Coconut Bread
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.
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 9x5-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. Tried this recipe?Let us know how it was!