Coconut Bread

Absolutely delicious! If you love coconut, then this bread is for you! I did however "tweak" the recipe a bit to ensure a moist bread. I added an extra egg and used buttermilk vs. milk, decreasing the amount of baking powder to 1 & 1/2 tsp. to compensate. I also upped the coconut to a full cup and be sure to use the almond extract. I topped this with a nice dose of turbinado sugar before popping into the oven and it definitely gives it that extra "crunch". This baked up beautifully in exactly 55 minutes. It was moist, tasty, with just a hint of almond which pairs nicely with the coconut. Great with a cup of tea!

Fantastic, tasty recipe. A few customizations that are tasty~ I used coconut milk (lite or original, your preference) in place of regular milk. I add more coconut shavings + thinly sliced almonds + cubed banana. ALSO, adding Arak essence in place of Almond tastes heavenly. :) I have a sneaking suspicion Rum would be SUPER tasty! Also, season about TSP with allspice, or just cinnamon. :3 It's really versatile. Do give it a try, and Enjoy~

This is a delicious quick bread; better than the recipe I've always used. The second time I made it, the only slight changes I made were to include a 1/2 teaspoon of coconut extract along with the other extracts, which gave it a nice flavor and to chop the coconut so the bread wasn't so chewy. Several people asked for the recipe after they sampled it at choir practice. Do try it!

This bread has a pleasant mild flavor. I can imagine that it would be nice next to a coffee or tea. I followed the recipe exactly except that I used 1/2 c. milk and 1/2 c. of sour cream because other reviewers mentioned that their bread was dry. Mine is certainly not dry. It's got a nice brown crust and it's moist on the inside. That being said, be sure to really prep your pan well because I didn't do it well enough and my bread stuck to the bottom of the pan. Also, the hard sugar top it a nice addition. Normally, I would skip adding extra sugar, but I tried it and it's nice. Happy baking!!

Made this for the first time over the holidays and it was excellent. Made it in mini loaf pans. One recipient reports that loaf is great when slices are topped with blueberry preserves. I used superfine sugar for the topping. The coconut taste is not overpowering. I definitely will be making this again.

WOW! Delicious! I made a couple of modifications: Used 1 cup of coconut milk instead of regular milk, used 1 cup of coconut flakes and added almonds to the batter. Amazingly yummy!!

4 stars! great recipe. Very similar to what we call sweet bread in Trinidad. I substituted 1 tsp of Angustora bitters for the almond extract, increased the vanilla extract to 1 tsp, and added 1/2 cup of raisins to the mixture. Comes out just like sweet bread. I also added a simple syrup topping (1/4 cup of sugar mixed with 3 TBS Hot water) as a glaze on top of the bread, basted it and placed back in the oven for 3-5 minutes (you may turn the oven off during this process as you'll only need the heat, not the temperature to let the glaze set). Tastes great!

Baker's beware! This bread is addictive. It is really delicious. Janis is right the almond extract is very good with the coconut. I used unsweetened coconut and that worked great plus I sprinkled raw unrefined sugar on top before baking. What a great way to satisfy coconut cravings! Thanks for a superb quick bread recipe!

Exceptional recipe! Dairy and nut allergies led me to substitute coconut milk for milk and cut the coconut and almond extract, doubling the vanilla. I even used whole wheat flour, and the bread was perfection. I've made three batches so far. Definietly a keeper!

Followed others and replaced the milk with coconut milk. This bread has a great coconut flavor and the almond and vanilla extracts compliment the coconut. I'm not sure if the coconut milk substitution was the cause of the slightly dry and crumbly texture that I experienced but the flavor was so good, I will play around with the liquids and try again. Also, the baking time in my oven was approx. 40 minutes. Sprinkled with light brown sugar and coconut and that worked out very well. Thanks for sharing!

