If you are crazy about coconut, you will LOVE this Coconut bread recipe! Of all the sweet bread recipes out there, this one has to be one of my favorite quick bread recipes, if not my favorite. The coconut flavor is subtle but sweet and the complements the delicate sweetness of the almond flavor. It just tastes so yummy! I mean, it’s everything an Almond Joy offers (minus the chocolate) in bread form. It’s just a great flavor combination. It’s moist yet light, with a crunchy texture on top. Delicious for breakfast, an after school snack, or it can easily double as cake for a quick dessert.
Ingredients in Sweet Coconut Bread
This coconut bread recipe is one of my favorites to make and have on hand when guests come over or when I need to pull out a quick dessert for the family. Here’s what you need:
For the Bread Batter
Two large eggs – whisk in a large bowl Sugar – one cup of regular white sugar Coconut extract – one tsp. You can find this in the baking aisle of most grocery stores. A small bottle will last forever! Buttermilk – if you don’t have buttermilk on hand, you can make your own by adding two tablespoons of vinegar or lemon juice to two cups of regular milk. It’s easy! You can also use a cup coconut milk (unsweetened coconut milk) or unsweetened almond milk in place of regular full fat milk. Salt Baking powder Baking soda All purpose flour – I have also subbed ½ cup flour for ½ cup coconut flour. Or you can use half wheat flour and half white flour. Coconut – I like sweetened coconut, but you can use unsweetened coconut if you want a little less sweetness. Chopped almonds
TOPPING:
Sugar – you can use a sprinkling of white or brown sugar for the topping. Water Butter – Use either unsalted butter or salted, whichever you have on hand. Almond extract – again, find this in the baking aisle. Vanilla extract can be used as a substitution.
Coconut Bread Step by Step
Variations to this Coconut Bread
Reader comments on our post have raised a few questions about substitutions. For example, several people have asked about the possibility of subbing out the shortening in favor of something else. If you don’t have shortening in the house, or just don’t want to use it, you can always use butter in its place. Or, as some have suggested, coconut oil. Another question is about the buttermilk. Since buttermilk is not something everyone keeps on hand, you can actually make your own. Simply put 1 Tablespoon of vinegar into a measuring cup then fill to the one cup line with milk. Let it sit for a couple of minutes, then stir. Voila! Buttermilk substitution. Be sure to use shredded coconut. We use the sweetened coconut flakes. Natural coconut flakes would work, it will just be less sweet. Toast the bread and spread with butter for a delicious breakfast. Dust with powdered sugar for extra sweetness. Add the zest of lime to the batter for a tangy flavor. Store in the fridge or the freezer for optimal freshness.
Make it more of a Coconut Loaf Cake
To make this coconut bread more like a coconut pound cake, you can add a simple coconut glaze to the top (use coconut milk and mix with powdered sugar) and sprinkle coconut flakes on top. It tastes so yummy! If you love coconut cake, you MUST try our Coconut Cream Cake recipe with coconut cream cheese frosting layer. I promise you, one slice of this cake will change your life. I also love our Hawaiian Wedding Cake recipe. READ NEXT: 33+ Breakfast Ideas
Even More Sweet Bread Recipes
Since you can never really have too much of a good thing, here are a few more recipes for our favorite sweet breads.
How to Make Coconut Bread
Mom’s Zucchini Bread
Homemade Banana Bread
Pumpkin Chocolate Chip Bread
Sally Lunn Bread
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