Coconut Bread

published Feb 25, 2022
Coconut Bread Recipe

This coconut bread is just as easy to make as it is tasty.

Makes1 (8x4-inch) loaf

Prep15 minutes

Cook1 hour 5 minutes to 1 hour 10 minutes

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a loaf of coconut bread seen from the top with two slices cut
Credit: Stephanie Loo

This coconut loaf is golden, toasty, and packed with coconut flavor, thanks to a combination of cream of coconut and shredded coconut. Sweet, crunchy coconut topping contrasts the moist, not-too-sweet crumb underneath. It’s an easy recipe that’s more cake than bread and great with your morning coffee, as a mid-afternoon snack, or really, as a treat any time of day. The hardest part is simply waiting for the bread to come out of the oven.

What Is Coconut Bread Made Of?

Cream of coconut and unsweetened shredded coconut flakes give this coconut bread its distinctive sweet, nutty, and tropical flavor. The oil and sour cream in the recipe ensure the bread bakes up to be soft and tender.

Do You Use Coconut Flour in Coconut Bread?

This recipe calls for all-purpose flour, as coconut flour is gluten-free and does not react with liquids in the same way that wheat flour does.

Credit: Stephanie Loo

Do You Use Coconut Milk in Coconut Bread?

This recipe calls for cream of coconut, which is a sweetened coconut cream with a thicker consistency than coconut milk.

Coconut Bread Recipe

This coconut bread is just as easy to make as it is tasty.

Prep time 15 minutes

Cook time 1 hour 5 minutes to 1 hour 10 minutes

Makes 1 (8x4-inch) loaf

Nutritional Info

Ingredients

For the topping:

  • 2 tablespoons

    unsalted butter

  • 1/4 cup

    all-purpose flour

  • 1/4 cup

    packed dark or light brown sugar

  • 1/4 cup

    unsweetened shredded coconut

  • 1/4 teaspoon

    kosher salt

For the bread:

  • Cooking spray

  • 2 1/2 cups

    all-purpose flour

  • 3/4 cup

    unsweetened shredded coconut

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 3/4 cup

    granulated sugar

  • 1/2 cup

    vegetable or canola oil

  • 2

    large eggs

  • 2 teaspoons

    vanilla extract

  • 1/2 cup

    cream of coconut, such as Coco Lopez

  • 1/2 cup

    whole or 2% milk

  • 1/4 cup

    sour cream

Instructions

Make the topping:

  1. Arrange a rack in the lower third of the oven and heat the oven to 350°F. Line an 8x4-inch loaf pan with parchment paper and coat with cooking spray.

  2. Cut 2 tablespoons unsalted butter into cubes and place in a medium bowl. Add 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup unsweetened shredded coconut, and 1/4 teaspoon kosher salt. Combine the ingredients with your hands, squeezing and pinching, until the butter is evenly dispersed and the mixture holds together.

Make the bread:

  1. Place 2 1/2 cups all-purpose flour, 3/4 cup unsweetened shredded coconut, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

  2. Place 3/4 cup granulated sugar and 1/2 cup vegetable oil in a large bowl and whisk to combine. Whisk in 2 large eggs, one at a time, then whisk in 2 teaspoons vanilla extract. Add 1/2 cup cream of coconut, 1/2 cup whole or 2% milk, and 1/4 cup sour cream, and whisk until combined. Add the flour mixture and stir until just combined.

  3. Transfer into the loaf pan and smooth the top. Sprinkle evenly with the topping.

  4. Bake for 35 minutes. Rotate the loaf pan and bake until a tester inserted into the middle comes out clean, 30 to 35 minutes more. Place the pan on a wire rack and let the the bread cool completely in the pan before removing and slicing.

Recipe Notes

Storage: Cover and store leftover bread at room temperature for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and let come to room temperature before serving.