COCONUT BREAD
This Coconut Bread is so easy to make, doesn’t need yeast, and has a wonderful flavor. Moist and delicious! If you love coconut this bread is a must try!
If you love coconut as much as we do, then you will definitely want to try this Pineapple Coconut Loaf. It’s one of our most popular recipes!
Table of contents
❤️WHY WE LOVE THIS RECIPE
This bread has a wonderful flavor and it’s easy to make. It’s a quick bread so you just throw it all together and bake. It would be the perfect addition to any breakfast or brunch but could also be a dessert. I goes great with coffee!
🍴KEY INGREDIENTS
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- White granulated sugar
- Eggs
- Butter
- Coconut extract (could use vanilla extract)
- Buttermilk
- Sweetened flake coconut
SWAPS
You could use unsweetened coconut if you want to, we just like the sweetened version. I think this recipe would also work fine with regular milk, but the buttermilk really makes it moist.
🍽️HOW TO MAKE
So easy to make and not a lot of ingredients! This coconut bread is a definite winner!
COOKING STEPS
Step 1
Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
Step 2
Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
Step 3
Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. I top the bread with a little extra coconut before I put it in the oven.
⭐TIP
Don’t over-mix the bread; it can cause it to dry out during the cooking process. You can also use parchment paper instead of cooking spray in your pan if you prefer.
You can also toast the coconut if you prefer, here is how we toast coconut.
RECIPE VARIATIONS
If you have followed our site for any amount of time you know that we love coconut. Here are a few more recipes that include coconut:
❓FREQUENTLY ASKED QUESTIONS
We prefer sweetened, but you can use whichever you like.
We have never made it that way, but you can try it. The buttermilk adds a certain fat content to the recipe, so it will change it some.
STORING
We store this bread in an airtight container and it will keep for a few days. You can freeze quick breads for around 3 months.
💕MORE POPULAR RECIPES TO ENJOY
Our sourdough starter is made with potato flakes and the bread is great!
This bread is easy to make and has a wonderful texture. Crust on top and soft center.
SERVING SIZE
This is about 4-6 servings, depending on how big of a slice. I always say people have about 2 slices.
Coconut Bread
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup white granulated sugar
- 2 eggs
- 1 stick butter or 8 tablespoons or 1/2 cup softened
- 1 1/2 teaspoons coconut extract could use vanilla extract
- 1 cup buttermilk
- 1 cup of sweetened flake coconut
Instructions
- Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
- Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
- We sprinkle coconut on top of the loaf before it goes in the oven for added texture and it looks great that way.
- Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. Makes 1 loaf.
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I tried the coconut bread and I was expecting more, it wasn’t very flavorful and it turned out a little dry.
Interesting Joyce, I would never call this bread “unflavorful” but not every recipe will suit everyone. It’s also a bread, not a cake, so it’s not going to as sweet as a cake. Either way, we can’t win them all!
If your bread was dry, you over baked it or over mixed it. This is a fabulous recipe!
Thank you Linda!!
Can you use replace the butter with coconut oil
I have never tried it.
My bread turned out just like the picture and tasted wonderful! It was easy to mix up! Thanks for a delicious recipe!
YAY!! So glad to hear this! You’re very welcome!
This is requested regularly by a coworker who originally told me he didn’t like coconut! I use coconut milk instead of buttermilk, unsweetened coconut in the batter and then sweetened coconut on top so it caramelizes and browns. Fantastic recipe.
YAY!! So glad it’s a hit!
Is it salted or unsalted butter?
Whichever you prefer. We don’t use a lot of salt in our recipes so we bake with salted butter.
Sounds absolutely delicious! I can’t wait to make it.
What do you think about replacing the buttermilk with coconut milk? And maybe cutting down the coconut extract?
Or does the buttermilk effect the baking soda?
You can try it, but I’ve only ever made it the way the recipe is written.
Can I substitute the buttermilk for coconut milk?
Can you substitute coconut milk for buttermilk?
These two have such different flavor and texture profiles that it would be very tricky to use them interchangeably, although you can experiment with their different flavor profiles in things like smoothies, pancakes, waffles, etc.
That said, if your recipe calls for buttermilk specifically, it likely needs that tangy taste and thick, creamy texture – plus, buttermilk moistens things really well. In that case, don’t substitute it out for coconut milk.
That sounds really good and my husband would like it also!