Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

My adaption of Coconut Bread based on several sources trickling down to SmittenKitchen. She wrote "This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins. The crumb is more coarse than banana bread, and less squishy-moist. Also the texture changes from the dark crust to the tender center that makes this bread excellent toasted with a pat of butter and sprinkling of powdered sugar.

Ingredients Nutrition


  1. Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
  2. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
  3. Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Most Helpful

This recipe was made on 8/20 for the South American portion of the Culinary Quest 2014 . Except for using regular all purpose flour,the recipe as it was written. For just a tad more texture and flavor, the coconut was slightly toasted. And the baking time was " right on the money ". It just didn't rise as high as I had hoped,but other than that it was pretty good. " Thanks for posting and, " Keep Smiling :) "

Chef shapeweaver � August 20, 2014

this is wonderful , it has a strong coconut flavor , i used the coconut flour option, thanks cris for sending it to me lol , i also browned the butter , i feel it helped .it was a thick cookie batter type dough for me and it did raise quite a bit , make this you will like it

Dienia B. March 13, 2014