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This is one of those wonderful baked goods that straddles the line between breakfast and dessert. Use this coconut bread recipe to make a treat that is made in just one bowl and mixed up in less than 10 minutes!
This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.
What makes this coconut bread recipe so special?
The subtle taste of coconut is what makes this recipe a star. It’s not overwhelming sweet and has just the right hint of coconut to make it feel grown-up. I happen to love coconut, but even if you aren't a coconut lover, you'll likely still fall in love with this recipe.
It's also all made in one bowl with just a whisk and wooden spoon. The ingredients for this coconut bread recipe are likely already in your pantry, so there is no reason not to go make it now. Let me know how it goes!
Ingredients
A few notes on the ingredients:
- Coconut: Sweetened flaked coconut is the way to go. You can easily find it at any major grocery store.
- Coconut milk: You can use any variety you like, but be sure to shake the can well before measuring so that the solids and liquids combine well.
Step by step instructions
To make things even simpler, here are step-by-step photos to help you every step of the way.
Start by preheating the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.
Now it's simple to mix it up. Start by adding all the dry ingredients into your mixing bowl and whisk them all together.
Then add all the wet ingredients, except the melted butter. Mix them up until just combined.
The last step is to carefully fold the melted butter in the batter. Gently. Once just barely incorporated, pour into prepared pan and bake about an hour.
For all measurements and a more detailed guide, check out the recipe card at the bottom of this page. Check this video out for another way to see step by step directions.
Frequently Asked Questions
For breakfast, you could slice, toast and schmear it with almond butter or lemon curd. You know those cute little jars of spread you take from hotels that have free breakfast 😉? This is the perfect use for them!
For a mid-afternoon treat with tea, I would just slice and serve. Coconut bread is simple and delicious on it's own with a nice cup of tea or coffee.
For dessert, I would most likely serve with a scoop of ice cream. Toasted almond gelato, a nice salted caramel ice cream or even pineapple sorbet all would work well with the coconut flavor.
Yes, you can easily make this recipe dairy free. You would swap the milk with either almond or coconut milk and swap the butter with any dairy free baking stick. These are simple swaps that will still give you delicious results.
How to store leftovers
- Store in slices: Slice the remaining coconut bread into ½" -¾" thick slices and wrap them individually in plastic wrap. Place all the slices into a zip top bag and freeze to enjoy as you want.
- Storing the remaining loaf: Wrap the coconut bread in plastic wrap, being sure the that cut end is completely covered so it doesn't dry out. Once wrapped, store on the counter up to 4 days.
One more tip:
When melting butter, do it in 10 second increments. Stop melting when there is still some solid bits just swirl the melted butter around it to help the last bit melt. This means you don’t have to wait for super hot butter to cool down before you fold it in the batter and you are less likely to have butter splatter in your microwave.
Looking for other recipes that straddle the line between breakfast and dessert? Check these out:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
Simple, One Bowl, Coconut Bread
Ingredients
- 2 ½ cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup sugar
- 1 ½ cup sweetened flaked coconut
- 2 large eggs
- 1 ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 6 tablespoons butter (melted and cooled a bit)
Instructions
- Preheat oven to 350 degrees and prepare a 9x5 loaf pan by lining it with parchment paper.
- In a large mixing bowl whisk together the flour, baking powder, cinnamon and salt. Then add the sugar and flaked coconut to the dry ingredients.
- In your liquid measuring up combine the eggs and the milk by stirring with a fork. Pour the milk and egg mixture into the dry ingredients and mix until just combined.
- Melt the butter in the liquid measuring cup and let cool about 1 minute. Pour the butter over the batter and gently fold in until the butter is just combined.
- Put the coconut bread in the oven and bake at 350 degrees for about 1 hour. You'll know its done when the top is lightly brown and when you press gently on the top there is no give.
- Remove from oven and let cool in the pan for a few minutes. Then take out of the pan and let cool at least 30 minutes on a cooling rack.
Notes
Nutrition
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Delicious and light and sweet. I love the subtle hint of cinnamon and pop of saltiness. I used coconut milk (never used it before in my baking) and it was quite yummy. Another win for simple gray T-shirt.
I never used to like coconut, but ever since I visited the Caribbean (before kids) I find myself like it in moderation. I think it brings me back to the lovely beaches. Can’t wait to give this cake a try!
This will likely be just the right amount of coconut for you then. It's subtle and delicious. Enjoy!