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Coconut Bread

A delightful, fluffy Coconut Bread recipe that is perfect for breakfast or as a sweet snack, bursting with tropical flavors and a hint of sweetness.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Caribbean, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup shredded coconut sweetened or unsweetened, your choice
  • 1 cup sugar reduce by half for less sweetness
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup vegetable oil
  • 1 cup coconut milk or regular milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, shredded coconut, sugar, baking powder, and salt. Whisk together until evenly blended.
  3. In a separate bowl, whisk together the oil, coconut milk, eggs, and vanilla extract until well mixed.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; be careful not to overmix.
  5. Grease a loaf pan with oil or cooking spray, then pour the batter into the pan, smoothing the top.
Baking
  1. Place the loaf pan in your preheated oven and bake for 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean.
  2. Allow the Coconut Bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a delightful twist, feel free to add chocolate chips or nuts to the batter. Store leftover bread tightly wrapped at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for up to 3 months. Reheat slices in a toaster or microwave.