Septuple Coconut Bread

Basically a coconut broken down and reformed into a loaf of bread.

Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hrs 30 mins
16 servings


  • 2 cups coconut sugar

  • 1 cup coconut oil

  • 4 eggs

  • 2 teaspoons coconut extract

  • 3 cups coconut flour

  • cup unsweetened shredded coconut

  • ½ teaspoon salt

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 cup coconut milk

  • 1 ⅓ cups coconut water


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 9x5-inch loaf pans.

  2. Mix coconut sugar and coconut oil together in a bowl; beat in eggs and coconut extract. Sift coconut flour, shredded coconut, salt, baking powder, and baking soda together in a bowl. Stir flour mixture into egg mixture alternately with coconut milk. Add coconut water; stir until soft and pasty.

  3. Bake in preheated oven for 15 minutes; cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 35 minutes more. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Cook's Notes:

This is an edited version of JEMR2's Coconut Bread ll.

Nutrition Facts (per serving)

248 Calories
19g Fat
20g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 248
% Daily Value *
Total Fat 19g 24%
Saturated Fat 16g 80%
Cholesterol 41mg 14%
Sodium 171mg 7%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 2g
Vitamin C 1mg 4%
Calcium 37mg 3%
Iron 1mg 5%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.