YUMMY! A year ago, I had a delicious coconut walnut bread from Great Harvest Bread company, but there isn't one near my house. I had a hard time finding a similar recipe online. This one is very close! I tweaked the recipe by adding 1/2 cup chopped walnuts at the end, reducing the sugar and substituting a little agave syrup, subsituted half of the flour for white whole wheat flour, and increased the coconut to 1 cup. I made muffins instead of a cake, and they came out moist, coconutty and sweet, but not too sweet. I baked them at 375 for about 15 minutes. Instead of sugar, I sprinkled more coconut on top, which toasted up beautifully. My husband, who doesn't like coconut, really liked them! I think the almond extract and the walnuts inside made them a well-rounded nut muffin, but the coconut is still the star. Will be making these beauties again!

It was good. Wouldn't make it again. I did like it warmed up with butter tho...

It was good but not my favorite .

BY FAR, THE BEST RECIPE I'VE FOUND ON THIS SITE! I MAKE IT CONSTANTLY!

Delicious. Make sure you keep it in the whole time. I took mine out 7 minutes early b/c it was browning on the edges, but it needed the full amount. I added chocolate chips and it's mmm mmm good!

I am writing this review to keep my hands busy so I don't eat the entire loaf of this bread! Delectable! This is just moist enough, bake time is perfect, velvety texture, and beautiful flavor. I subbed half the AP flour with coconut flour. I also used almond milk and unsweetened coconut. I used a pretty thick coat of sugar on top to make up for the sugarless coconut. Yum-yum-yum and YUM!

3 words: TO DIE FOR. This light, yet perfectly dense and moist cake was sweet, flavorful, and extremely satisfying! Instead of 1/2 teaspoon of vanilla and almond extract, I added 3/4 teaspoon of each. The almond flavoring really compliments the coconut! Next time I make this (because I will be making this again) I will add some coconut extract, as it isn't quite "coconuty" enough for me. This bread is more like cake, but it it's delicious none-the-less. The sugar that you sprinkle on top causes the top to get perfectly slightly brown, crispy, and beautiful and is my favorite part of the bread. Thanks for the recipe! Amazing! P.S. I added half Splenda and it still turned out great, you can't even tell I used it.

Very good bread! I made it exactly as written, and it turned out very well. As another reviewer suggested, I chopped the coconut up pretty well so that the bread would be easier to slice and have a better texture. I wasn't sure if it would taste all that "coconut-y" with only 3/4 cup of coconut in it, but I was pleasantly surprised! Maybe it was the almond extract that really brought out the coconut flavor...but whatever it was, it was delicious. I sprinkled the top of the bread with turbinado sugar (sugar in the raw) because it has larger grains and I thought it would be prettier. However, it all just melted into the bread as it baked. The loaf ended up tasting just fine, so it didn't matter all that much. Thanks so much for sharing this recipe...it's a keeper!

I really LOVED the texture of this bread, unfortunately I am not a fan of being able to taste vanilla extract in any dish. All around the flavor was excellent, but next time I make this bread (and I will be making it again) I will be adding less vanilla extract. I will also be adding some dark chocolate chips in the future to give it a mounds or almond joy taste.

Not so much Coconut Bread as a cake, but THIS is the Coconut Cake of my dreams! I have tried many beautiful coconut cakes that had an infinite number of swoops and swirls of coconut-scented frosting. They all looked divine! Inside these ethereal looking beauties hide a plain vanilla cake. WHAT!? Anyway...Followed recipe exactly. Next time I'll maybe use coconut milk? Just to see...

This was ok. I did have to bake it longer than said (maybe 10-15 min longer). But, I had just made Paula Dean's Sour Cream Pound Cake and it is kind of similar (w/o the coconut) and I likes that a lot better, so it probably made the rating on this a little lower because of the comparison.

I really like this bread, so did my family so much so it was gone in a couple days. Will do again.

Not to sure I liked the flavouring. Maybe just not a fan of almond extract. Added a banana, and some coconut extract. Still, the almond extract took over. Won't try it again.

Exelent recipe, I used a bread maching, and due to lack of all purpose I used bread flour, I put everything in on cake setting and it came out great.

Very good and light. However, it needs more of a coconut flavor to the recipe. I even added 1/4 cup more of shredded coconut. Next time I will add coconut extract.

