Coconut Bread

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 08/13/19
coconut bread
minadezhda / Getty Images
Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 10 servings
Nutrition Facts (per serving)
328 Calories
21g Fat
33g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 328
% Daily Value*
Total Fat 21g 26%
Saturated Fat 14g 69%
Cholesterol 73mg 24%
Sodium 336mg 15%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 9%
Protein 5g
Calcium 178mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tasty and easy to make, this coconut bread can be made with either fresh or store-bought shredded coconut.

Ingredients

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup of sugar
  • 2 2/3 cups shredded coconut (or 2 cups ​​freshly grated coconut)
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon ​​vanilla extract (or coconut extract)
  • 1/2 cup butter (melted and cooled)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Grease and flour two 8 x 4 inch loaf pans or a 10-inch tube pan.

  4. Combine flour, baking powder, and salt with a wire whisk. Stir in coconut and sugar.

  5. Make a well in the center.

  6. In another bowl, combine the last set of ingredients.

  7. Pour into well. Mix until just combined.

  8. Bake in the pan(s) for 50 minutes or until a toothpick comes out clean. Cool in pan(s) for 10 minutes.

  9. Finish cooling on wire racks.

  10. Serve and enjoy!