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.

Course Quick Bread

Cuisine American

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 316kcal

Author Deborah Harroun

Ingredients

Bread:

2 eggs
1 cup sugar
1/2 cup vegetable oil (or another neutral 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 9x5-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.
2 eggs, 1 cup sugar, 1/2 cup vegetable oil, 1/2 tablespoon coconut extract
In another bowl, whisk together the flour, baking soda, baking powder and salt.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon 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.
1/2 cup buttermilk, 1 cup sweetened shredded coconut
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.
1/2 cup sugar, 1/4 cup water, 1 tablespoon unsalted butter, 1 teaspoon 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.

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