There's something magical about the aroma of freshly baked coconut bread wafting through your kitchen. This moist, tender loaf combines the tropical sweetness of coconut with the comforting warmth of homemade bread, creating a versatile treat perfect for breakfast, snacking, or dessert.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 cup shredded unsweetened coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/4 cups coconut milk
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
For the Topping:
- 1/4 cup shredded coconut
- 2 tablespoons turbinado sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, shredded coconut, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the sugar, eggs, coconut milk, melted coconut oil, vanilla extract, and coconut extract (if using) until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix – a few small lumps are perfectly fine.
- Pour the batter into the prepared loaf pan. Sprinkle the top with shredded coconut and turbinado sugar.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
Storage and Serving
Store your coconut bread in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months if wrapped tightly in plastic wrap and placed in a freezer bag.
Serve slices plain, toasted with butter, or dressed up with tropical fruit and whipped cream for a delightful dessert. For an extra special breakfast, try making French toast with slightly stale coconut bread.
Recipe Notes
- For the best texture, don't skip bringing the eggs to room temperature.
- Shake the coconut milk well before measuring to ensure the cream and liquid are well combined.
- The coconut extract is optional but adds an extra layer of tropical flavor.
- For a darker golden top, broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- This recipe can be made into muffins by dividing the batter among 12 muffin cups and baking for 20-25 minutes.
Variations
- Add 1/2 cup of chopped macadamia nuts for extra crunch
- Fold in 1 cup of diced fresh mango for a tropical twist
- Drizzle with a simple lime glaze for added zing
- Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
Whether you're dreaming of a tropical getaway or simply craving something different from your usual quick bread repertoire, this coconut bread delivers satisfaction in every slice. The combination of three forms of coconut – milk, oil, and shredded – ensures that the tropical flavor shines through while maintaining a perfectly moist and tender crumb.
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