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Coconut Bread Recipe

Coconut Bread Recipe

By What’s Baking

This moist, tropical coconut bread delivers a tender crumb infused with rich coconut flavor, topped with a delicate toasted coconut crust that creates the perfect balance of sweetness and texture.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
55 mins
Serves:
1 loaf (10 slices)
An overhead shot captures a rustic loaf of coconut bread on a weathered wooden board, with one thick slice partially pulled away revealing its moist, tender crumb studded with coconut flakes. The golden-brown crust is dusted with toasted coconut flakes that catch the soft natural light streaming through a nearby window. Scattered around the loaf are fresh coconut chunks, a small bowl of coconut oil, and a vintage blue ceramic plate holding a buttered slice. The warm, inviting composition highlights the bread's subtle golden hue and varied textures, from the crisp exterior to the soft, aromatic interior that promises tropical flavor in every bite.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">50g coconut flakes, plus 2 tbsp for topping</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">300ml coconut milk (full fat)</li><li class="ingredients-single-item">75g coconut oil, melted (or vegetable oil)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lime zest (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23 × 13cm (9 × 5-inch) loaf tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease a 23 × 13cm loaf tin and line with parchment paper, leaving some overhang for easy removal later. This extra paper handles will be your best friend when removing the hot bread!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, baking powder, salt, desiccated coconut, and 50g coconut flakes until well combined. This thorough mixing ensures the coconut is evenly distributed throughout the bread, creating consistent flavor in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk the eggs and sugar vigorously for about 2 minutes until pale and slightly thickened. This incorporates air into the mixture, helping create a lighter texture in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the coconut milk, melted coconut oil, vanilla extract, and lime zest (if using) to the egg mixture. Whisk until fully combined and smooth. The coconut oil might solidify slightly if your other ingredients are cold – don't worry, small lumps will melt during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. Stop mixing as soon as no dry flour remains visible – overmixing will develop the gluten in the flour, resulting in a tougher bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to your prepared loaf tin, smoothing the top with your spatula. Sprinkle the remaining 2 tablespoons of coconut flakes evenly over the surface. These will toast beautifully while baking, adding texture and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs. If the coconut flakes on top begin to brown too quickly, loosely cover the bread with aluminum foil after about 30 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once baked, allow the bread to cool in the tin for 15 minutes – this resting period allows the structure to set. Then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely. The bread will continue cooking slightly from residual heat as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool completely before slicing (at least 1 hour), as cutting too soon may cause the bread to crumble. Once cooled, slice with a serrated knife and enjoy plain, toasted, or spread with butter or coconut jam for an extra tropical treat. Store in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 285 calories
🥑 Fat: 15 g
🧈 Saturated Fat: 13 g
🍞 Carbohydrates: 35 g
🍭 Sugar: 18 g
🍗 Protein: 4 g
🫀 Cholesterol: 37 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this coconut loaf dairy-free?

Yes! This coconut bread is naturally dairy-free as it uses coconut milk instead of regular milk and coconut oil instead of butter. Just ensure any additional toppings or spreads you serve with it are also dairy-free for a completely vegan-friendly treat.

How do I know when my coconut bread is perfectly baked?

Your coconut bread is perfectly baked when a skewer inserted into the centre comes out clean with just a few moist crumbs. The top should be golden brown, and the coconut flakes nicely toasted. The bread will also slightly pull away from the sides of the tin.

What are the best ways to serve tropical coconut bread?

Enjoy coconut bread in multiple ways: toasted with butter for breakfast, as an afternoon tea companion, with tropical jam or honey, alongside fresh fruit, or even as a base for bread pudding. For an indulgent treat, try it toasted with coconut butter or topped with sliced mango.

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