Quick Coconut Bread

"An easy bread, likened in flavour to putting a straw in a coconut! Of course, using fresh coconut to grate and make the coconut milk is devine if you have the time. (Note that you need to prepare coconut milk from the coconut meat, not just use what is poured from the coconut.) You might wish to top this with a lime glaze. From Sundays at Moosewood."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Lalaloula photo by Lalaloula
Ready In:
2 loaves




  • Preheat oven to 350.
  • Sift dry ingredients into mixing bowl. Blend in egg, milk, butter, and vanilla.
  • Mix in the grated coconut and the currants or raisins, if used.
  • Turn out onto a floured board and knead slightly. Shape into two loaves and pat into two buttered medium loaf pans.
  • Bake for 40 to 45 minutes, until a toothpick in the centre comes out clean.

Questions & Replies

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  1. This has a very yummy flavor, but mine didn't rise at all and came out a little dense. It might be my fault; I'm not sure. I will try again because I loved the coconut flavor and it wasn't too sweet. It makes a great breakfast. I halved the recipe and made one loaf. I used whole-wheat pastry flour and veganized it by using Ener G egg replacer and Earth Balance margarine. I didn't use the optional currants, but did stir in some macadamia nuts, which was perfect! Thanks for posting! Reviewed for Veg*an Swap, July 2009
  2. I really enjoyed this tasty bread Katzen. It was quick and easy to make and really tastes like coconut. It was tender and delicious, a little dense but that doesn't bother me. Made as written but left out the raisins and currants. Wouldn't change a thing. Thank you for sharing this lovely recipe, which I will try again. Made for What's on the Menu Tag Game.
  3. WOW, what an awesome bread recipe!!!! We loved this! It came out moist and soft, but not dense at all with a lovely coconut taste to it! Mmmmm!<br/>The batter came together quickly and easily and the bread baked up beautifully in the given time. I used a silicone bundt cake pan (making half the recipe) and the finished bread was so pretty to look at. Covered with melted chocolate and sprinkled with toasted coconut flakes it would be a true eye-catchet at any party.<br/>The coconut flavour really came through and eventhough I left them out this time, I think raisins would be a great addition. Ill try that out next time, cause there will definitely be a next time.<br/>THANK YOU SO MUCH for sharing this keeper with us, Kat!<br/>Made and reviewed for Veggie Swap #28 November 2010.
  4. at first this dough seemed too dry to stick together, i added some drained canned pineapple and it became too wet and sticky to shape. i made one big loaf which didn't rise at all. consequently this was dense, bland and kinda boring. like an undercooked macaroon if you forgot to add any sugar. certainly not worth the fat content. going to see if i can make my neighbor eat it.


I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
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