You’re tired of regular bread, aren’t you? Or do you want bread with super nutrition and great taste? The coconut bread recipe will surely blow your mind. In addition to providing fiber and strength to your bones, coconut is also a good source of protein. It also contains many other nutrients and minerals.
I craved something tropical and exotic that would take me to sand-kissed beaches with palm trees swaying, so I thought of making something related to coconut.
Table of Contents
Why you will Love This Coconut Bread Recipe
- Tropical Escape: The coconut flavor instantly transports them to a sunny beach, even if they’re sitting at their kitchen table. It’s like a mini vacation in every bite!
- Easy to Make: This coconut bread recipe can be made at home with simple ingredients that every coconut lover will love.
- Customize: You will love it even more if you try it with variation, such as adding desirable nuts and enjoying it with your afternoon tea.
- Bread’s Moistness: You will love the combination of coconut and butter, its soft texture, and its fantastic flavor.
Things You will need for Exotic Coconut Bread
- Desiccated Coconut: Unsweetened desiccated coconut is a fine shredded dried coconut that enhances the taste and richness of bread.
- All-Purpose Flour: The bread’s base is made from three cups of all-purpose flour.
- Fine Powdered Caster Sugar: Superfine sugar (caster sugar) melts readily and adds a consistent sweetness throughout the loaf of bread.
- Coconut Milk: Coconut milk for a rich coconut taste. For the best outcomes, use either fresh or canned coconut milk. I prefer canned coconut milk for baking.
- Butter: Take half a cup of melted butter (take unsalted as we add salt separately) for moist and soft bread.
- Egg: The two large eggs give a fluffy and spongy texture to the bread.
- Baking Powder: Baking powder creates a light and airy room and helps it to rise.
- Coconut Flavor: The fragrance of coconut enhances the tropical flavor. Coconut flavoring is available online or in local shops.
- Vanilla Extract: The taste of a few drops of vanilla extract is everything I need for a super yummy coconut bread.
- Pinch of Salt: Salt brings out the flavors of everything and balances the sweetness. Pay attention to this minor yet significant component.
Instructions
1.Preheat the Oven
Preheat your lovely oven to 350°F (180°C). Grease or butter an 8½” x 4½” loaf pan and set it aside.
2.Prepare the Dry Magic
Sift the all-purpose flour, salt, and baking powder together. Add the desiccated coconut and finely powdered caster sugar and mix them together.
3.Whisk the Wet Magic
Whisk the eggs, melted butter, vanilla, coconut milk, and coconut flavor in another bowl.
4.Intertwine Wet and Dry magic
Pour over the flour mixture prepared and mix well to form a paste.
Mix well until you have a smooth paste. At this step, don’t overmix.
5.Transfer to the Loaf Pan
Take the 8 1/2″ x 4 1/2″ loaf pan and pour the batter, even the surface. Lightly hit the loaf pan on the table to remove any air bubbles and even the surface. Sprinkle some desiccated coconut over it for a coconut presentation. It is your choice whether to garnish it with coconut or not.
6.Add Extra Coconut Flavor
Sprinkle some desiccated coconut over it for flavor and presentation (I am always extra!). It is your choice whether to garnish with coconut.
7.Bake
Bake this tropical bread in a preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
8.Cool and Serve
Please remove it from the oven and let it cool in the pan for a few minutes. Let it cool for 5-10 minutes before cutting it into slices (on a cooling rack for cooling).
Serving Suggestions
- Enjoy slices of bread with a cup of tea or coffee in the morning.
- You can spread peanut butter or cream cheese for an extra classy treat.
- Serve it at brunch or as a delightful dessert after dinner.
Expert Tips
- For a more intense flavor, freshly grated coconut can be used instead of desiccated coconut. For extra crunch, feel free to add chopped nuts (almonds or walnuts) to the batter.
- Do not overmix the batter because overmixing can make the bread hard.
