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Coconut Bread

Coconut Bread

How to Make Coconut Bread Recipe

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 Recipe


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
Autumn Buns with Cranberries and Pumpkin


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.

How to Make Coconut Bread Recipe

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How to Make Coconut Bread Recipe

Coconut Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

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.


Ingredients

Units Scale
  • 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

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
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