Coconut Bread

This bread is delicious on its own, but if you want to go decadent  – top it with lime curd or a dab of butter, and some extra toasted coconut.

Baking this dead-delicious breakfast (or brunch) bread starts with toasting the coconut, which really brings out its rich, nutty flavor and fills the kitchen with a sweet, tropical aroma. Then, as the bread bakes, it transforms into a golden loaf with a tender crumb, courtesy of the moisture from the coconut oil and coconut milk.

Taking the first bite, you’ll be hit with a distinct coconut flavor, but one that’s not too overpowering. The crust has a gentle crispness, while the inside is soft and slightly dense. The sweetened coconut adds a touch of sweetness (duh!), complemented by hints of vanilla. This bread is absolutely delicious on its own, but if you want to go all decadent  – top it with lime curd or a dab of butter, and some extra toasted coconut.

How to Make Coconut Bread

Preparation:

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan for easy bread removal later.

Toast the Coconut:

Spread the coconut flakes evenly on a baking sheet. Bake until golden brown, stirring occasionally to prevent burning. Set aside to cool.

Combine Dry Ingredients:

In a large mixing bowl, sift together both flours, sugar, and baking powder. Add toasted coconut and mix well.

Melt Coconut Oil:

Gently melt the coconut oil in a small pan or by placing a heatproof bowl over a pot of simmering water. Let it cool slightly before mixing with other wet ingredients.

Combine Wet Ingredients:

In a separate bowl, whisk together the milk, egg, and vanilla extract. Once mixed, gradually combine with melted coconut oil.

See Also

Pretty Please: Peanut Butter Swirl Brownies

Make the Batter:

Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the bread tender.

Bake the Bread:

Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely.

Notes:

• Ensure all ingredients are at room temperature to facilitate mixing.
• Toasting the coconut enhances its flavor and texture in the bread.
• Check the bread at the 45-minute mark to prevent overbaking.

Coconut Bread

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5 from 4 reviews

• Author: Honest Cooking
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x

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Description

This bread is delicious on its own, but if you want to go decadent  – top it with lime curd or a dab of butter, and some extra toasted coconut.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup (90g) sweetened coconut, lightly toasted
• 1 cup (120g) unbleached all-purpose flour
• 1 cup (120g) white whole wheat flour
• 3/4 cup (150g) sugar
• 1 tablespoon baking powder
• 1/4 cup (60ml) unrefined virgin coconut oil
• 1 cup (240ml) milk or unsweetened coconut milk
• 1 large egg
• 1 teaspoon vanilla extract

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan for easy bread removal later.
2. Toast the Coconut: Spread the coconut flakes evenly on a baking sheet. Bake until golden brown, stirring occasionally to prevent burning. Set aside to cool.
3. Combine Dry Ingredients: In a large mixing bowl, sift together both flours, sugar, and baking powder. Add toasted coconut and mix well.
4. Melt Coconut Oil: Gently melt the coconut oil in a small pan or by placing a heatproof bowl over a pot of simmering water. Let it cool slightly before mixing with other wet ingredients.
5. Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract. Once mixed, gradually combine with melted coconut oil.
6. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
7. Bake the Bread: Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan on a wire rack for 10 minutes, then remove from the pan to cool completely.

Notes

• Ensure all ingredients are at room temperature to facilitate mixing.
• Toasting the coconut enhances its flavor and texture in the bread.
• Check the bread at the 45-minute mark to prevent overbaking.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Baking
• Method: Baking
• Cuisine: American