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–+ servings
Coconut bread on a white plate with berries and a fork to the side.
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5 from 1 vote

Coconut Bread

Moist, fluffy, toasted Coconut Bread. The perfect easy, sweet bread for coconut lovers. This bread is a melt in your mouth treat.
Prep Time15 minutes
Cook Time30 minutes
Total Time41 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Lactose
Servings: 10
Author: Bailey

Equipment

  • 9x5 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