Coconut bread is one of those wonderful baked goods that straddles the line between breakfast and dessert. Could it be breakfast toasted with a bit of jam? Sure thing. Could it be served for dessert with a cup of coffee and a scoop of ice cream? You bet. This is one of those treats that you are going to make again and again. I’m sure of it!
This recipe for coconut bread was one of the first recipes I ever printed off the interwebs. It originally came from a site that doesn’t exist anymore and I haven’t found a recipe quite like it since then.
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What makes coconut bread 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 people who aren’t big fans, have told me that this bread is a winner. Because the coconut is so subtle, it will likely become a family favorite!
If you want to make this cake even fancier or more coconut forward you could add some sweetened coconut flakes to the top about halfway through baking so that they got toasted and crunchy.
Another idea is to make simple glaze for the top with powdered sugar, a few tablespoons of coconut milk and a hint of coconut extract. It would take the coconut flavor up about a hundred notches. However, I think it’s great as is.
What can you serve this coconut bread with?
Like I said before, it can either be breakfast, brunch, tea time or dessert. It’s really quite versatile. If I were serving this for breakfast/brunch, I would pair it with strawberry or blueberry jam.
They are both flavors that play well with coconut. You could also toast it and schmear 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 dessert, I would most likely serve with a scoop of ice cream. To pair with the coconut you could go with a pineapple sorbet if you wanted to keep things dairy free (and reminsce about your favorite tropical vacation). Chocolate, toasted almond and vanilla bean ice creams would also pair quite nicely.
Can this coconut bread be made dairy free?
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 do you make one bowl coconut bread?
Start by preheating the oven to 350 degrees. Line a 9×5 loaf pan with parchment paper and set aside.
Now it’s simple to mix this up. Start by adding all the dry ingredients into your mixing bowl and whisk them all together.
Then add all the wet ingredients, expect the melted butter. Mix them up until just combined.
The last step is carefully fold the melted butter in the batter. Gently. Once just incorporated, pour into prepared pan and bake about an hour.
Tips and Tricks
- Use your liquid measuring cup as your extra bowl. Once you measure the milk, crack the eggs right into the same measuring cup along with the vanilla.
- Melt you butter in that same measuring cup once you’ve incorporated the wet and dry ingredients together to save washing extra dishes.
- When melting butter, I like to 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 also means you don’t have to wait for super hot butter to cool down before you fold it in the batter.
Looking for other recipes that straddle the line between breakfast and dessert? Check these out:
simple, one bowl, coconut bread
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 1 1/2 cup sweetened flaked coconut
- 2 eggs large
- 1 1/4 cup milk dairy or non-dairy
- 1 teaspoon vanilla extract
- 6 tablespoons butter melted and cooled a bit
Instructions
- preheat oven to 350 degrees
- 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
- add the sugar and flaked coconut to the dry ingredients
- in a 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
- bake at 350 degrees for about 1 hour (or until top is lightly browning 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 turn out onto a cooling rack
- enjoy!
Notes
Want to make this coconut bread now? Are you missing some ingredients? Amazon Now can get them to you in a few hours, Instacart can get them to you today. Or add them to your Peapod grocery list and don’t be stuck with out them again!
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!