coconut bread recipe
This delightful coconut bread is moist, sweet, and bursting with tropical flavor. Perfect for breakfast or as a snack, it's easy to make and incredibly satisfying.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan
- 1 oven
- 1 toothpick for testing doneness
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and coconut milk.
- In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- (Optional) For a different twist, you can add chocolate chips or nuts to the batter before baking.
- Serve the bread warm or at room temperature, and enjoy with a spread of butter or cream cheese for extra indulgence.
Notes
For a different twist, you can add chocolate chips or nuts to the batter before baking.
This bread can be stored in an airtight container for up to 3 days at room temperature, or it can be frozen for longer storage.
Serve it warm or at room temperature, and enjoy with a spread of butter or cream cheese for extra indulgence.