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Coconut Bread

Rated as 4.33 out of 5 Stars

"Sprinkling sugar on top of this bread before baking gives it a delectable crunch. The flavor from almond extract pairs nicely with the coconut."
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Ingredients

1 h servings
Original recipe yields 16 servings

Directions

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  1. In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with sugar. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Reviews

Read all reviews 73
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, decreasi...

Most helpful critical review

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

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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, decreasi...

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 almo...

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 t...

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 becaus...

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 use...

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!!

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 brea...

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...

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 sprinkle...