread, tropical recipe, breakfast bread, easy baking