I got this recipe from my mother-in-law. Even people who don't like coconut love this sweet, yummy bread.

JEMR2
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.

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  • In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.

  • Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts

488.2 calories; 6.5 g protein; 60.2 g carbohydrates; 62.8 mg cholesterol; 212.6 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2009
I obtained this recipe over 25 years ago from a neighbor in Utah...her version includes a glaze that I think makes all the difference. Glaze: 1 cup of sugar 1/2 cup water 2 Tbsp. Butter 1 tsp. coconut flavoring For Glaze combine sugar water and butter; bring to a boil. Add coconut flavoring. Pour hot glaze over top of loaves while still they are still warm. Let sit in pans 4 hours before removing. Also the oven temp should be 325 degrees. This recipe does make 2 regular loaf pans(bake for 1 hour and 15 minutes) or 3 small loaf pans (bake 55 to 60 minutes) and a bundt pan will hold this recipe. We just love this bread toasted and buttered. Read More
(78)

Most helpful critical review

Rating: 2 stars
01/16/2009
12/23/04: Very tasty but I am wondering if the oven temperature stated (375 degrees?) is a typo. I baked the loaves for the stated time and temperature and the middle of the loaves were very raw...ended up baking it for another half hour. Crust was burned but the center was salvagable. I will try this just one more time before admitting defeat. UPDATE I made this once more and was disappointed again. Tasty but other recipes are easier. Read More
(21)
41 Ratings
  • 5 star values: 18
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/09/2009
I obtained this recipe over 25 years ago from a neighbor in Utah...her version includes a glaze that I think makes all the difference. Glaze: 1 cup of sugar 1/2 cup water 2 Tbsp. Butter 1 tsp. coconut flavoring For Glaze combine sugar water and butter; bring to a boil. Add coconut flavoring. Pour hot glaze over top of loaves while still they are still warm. Let sit in pans 4 hours before removing. Also the oven temp should be 325 degrees. This recipe does make 2 regular loaf pans(bake for 1 hour and 15 minutes) or 3 small loaf pans (bake 55 to 60 minutes) and a bundt pan will hold this recipe. We just love this bread toasted and buttered. Read More
(78)
Rating: 5 stars
10/28/2003
This is a good recipe however it makes TWO 9x5 loaf pans not one. I have made it several times and shared the recipe with many people. It turns out very well by replacing the 1 c oil with 1/2 c oil and 1/2 c applesauce or by omitting the oil all together and using 1 c applesauce (unsweetened). It's a chewier texture but very good if you're looking to cut some calories. Read More
(34)
Rating: 2 stars
01/16/2009
12/23/04: Very tasty but I am wondering if the oven temperature stated (375 degrees?) is a typo. I baked the loaves for the stated time and temperature and the middle of the loaves were very raw...ended up baking it for another half hour. Crust was burned but the center was salvagable. I will try this just one more time before admitting defeat. UPDATE I made this once more and was disappointed again. Tasty but other recipes are easier. Read More
(21)
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Rating: 5 stars
03/09/2003
Thank you so much Susan for posting this unusual and unusually easy recipe! I baked the batter into "muffin" form versus a loaf with a change in the baking time. Most muffin recipes that fit into my "Texas" pan call for 2 cups of flour so this kooky cook made 2/3 of your recipe. They were delicious. I thought these muffins would rise high so I used Pam sprayed "skirts" to rest on top of each muffin hole. By skirts I mean old canned tuna or pineapple tins that I've removed both sides of the lids and use just for muffins. Superb chewy dense textured muffins with a big cocoanut flavor. Keep on cooking and posting Susan! Best wishes Jeff Read More
(13)
Rating: 5 stars
03/09/2003
This recipe is absolutely divine! Easy to make and more delectable to eat. The coconut flavor is so perfect. The bread is like a pound cake. I will make this again and again. Thank you for posting this. Read More
(12)
Rating: 5 stars
05/07/2007
Just made these for the first time. I made them in a mini-muffin pan for an upcoming family reunion Memorial Week-end. They turned out great (all 88 of them). I baked them at 350 for about 10 to 12 minutes. I plan to freeze them til the reunion and and then put a light coconut glaze on them. They were very easy to make and didn't take up alot of time. (If some of you didn't know there is a product on the market called Cultured Buttermilk Blend put out by Saco so you can make just the amount of buttermilk you need instead of having to buy a whole quart of fresh buttermilk) Thanks for the recipe Susan...I'm sure I'll be making these little gems often. Read More
(12)
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Rating: 4 stars
09/25/2005
The recipe definitely makes two not one loaf. Also I think that 375 is too high. I noticed the edges getting way too brown about half way through cooking and bumped the oven down to 350. Keeping the oven at 350 for the whole time would make for better bread I think. My boyfriend is from Guatemala and keeps talking about coconut bread. It's excellent toasted with melted butter for breakfast. Would definitely make it again. Read More
(9)
Rating: 4 stars
10/21/2007
Very moist - perfect with coffee. I used vanilla extract because there was no coconut extract still good. Read More
(9)
Rating: 5 stars
06/03/2003
This was my Grandmas Recipe that she got from some folks who visited the Islands about 50 years ago. This recipe is meant as a deasert loaf and should never be bigger than the 3X3X6 loaf pans. It will make 3 1/2 of these. I have also found that if you use a quiche pan you can make miniture cupcakes of this I call coconut "poppers" since they can be popped in the mouth so easily. Same temp as bread just cook for 10-14 min. cheack with toothpick to see if done and your set. Her Hubby Read More
(8)