This post may contain affiliate links.
Moist, fluffy, toasted Coconut Bread. The perfect easy, sweet bread for coconut lovers. This bread is a melt in your mouth treat. We love this bread and it pairs wonderfully with fresh fruit.
Why You Need Try Coconut Bread
- This coconut bread is totally dairy free! We use coconut oil in place of butter, and nut milk.
- This recipe is the perfect sweetness. You can have this bread as a breakfast bread or top it with whip cream and strawberries or yogurt and strawberries.
- This is a quick bread recipe and great for entertaining guests as a change up from a traditional cake.
Ingredients Notes
- All Purpose Flour. Gluten Free flour will also work.
- Egg. You will need one egg, room temperature.
- Sugar. You can customize the sugar amount in this recipe. I use white granulated sugar.
- Baking Powder and Salt.
- Coconut Oil. You can also use canola oil.
- Vanilla Extract.
- Coconut Flakes. I use sweetened but unsweetened will also work.
- Nut Milk. Any milk will work. I prefer almond milk.
Optional Toppings: Whipped cream or vanilla yogurt, strawberries, or other fresh fruit.
How To Make This Recipe
- Step one. Set oven to 350º Lightly toast your coconut flakes.
- Step two. Place your dry ingredients into a large bowl. Whisk together well.
- Step three. Mix wet ingredients together in a medium size bowl. Transfer this mix to the dry ingredients. Add the toasted coconut.
- Step four. Bake for 30-35 minutes or until a toothpick comes out clean and the top of the bread it lightly browned. Let the bread cool before transferring out of dish and slicing.
Coconut Bread Tips
- Make sure baking powder is fresh. An old leavener can cause all kinds of issues with your bread.
- Don’t over mix the batter. This will make your bread tough.
- Altitude matters. I don’t have issues with most recipes, but quick breads do tend to sink in the middle. Be sure to use a toothpick to check the center of the bread.
- Be sure to not let the wet mix or the batter sit for too long, the coconut oil can some times solidify. If it does, do not be alarmed, it tends to dissolve evenly while baking.
Recipe FAQS
Can I use a different oil?
Yes, any neutral oil or butter will work
Can I use a different milk than Almond?
Yes, any nut milk or even regular cows milk will work
Other Desserts TO Try
Dessert
Biscoff Cheesecake
Dessert
Caramel Cookie Bars
Dessert
Carrot Cake Oatmeal Cookies
Breakfast
Strawberry Yogurt Muffins
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Coconut Bread
Moist, fluffy, toasted Coconut Bread. The perfect easy, sweet bread for coconut lovers. This bread is a melt in your mouth treat.
Equipment
- 9×5 bread loaf baking pan
Ingredients
- 2 cup all purpose flour , or all purpose gluten free flour
- 2 tsp baking powder
- ¾ cup white granulated sugar
- ½ tsp kosher salt
- 1 egg, room temp
- 1 cup + 2 Tbsp almond milk , or any milk, use 1 tbsp if needed
- ⅓ cup melted coconut oil
- 1¼ cup coconut flakes , sweetened works best.
Optional Toppings: Whipped cream vanilla yogurt, fresh fruit or icing
Instructions
- Preheat oven to 350º. Lightly toast coconut flakes in a skillet on low heat. Keep a close eye on it and be sure to toss the coconut often to prevent over toasting. Once it is fragrant and lightly toasted, take off the heat, set aside.
- Whisk your dry ingredients into a large bowl, flour, salt, sugar, baking powder, 1 cup of coconut flakes (keep some to the side to sprinkle on bread before enjoying).
- Mix wet ingredients together in a medium size bowl, egg, coconut oil, vanilla, milk. Transfer this mix to the dry ingredients. Use a spatula to mix.Do not let your wet ingredients sit for too long, the coconut oil can sometimes solidify a little. If it does, just try to mix it in the batter as best as you can.
- Once oven has preheated, transfer batter to a parchment lined, greased bread loaf pan. 9x 5 or similar size. Bake for 35 – 40 minutes or until a toothpick comes out clean and the top of the bread it lightly browned. Let the bread cool before transferring out of dish and slicing. Drizzle with icing if using, top with extra toasted coconut.
- If adding icing; mix ½ cup powdered sugar with 2 tsp water whisk well. Add ½ tsp water if needed to thin out.
Notes
- Make sure baking powder is fresh. An old leavener can cause all kinds of issues with your bread.
- Don’t over mix the batter. This will make your bread tough.
- Altitude matters. I don’t have issues with most recipes, but quick breads do tend to sink in the middle. Be sure to use a toothpick to check the center of the bread.
- Be sure to not let the wet mix or the batter sit for too long, the coconut oil can some times solidify. If it does, do not be alarmed, it tends to dissolve evenly while baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1 slice | Calories: 290kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 91mg | Fiber: 2g | Sugar: 16g | Vitamin A: 24IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I’ve been wanting to try this recipe for months and oh man did it live up to the hype I gave it!! Definitely recommend and super easy to make! I used trivia sugar blend instead of granulated white sugar so it took about 10 extra min to bake (45 min). 10/10 recommend!
Thanks for the review Angi! Happy to hear you were finally able to enjoy this recipe. xoxo