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A freshly baked and sliced loaf of moist coconut bread, topped with a sweet white glaze and toasted coconut flakes.
Daniel

Moist Coconut Bread

This delightful Moist Coconut Bread is incredibly tender and packed with tropical flavor, featuring a rich coconut aroma and a perfectly golden, subtly crisp exterior. Perfect for breakfast, a snack, or even a light dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread, Breakfast, Dessert
Cuisine: American, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-purpose flour sifted
  • 3/4 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Unsalted butter 1 stick, melted and cooled
  • 2 Large eggs room temperature
  • 1/2 cup Full-fat coconut milk canned, shaken well
  • 1 tsp Vanilla extract
  • 1 cup Sweetened shredded coconut
Optional Coconut Topping
  • 1/4 cup Sweetened shredded coconut
  • 1 tbsp Granulated sugar

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Prepare Pan & Preheat Oven
  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the longer sides to easily lift the bread out.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt until well combined. Create a well in the center.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the cooled melted butter, room temperature eggs, full-fat coconut milk, and vanilla extract until smooth.
Combine Wet and Dry
  1. Pour the wet ingredients into the well of the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
Fold in Coconut
  1. Gently fold in the 1 cup of sweetened shredded coconut into the batter until evenly distributed.
Transfer to Pan
  1. Pour the batter into the prepared loaf pan and spread evenly.
Add Optional Topping
  1. If desired, sprinkle the 1/4 cup of sweetened shredded coconut and 1 tablespoon of granulated sugar evenly over the top of the batter.
Bake
  1. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.
Cool
  1. Once baked, remove the loaf pan from the oven and let the bread cool in the pan on a wire rack for 10-15 minutes.
Remove and Slice
  1. Carefully lift the bread out of the pan using the parchment paper overhangs (if used) or invert onto the wire rack to cool completely before slicing and serving.

Notes

Storage: Store Moist Coconut Bread at room temperature in an airtight container for up to 3-4 days. It can also be frozen, wrapped tightly in plastic wrap and then foil, for up to 2-3 months.
For extra moisture: A glaze made from powdered sugar and a touch of coconut milk can be drizzled over the cooled bread.
Serving Suggestion: Enjoy plain, toasted, or with a dollop of whipped cream and fresh berries.