This Coconut Bread is so easy to make, doesn’t need yeast, and has a wonderful flavor. Moist and delicious! If you love coconut this bread is a must try!
If you love coconut as much as we do, then you will definitely want to try this Pineapple Coconut Loaf. It’s one of our most popular recipes!
❤️WHY WE LOVE THIS RECIPE
This bread has a wonderful flavor and it’s easy to make. It’s a quick bread so you just throw it all together and bake. It would be the perfect addition to any breakfast or brunch but could also be a dessert. I goes great with coffee!
🍴KEY INGREDIENTS
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- White granulated sugar
- Eggs
- Butter
- Coconut extract (could use vanilla extract)
- Buttermilk
- Sweetened flake coconut
SWAPS
You could use unsweetened coconut if you want to, we just like the sweetened version. I think this recipe would also work fine with regular milk, but the buttermilk really makes it moist.
🍽️HOW TO MAKE
So easy to make and not a lot of ingredients! This coconut bread is a definite winner!
COOKING STEPS
Step 1
Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
Step 2
Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
Step 3
Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. I top the bread with a little extra coconut before I put it in the oven.
⭐TIP
Don’t over-mix the bread; it can cause it to dry out during the cooking process. You can also use parchment paper instead of cooking spray in your pan if you prefer.
You can also toast the coconut if you prefer, here is how we toast coconut.
RECIPE VARIATIONS
If you have followed our site for any amount of time you know that we love coconut. Here are a few more recipes that include coconut:
❓FREQUENTLY ASKED QUESTIONS
We prefer sweetened, but you can use whichever you like.
We have never made it that way, but you can try it. The buttermilk adds a certain fat content to the recipe, so it will change it some.
STORING
We store this bread in an airtight container and it will keep for a few days. You can freeze quick breads for around 3 months.
💕MORE POPULAR RECIPES TO ENJOY
Sour Cream Bread
This bread is easy to make and has a wonderful texture. Crust on top and soft center.
SERVING SIZE
This is about 4-6 servings, depending on how big of a slice. I always say people have about 2 slices.
Coconut Bread
This Coconut Bread is a quick bread and it’s wonderful! Takes no prep time, mix and pour into pan and bake. If you like coconut you will love this coconut bread. Great for breakfast, brunch or dessert!
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup white granulated sugar
- 2 eggs
- 1 stick butter or 8 tablespoons or 1/2 cup softened
- 1 1/2 teaspoons coconut extract could use vanilla extract
- 1 cup buttermilk
- 1 cup of sweetened flake coconut
-
Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
-
Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
-
We sprinkle coconut on top of the loaf before it goes in the oven for added texture and it looks great that way.
-
Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. Makes 1 loaf.
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