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
Scale
- 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