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.
This post may contain affiliate links. If you purchase through these links, I may receive a commission at no extra cost to you.
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!
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.
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.
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
White Chocolate Macadamia Nut Blondies
Coconut Bread
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
- This bread is not overly sweet so if you prefer a slightly sweeter bread, you can increase the sugar to 1 cup.
- 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.
Recipe adapted from Food 52.If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
Don’t forget to sign up for my emails to get all of the latest and greatest recipes!
