Coconut Bread Recipe: How 3 Steps Make It Easy
A moist, tropical coconut bread that’s simple to make in just three steps—perfect for beginners and coconut lovers alike!
Servings 10 slices
Calories 280kcal
Cost $5
Equipment
- Oven
- 9x5-inch Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup coconut milk canned, full-fat
- 0.333 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 cup shredded sweetened coconut, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt until evenly combined.
- In a separate bowl, mix 1 cup coconut milk, 0.333 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix; the batter should be thick and slightly lumpy.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, toast the shredded coconut lightly before adding it to the batter. Store leftovers in an airtight container for up to 3 days at room temperature.