Toasted Coconut Bread

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

The coconut adds a surprise. Very nice when still a bit warm.

Ingredients Nutrition


  1. Combine all dry ingredients.
  2. In a seperate bowl, mix milk, egg, oil and vanilla together.
  3. Add to dry ingredients.
  4. Stir until blended.
  5. Pour into a greased and floured 9x5x3 loaf pan.
  6. Bake at 350 for 1 hour.


Most Helpful

This is a gread quick bread..."it almost tastes like a pound cake", believe it or not…my husband and I said that at the same time after the first bite! We had it plain and also for dessert topped with Cool Whip and sliced strawberries. I didn’t know how to toast coconut, so I just put it on a baking sheet while the oven was heating and watched it until it got golden. Thanks for a unique quick bread recipe and a way to use up leftover coconut!

Karen=^..^= January 24, 2003

What a yummy bread! I love the fact that it's so easy to throw together and forgiving too. I had to use two egg whites instead of one egg and melted butter instead of oil but it worked out wonderfully. I've been munching on it for breakfast and plan on making a bunch more to freeze.

Sackville April 24, 2003

I made muffins from this recipe. I agree with the other reviewers that this would be best as a poundcake (top with fruit and whipped cream) instead. The coconut flavor is very mild. Since I love coconut flavor, I would probably add coconut extract next time.

MadCatKim September 12, 2004

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