Coconut Bread

5 from 1 vote
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Moist, fluffy toasted coconut bread. The perfect easy, baked bread for coconut lovers. This bread is lightly sweetened and addictive.

Coconut Bread With Strawberries
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Why You Need To Make This 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 Needed

Ingredients for coconut bread in bowls on a counter.

All Purpose Flour. Gluten Free flour will also work.

Egg. You will need one egg.

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 butter.

Vanilla Extract.

Coconut Flakes. I use unsweetened.

Nut Milk. Any nut milk will work. I prefer almond milk.

Optional Toppings: Whipped cream or vanilla yogurt, strawberries, or other fresh fruit.

How To Make This Recipe

Toasted coconut in a pan.

Step one. Set oven to 350º Lightly toast your coconut flakes. You can do this in the oven, but I prefer doing in a skillet on low heat. keep a close eye and be sure to toss the coconut often to prevent over toasting.

Dry ingredients and wet ingredients in  glass bowls.

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. 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.

Step four. Once oven has preheated, transfer batter to a parchment lined bread loaf pan. 9x 5 or similar size. 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.

Optional Toppings: Whipped cream or vanilla yogurt, strawberries, or other fresh fruit.

Coconut bread with fresh strawberries.

Tips For Coconut Bread

  • Make sure your 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.
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

Can I change the sugar in this recipe?

Yes! If you like it sweeter, add 1 cup of sugar. If you are watching your sugar intake, only add 1/2 cup of sugar. I like mine in the middle.

Other Recipes To Try

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 With Strawberries
5 from 1 vote

Coconut Bread

Moist, fluffy toasted coconut bread. The perfect easy, baked bread for coconut lovers. This bread is lightly sweetened and addictive.
Prep: 10 minutes
Cook: 30 minutes
Servings: 12

Ingredients 

  • 2 cup all purpose flour , *
  • 2 tsp baking powder
  • ¾ cup white granulated sugar, *
  • ½ tsp kosher salt
  • 1 egg, room temp
  • 1 cup almond milk , *
  • 2 tbsp almond milk, add to the 1 cup of almond milk
  • cup melted coconut oil
  • 1 cup coconut flakes , toasted (I use unsweetened but any will work)

Optional Toppings: Whipped cream or vanilla yogurt, strawberries, or other fresh fruit. 

    Instructions 

    • Preheat oven to 350º. Lightly toast your coconut flakes. You can do this in the oven, but I prefer doing in a skillet on low heat. Keep a close eye and be sure to toss the coconut often to prevent over toasting. Once it is fragrant and lightly toasted, set aside.
    • Place your dry ingredients into a large bowl, flour, salt, sugar, baking powder, coconut flakes. Whisk together well. 
    • 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 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.

    Notes

    *gluten free AP flour will also work
    *for sweeter bread use 1 cup. For less sweet, use 1/2 cup.
    *any nut milk will work

    Nutrition

    Serving: 12g | Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 66mg | Fiber: 2g | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Additional Info

    Author: Bailey
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 12
    Calories: 230
    Keyword: coconut bread
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    2 Comments

    1. 5 stars
      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!

      1. Thanks for the review Angi! Happy to hear you were finally able to enjoy this recipe. xoxo