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Caribbean Coconut Bread

Rated as 4 out of 5 Stars

"This is one of my favorite recipes, handed down to me from my boss's recipe box. It is great as a breakfast muffin, snack, or with a meal. Everyone will love this. Feel free to make it your own. Add nuts, raisins, coconut milk, or make it just how it is."
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1 h 30 m servings 414
Original recipe yields 8 servings (1 loaf)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  2. Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
  3. Pour batter into the greased loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.


  • Cook's Notes:
  • Use brown sugar instead of white sugar, or a mix of the two.
  • Substitute coconut milk for the milk if desired. If doing so, omit coconut extract, unless you really want a strong coconut flavor.

Nutrition Facts

Per Serving: 414 calories; 16.7 62 5.5 49 309 Full nutrition

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made it this morning, with a bit of a twist. I used half whole wheat flour and the other half regular, I also added some dried fruit, raisins and cherries. oh and I used freshly grated coconut. ...