Coconut Bread

Coconut lovers will adore this sweet and moist Coconut Bread. Perfect for a brunch table or for a snack, this bread is addicting and delicious.

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If you love coconut, make sure you check out all of my other coconut recipes!

I alway say that if you were to ask me my favorite flavors, they would be lemon and coconut. These are 2 flavors that I just can’t get enough of.

So count me in when you can make a coconut recipe that tastes like cake but can be served on that breakfast or brunch table.

This bread – it’s really that good. It’s one of the quick bread recipes that I can turn to year round and it’s always a hit.

Tips for Making Quick Breads

Here are some helpful tips – not only for this Coconut Bread, but for other quick breads as well.

• Make sure your baking soda and/or baking powder are fresh. An old leavener can cause all kinds of issues with your bread.
• Don’t overmix your batter. This will make your bread tough.
• Altitude matters. I don’t have issues with most recipes, but quick breads do tend to sink in the middle for me here at about 4500 feet. You’ll typically need to add a little flour or reduce your liquid, and reduce your leavener as well. I included high altitude directions in the notes on the recipe card below for this recipe.
• Bake the bread right after the batter is mixed. The leavening will start to work right away, and if you wait to put it in the oven, it may sink in the middle. So make sure you preheat your oven.
• Don’t add too many pans to your oven when baking. Quick breads need good circulation.
• It’s totally normal for a quick bread to crack on the top.

How to Make this Coconut Bread

This coconut bread has 2 main steps – making the bread and adding the syrup. Here is how you make it:

1. To make the bread, preheat your oven and prepare you pan. You can grease a loaf pan or line it with parchment paper. I think it’s easier to get out after with parchment, so that’s what I usually do.
2. Lightly beat your eggs in a large bowl, then add the sugar, oil and coconut extract.
3. In another bowl, whisk together your dry ingredients – flour, baking powder, baking soda, and salt.
4. Pour the dry ingredients along with the buttermilk into the egg mixture. Mix until it is almost combined, then fold in the coconut. Do not overmix at this point.
5. Pour into the loaf pan and bake until a tester inserted in the middle comes out clean.
6. When the bread is almost finished, make the syrup by combining sugar, water, and butter in a small saucepan and bringing it to a boil. Let it boil for 5 minutes, then remove from the heat and add coconut extract.
7. Remove the bread from the oven when it’s done and poke it with a long skewer. Take your syrup and evenly pour it over the top of the warm bread.
8. Let the bread sit for at least 4 hours before serving.

More Quick Bread Recipes

Zucchini Bread Recipe
Orange Blueberry Bread
Cranberry Orange Bread
Peanut Butter Banana Bread with Chocolate Chips
Glazed Lemon Poppy Seed Zucchini Bread
The Best Strawberry Bread

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Coconut Bread

4.84 from 12 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12 servings

Course: Quick Bread

Cuisine: American

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Coconut lovers will adore this sweet and moist Coconut Bread. Perfect for a brunch table or for a snack, this bread is addicting and delicious.

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Ingredients

Bread:

• ▢ 2 eggs
• ▢ 1 cup sugar
• ▢ 1/2 cup vegetable oil
• ▢ 1/2 tablespoon coconut extract
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup buttermilk
• ▢ 1 cup sweetened shredded coconut

Syrup:

• ▢ 1/2 cup sugar
• ▢ 1/4 cup water
• ▢ 1 tablespoon unsalted butter
• ▢ 1 teaspoon coconut extract

Instructions

• Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan or line with parchment paper.
• In a large bowl, lightly beat the eggs. Add the sugar, oil and coconut extract and whisk to combine.
• In another bowl, whisk together the flour, baking soda, baking powder and salt.
• Add the dry mixture and the buttermilk to the egg mixture. Stir together until it is almost combined, then add the coconut and stir just until combined. Don’t overmix.
• Pour the batter into the prepared pan and transfer to the oven.
• Bake until a tester inserted in the center comes out clean, about 1 hour to 1 hour 15 minutes. If the bread starts to brown too much, lightly cover it with foil.
• When the bread is almost finished baking, combine the sugar, water, and butter in a small saucepan and set it over medium heat. Bring to a boil and let it boil for 5 minutes. Remove it from the heat and stir in the coconut extract.
• Remove the bread from the oven, and, leaving the bread in the pan, poke holes in the bread with a long skewer. Pour the syrup over the hot bread.
• Allow the bread to sit at room temperature for at least 4 hours before serving.

Recipe Notes:

For high altitude, I added an extra 2 tablespoons of flour and reduced that baking soda to 1/4 teaspoon.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1slice, Calories: 316kcal (16%), Carbohydrates: 43g (14%), Protein: 3g (6%), Fat: 15g (23%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 9g, Cholesterol: 35mg (12%), Sodium: 178mg (8%), Fiber: 1g (4%), Sugar: 30g (33%)

Keywords: coconut bread