Tropical Coconut Bread

"Having a Luau party? Then this is a must but, you'll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It's great alone but if you're adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by carolinajen4 photo by carolinajen4
photo by Kathy228 photo by Kathy228
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 20mins
Ingredients:
10
Yields:
8-10 slices per loaf
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ingredients

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directions

  • Preheat oven to 325 degrees F.
  • Grease and flour two 9 1/2" x 5 1/2" loaf pans.
  • Do not use a mixer with this recipe.
  • Use a spoon or spatula and stir by hand.
  • In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
  • In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
  • Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
  • Stir in shredded coconut.
  • Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

Questions & Replies

  1. How can I print the recipe without the nutrition printing in middle of the page?
     
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Reviews

  1. This is really really good! It makes 2 loaves and by the time we were done (my husband, 3kids, and I) there was only 1/2 loaf left. A definite keeper and a nice change from the old classic banana bread. Thank you for a great recipe!
     
  2. This turned out great! The only changes I made, were as follows: I toasted the coconut in the oven, on a sheet pan at 300 for about 15 min, and allowed to cool before adding. Gives a crunchier texture, and nuttier flavor to the coconut. I also baked the whole recipe in a bundt pan. This has proven to be a great solution to the problem of very dense cakes and breads that tend to want to over-brown on the outside, before baking thru on the inside. Plus it's pretty. 2 loaf pan's worth of batter is a perfect fit for the bundt pan. I also sprayed the pan well with butter flavored spray, then coated well with granulated sugar. This gives such a fantastic chewy texture to the crust. I might try adding a bit of pineapple next time. This is a GREAT springboard recipe. Thank you so much QTPetootie!
     
  3. I substituted maple extract for the coconut extract. YUMMY!
     
  4. This bread is really good and the coconut made the difference. It wasn't too rich, but just right, and very moist, especially the next day. Another thing I liked about it was that it made two loaves. I took one loaf to the office and left in the lunchroom. It was gone by the end of the day, with lots of raves! Thanks for this different tasting sweet bread recipe!
     
  5. Excellent! Not too sweet, very moist. I will make this often. A good change from banana bread. Thanks.
     
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Tweaks

  1. It's not a BREAD, it's a cake recipe. Why not call it "coconut cake" ? I've made a coconut bread and it has yeast not baking powder.
     
  2. Love this bread, but on a whim, I poured a shot of coconut spiced rum over a cooled loaf, and let it soak in overnight. It made it moister, more flavorful, and all my friends agreed it was better with the rum than without!
     
  3. This bread is really good. I have to confess though that I didn't have any coconut so I drained a can of crushed pineapple and used that. In hind site I wish I would have used part of the juice instead of all of that oil. I also used coconut milk as some of the other reviewers said. My husband loved it, it was moist and so good. Made it to take camping with us for breakfast..
     
  4. I made a couple small changes. Used coconut milk instead of buttermilk. And substituted 1/2 cup of the vegetable oil for coconut oil. It made the bread 4 times the coconut! Shared this with friends. It was wonderful. Thank you very much for sharing. I will make this again.
     
  5. Not that you need another stellar review, QTPatootie, but this bread is AWESOME!! I even subbed applesauce for half the oil and Splenda for half the sugar and it was just as moist as you could want. I first tasted it when it was still warm and thought it was good, but not spectacular. The next day and the next it just got better and better! The amount of coconut flavor is right on the money. I can't thank you enough; I will be making this lovely and easy bread often!
     

RECIPE SUBMITTED BY

QTPetootie came about when I gave birth to my daughter when I was in my 40's. We tried for 3 years to have her. I couldn't believe something so beautiful would come from an "older" mommy...she obviously got all our good genes. We won't have anymore children because we're convinced the next one would surely get all of our bad genes. LOL! Baking is my strong area. I love to cook and play with recipes until I find the perfect quantities to make our mouth's water. I hope you'll enjoy anything I post here.
 
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