VERY good. The only change I made was to use 1 tsp coconut extract instead of 1/2 tsp each of vanilla and almond. Came out very moist and had the perfect amount of coconut flavor.

Nice flavor and tasty bread. I particularly liked the simplicity of the recipe. I substituted a quarter of the milk with sour cream to ensure that it would be moist (and it was).

one word AMAZING!!

This bread is pretty good. The only changes I made were to add coconut extract and about 1/2 cup of chopped walnuts. I liked the crunch of the walnuts. The sugar on top didn't do much for me... it didn't hurt the bread (of course--it's sugar!) but it just didn't add anything either. I would (will) make this again.

Very Good!! I slightly altered the recipe, using instead coconut milk (like many others) and by using only 1/2 C sugar and about 1/3 C sweet and condensed milk. Came out super fluffy and moist!! I also added a crumble mix on top (butter, flour, sugar, cinnamon). Outcome was delicious and the whole bread eaten in the blink of an eye!! Will def make again, but next time I'm gonna try it in cupcake tins...

i would give it 5 stars, but whether it was my fault or the recipe (i made muffins instead of a loaf) it came out a bit dry. but i dip it in cold 1% milk and i swear it is heaven!!

Excellent! Quick and easy. Added 1/2 c chocolate chips to batter. Topped baked loaf (poked with wooden skewer) with simple syrup (1/4 c water and 1/2 c sugar brought to light boil and cooked until sugar is dissolved), sliced almonds, and coconut and placed under broiler just until coconut was golden brown, about 1 minute, watch closely. Since it is much like a cake, it makes a wonderful dessert.

Used coconut milk and also read reviews and so added extra coconut and it came out delicious.

I love this recipe (and so does my fiance)! It's hard not to eat it all in one sitting. I followed the recipe exactly - except I accidentally added a whole cup of coconut (oops) - and it was fantastic!

Very delicious! This bread has a gentle coconut flavor, and is very very soft and fluffy! Yum! It also has the perfect amount of sweetness... not too much or too little. :D I followed recipe exactly except I didn't have almond extract, so I just used 1 teaspoon total of vanilla extract. Also, just before it was done I brushed on a little butter and sprinkled on some extra sugar, which gave it a nice sweet crunch. I'll be making this one again, for sure!

Great taste - very sweet. I found it very crumbly, but we still enjoyed it. I sprinkled white & brown sugar on top, and it gave it a strusel-like topping.

Very good, but next time I wil add a little of the coconut milk for more moist bread!

This was a great bread! I made it according to the directions but omitted the almond extract and doubled the vanilla. It was a bit dry and crumbly, maybe adding another egg or substituting the milk with coconut milk would do the trick. I will have to try it out next time. I added a thin icing on the top and it added just the right amount of sweetness to the top. It is great with coffee. Definitely will be making this again! Thanks for the recipe.

Very good! I topped it with coconut mixed with sugar before putting it in the oven. After, i dizzled icing sugar and milk glaze over the top! YUM!

It was not moist enough for my taste. Also not enough true coconut taste even though I used coconut milk and added 1/2 tsp of coconut extract.

i followed the recipe to the letter, and the batter tasted great n everything... but the end result was bitter. I used almond extract and i read it's made from bitter almonds, idk if that made a difference... but i was really hoping for a good result... made me sad.

I tweaked the recipe a little bit and substituted coconut flour for about 25% of the flour and added some chocolate chips. I think the coconut flour made it turn out a bit dry, so next time I'll add more butter and hopefully counteract that. Subbing coconut milk for cow's milk may also be a good idea...

amazing for 4 TBSP of butter and one egg! it came out moist with good flavor, not overwhelming. used fresh shredded coconut and coconut milk. great with tea.

This is really good but I wouldn't say exceptional. The second time came out better... I used coconut milk instead of dairy and coconut oil instead of butter and vanilla bean instead of almond. The sugar topping didn't come out crunchy, perhaps I don't use enough?

