Coconut Bread

I don’t know about you but I’m always looking for new things that I can enjoy with my morning or afternoon cup of coffee. For some reason I’m always craving a treat when I have my coffee. Honestly, I wasn’t expecting too much when I made this Coconut Bread. After one bite though, I knew this was a special bread. I love how coconutty it is and the fact that it’s not too sweet.

Slice of coconut bread on round light blue plate with butter on top with bite taken out of the slice. Sliced bread and the remaining loaf on parchment paper next to a small white round ramekin with butter and a silver butter knife. Glass jar with lime curd in the background.

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It’s moist, slightly crumbly, and oh so addictive. You don’t have to be a coconut lover to enjoy this as the coconut flavor isn’t too overpowering. I found myself eating leftover slices as is, no heating or toppings were needed. That being said, it was also amazing with some butter and lime curd.

I would compare the texture to more of a pound cake than a banana bread. It’s definitely not a light and fluffy bread, but it’s also not super dense. I ended up making this bread twice in one week, it was that good!

Ingredients labeled and process shots for making bread
1. Dry ingredients
2. Whisk dry ingredients together
3. Wet ingredients
4. Mix together milk, eggs, and vanilla extract and add to dry ingredients

Recipe notes

I ended up using Milkadamia in this Coconut Bread but you can use any kind of milk that you’d like. Coconut milk would help enhance the coconut flavor, but I would recommend coconut milk from a carton and not a can. Canned coconut milk can be thicker and may not work as well in this recipe.

I’ve only tried this recipe with unsweetened shredded coconut. I would not suggest coconut chips, save that for some pumpkin spice granola. Coconut chips are too large and course for the bread. You really want more of a finer shredded coconut, so flakes would also be a little too large.

Process shots for making bread.
5. Add melted butter
6. Mix until just combined
7. Pour into prepared loaf pan
8. Bake until golden and a toothpick comes out clean

If you are having a hard time finding unsweetened shredded coconut in your store, I would suggest looking in the baking isle by the specialty flours. I will sometimes find it there and not by the normal sweetened shredded coconut.

Like with most of my quick breads, this freezes well. Wrap individual slices in plastic wrap and place in a freezer bag. Then take out a slice and thaw in the fridge or defrost in the microwave.

Slice of coconut bread on round light blue plate with butter and lime curd on top with bites taken out of the slice.  Sliced bread and the remaining loaf on parchment paper next to a small white round ramekin with butter and a silver butter knife. Glass jar with lime curd in the background.

I know for most people coconut is either a love or hate thing. Are you a coconut lover or do you steer clear of coconut?

If you aren’t a fan of coconut, try some of these recipes that are also great with coffee!

Banana Muffins with Oatmeal Topping

Mixed Berry Lemon Pie Bars

Pumpkin Banana Bread

White Chocolate Macadamia Nut Blondies

Coconut bread partially sliced on parchment paper, next to silver teaspoon and small butter knife. With small round ramekin of butter and glass jar of lime curd in the background.

Coconut Bread

Amy
This Coconut Bread is easy to whip up and will satisfy any coconut lover. It's not too sweet and filled with lots of shredded coconut. The bread is soft but slightly crumbly, great on its own or with some butter and lime curd.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 14 slices

Ingredients
  

  • 2 large eggs, room temperature
  • 1 1/4 cups milk, I used unsweetened Milkadamia but you can use any milk of your choice
  • 1 tsp pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2/3 cup granulated sugar
  • 1 1/2 cups unsweetened shredded coconut, see notes
  • 6 tbsp unsalted butter, melted

Instructions
 

  • Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, salt, sugar, and shredded coconut.
  • In a medium bowl or measuring cup, whisk together the eggs, milk, and vanilla extract. Add this milk mixture into the dry ingredients. Stir with a rubber spatula until just combined.
  • Add in the melted butter and mix until fully incorporated. Making sure that you do not overmix the batter.
  • Pour the batter into the prepared loaf pan and spread out the batter evenly if needed.
  • Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick comes out clean.
  • Cool for 5 minutes in the pan and then transfer to a wire cooling rack to cool completely before slicing.

Notes

  1. This bread is not overly sweet so if you prefer a slightly sweeter bread, you can increase the sugar to 1 cup.
  2. I have only tried this recipe with unsweetened shredded coconut.  Coconut chips would not work in this recipe and regular shredded coconut would change the sweetness of the bread.
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
Recipe adapted from Food 52.
Keyword bread, coconut, easy

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Sliced coconut bread on parchment paper with remaining loaf, sliver butter knife and teaspoon, plus glass jar of lime curd in the back ground.

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