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Coconut Bread

Moist Coconut Bread Recipe for a Tropical Treat at Home

This Moist Coconut Bread captures the essence of paradise with its rich flavor and delightful moistness, making it a must-try tropical treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Baked Goods, Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated Sugar Substitution: Coconut sugar can be used for a less refined option.
  • 1 teaspoon Salt No substitutions necessary.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 cup Canned Coconut Milk Substitution: Regular milk can be used for a non-coconut option.
  • 2 large Eggs Make sure they are at room temperature for optimal mixing.
  • 1/2 cup Vegetable Oil Substitution: Melted coconut oil can enhance the coconut flavor.
  • 1 teaspoon Coconut Extract Substitution: Vanilla extract can be used if coconut extract is unavailable.
  • 1 cup Shredded Sweetened Coconut Substitution: Unsweetened coconut can be used but will reduce sweetness.
For the Glaze
  • 1 cup Powdered Sugar No substitutions necessary.
  • 2 tablespoons Milk or Coconut Milk Substitution: Any liquid can work, depending on desired flavor.
  • 1/4 cup Toasted Shredded Coconut Toast it until golden for added flavor.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare your loaf pan by greasing it or lining with parchment paper.
  2. In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking powder. Whisk until well-blended.
  3. In a separate bowl, mix together the canned coconut milk, eggs, vegetable oil, and coconut extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold together, being careful not to overmix. Stir in the shredded coconut.
  5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted comes out clean.
  6. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.
  7. Prepare the glaze by whisking together the powdered sugar, milk (or coconut milk), and coconut extract until smooth.
  8. Once the bread is cool, drizzle the glaze over the top and sprinkle with toasted coconut, if desired.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to ensure a fluffy texture. Check doneness with a toothpick, and adjust sweetness to preference.

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