Perfect the way it is! Don't leave out the almond extract!!

Delicious! I followed the other reviewer's comments and substituted coconut milk for the milk and 1 cup of coconut, versus 3/4 cup. I made it in muffin cups and put chocolate chips in half of them and currants in the other half.

This was a crumbly bread but everyone at work loved it, it was almost gone before I even told everyone that I brought it. I sprinkled extra coconut on top before baking and it got nice and toasty golden brown.

OMG! AWSOME!! its sooo gud but it does need MORE coco nut and MORE suger!! :)

Awesome bread and VERY easy to make! I just followed the recipe with no substitutions (except for a little extra almond extract), and it turned out great, but just a tad crumbly.

It is a sweet and delightful desert bread

Really really good! My husband ate almost the whole loaf himself!!!

My brother is a coconut freak so I figured I'd make this for him. I made the recipe as muffins and it made 10 large ones. I also used half regular butter and half macadamia nut butter, which added a really creamy taste. The muffins rose well and were moist, delicious, and very coconutty, especially since I followed some of the other reviwer's advice and increased the coconut to 1 cup. Thanks for a really yummy recipe!

This bread is very good. Instead of the milk I used half coconut milk and half cream. Heavenly! Also, made a glaze to drizzle on top of the slices. This is great with coffee. Glaze: powdered sugar, milk, vanilla extract. This bread freezes really great as well.

awesome recipe...changed a few things though...i used all almond extract instead of vanilla and almond, then i used coconut molk instead of milk and i added chocolate chips

Love this! So good!!

Thank you, this was a very nice recipe. I was asked to a dinner and brought this and some coffee along with me. Almost everyone had a second piece. Great for short notices or when you dont have much in the pantry!

This recipe is ok. I made it exactally as written, but I feel it needs more of a coconut flavor. The almond flavor was to much for me. I would consider cutting that in half or maybe adding coconut extract instead.

I just made this last night and it is fabulous! I made the adjustments from one reviewer using buttermilk instead of regular, adding an extra egg and halving the baking powder. It turned out moist and delicious! I will make this again maybe adding chocolate chips or raisins.

LOVE IT! This quick bread has such great flavor and texture. I even used 2x the vanilla since I did not have almond extract - it turned out great.

Yum yum yum. add nuts!

This is a nice, light quick bread with a mild coconut flavor. I used a mini cupcake pan instead of a loaf pan. At 350 degrees, the mini cupcakes took 13 minutes to cook in my oven. It made approximately 3 1/2 dozen.

Not sure if I did something wrong (followed the recipe) but this was awful I was really hoping it would be good

Quite good :)

Very sweet and simple to make. Great healthy snack that keeps me full between meals. Made a few adjustments: Used coconut milk instead of milk used 1/2 C shredded coconut instead of 3/4 C Skipped the extracts Used whole-wheat flour instead of white

excellent bread- more for finishing than the meal. I paired it with a red curry dish & it went well. Tastes like blueberries or other fruits would be good additions as well! Thanks for posting!

I did add 1/2 tsp of coconut extract to this and it came out deeeelish. It had the perfect amount of sweetness...just how I like it. Oh, and I sprinkled some coconuts along with the suger on top before cooking. Came out picture perfect.

Tastes like coconut pound cake!! Wonderful!!

I thought it was OK, but my husband did not like it. The moistness was good, but flavor was off. Maybe it was something I did???? but won't be making this again.

YES, YES, YESSS!

absolutely one of my all-time favorite breads. if you're a coconut lover this is the bread for you.

I tried this and doubled the vanilla and added about 3/4 cup of almond slices and a teaspoon (more or less) cinnamon. After pouring the batter into the two prepared pans, I added some more almond slices, coconut and cinnamon to the tops, as well as a sprinkle of turbinado sugar. It was absolutely *divine* Thank you so much for sharing your recipe -- it's been permanently penned into my handwritten recipe collection!

I used coconut milk instead of dairy and it was delicious - a little hard to cut because I used larger pieces of coconut, but super yummy