- Do not overbake the bread. If you over bake the coconut bread, it will dry out all the moisture in the bread, which will eventually come out dry. Just make sure to test the toothpick test: insert the toothpick in the bread, and if it comes out dry or slightly moist, it means the bread is done!
- After baking the coconut bread, let it sit at room temperature. Slice it then because it will not crumble once it reaches room temperature.
How to store coconut bread
- Like most bread, coconut bread cannot be stored for over a week. Consume it within 6-7 days.
- I prefer not to refrigerate it because it will dry out. The best practice is to keep it in an airtight bag and freeze it for a maximum of 15 days. If you want to enjoy its goodness again, lightly toast the frozen slices in a toaster oven at 270°F (130°C) for 5-10 minutes. It will bring back the freshness and revive the flavors.
Coconut Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 Bread Loaf 1x
Description
You’re tired of regular bread, aren’t you? Or do you want bread with super nutrition and great taste? The coconut bread recipe will surely blow your mind. In addition to providing fiber and strength to your bones, coconut is also a good source of protein. It also contains many other nutrients and minerals.
I craved something tropical and exotic that would take me to sand-kissed beaches with palm trees swaying, so I thought of making something related to coconut.
Ingredients
- 1 cup coconut (desiccated)
- 3 cups all-purpose flour
- 2 cups fine powdered caster sugar
- 1 cup coconut milk
- ½ cup (75g) unsalted butter
- 2 large eggs
- 2 tablespoons baking powder
- 1 tablespoon coconut flavor
- ½ tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your lovely oven to 350°F (180°C). Grease or butter an 8½” x 4½” loaf pan and set it aside.
- Prepare the Dry Magic: Sift the all-purpose flour, salt, and baking powder together. Add the desiccated coconut and finely powdered caster sugar and mix them together.
- Whisk the Wet Magic: Whisk the eggs, melted butter, vanilla, coconut milk, and coconut flavor in another bowl.
- Intertwine Wet and Dry magic: Pour over the flour mixture prepared and mix well to form a paste. Mix well until you have a smooth paste. At this step, don’t overmix.
- Transfer to the Loaf Pan: Take the 8 1/2″ x 4 1/2″ loaf pan and pour the batter, even the surface. Lightly hit the loaf pan on the table to remove any air bubbles and even the surface. Sprinkle some desiccated coconut over it for a coconut presentation. It is your choice whether to garnish it with coconut or not.
- Add Extra Coconut Flavor: Sprinkle some desiccated coconut over it for flavor and presentation (I am always extra!). It is your choice whether to garnish with coconut.
- Bake: Bake this tropical bread in a preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Please remove it from the oven and let it cool in the pan for a few minutes. Let it cool for 5-10 minutes before cutting it into slices (on a cooling rack for cooling).
Notes
- For a more intense flavor, freshly grated coconut can be used instead of desiccated coconut. For extra crunch, feel free to add chopped nuts (almonds or walnuts) to the batter.
- Do not overmix the batter because overmixing can make the bread hard.
- Do not overbake the bread. If you over bake the coconut bread, it will dry out all the moisture in the bread, which will eventually come out dry. Just make sure to test the toothpick test: insert the toothpick in the bread, and if it comes out dry or slightly moist, it means the bread is done!
- After baking the coconut bread, let it sit at room temperature. Slice it then because it will not crumble once it reaches room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
FAQ’s for This Coconut Bread Recipe
How long can we use coconut bread?
Coconut bread usually lasts 6-7 days, but if stored in the freezer, it can last for up to 2 weeks. All you need to do is place it properly in an airtight container and freeze it.
Can I replace plain flour with coconut flour?
No, you cannot use coconut flour instead of all-purpose flour (plain flour) in this recipe because the resulting bread will crumble down and dry. You can use coconut flour with all-purpose flour as if you are taking 1 cup of all-purpose flour then you can add ¼ cup of coconut flour.
How many slices do we need to cut the coconut bread?
It depends on your choice of how you want to slice. I made 8 slices of 1 inch thick.
