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Moist, fluffy toasted coconut bread. The perfect easy, baked bread for coconut lovers. This bread is lightly sweetened and addictive.
Table of contents
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
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
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.
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.
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.
Yes, any neutral oil or butter will work
Yes, any nut milk or even regular cows milk will work
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
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Coconut Bread
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
- ⅓ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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