This loaf is one of those cozy recipes that fills your kitchen with the smell of sunshine. You can slice and serve it warm with butter, toast it with jam, or enjoy it just as is. It’s also freezer-friendly and great for gifting!
🛒 What You’ll Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup canned coconut milk (unsweetened or full-fat)
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened or unsweetened coconut
- Optional: ¼ cup shredded coconut for topping
👩🍳 Pro Tips
- Use full-fat coconut milk for extra moisture and rich coconut flavor.
- Don’t overmix the batter—stir until just combined for a tender crumb.
- Want a toasty crust? Sprinkle coconut on top before baking.
- Let it cool before slicing for the cleanest cuts.
- Serve with a tropical twist: Add pineapple jam or a swipe of lime butter.
🧰 Tools You’ll Need
- Mixing bowls
- Whisk
- Loaf pan (8×4 or 9×5 inch)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
🔄 Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Egg-free: Substitute 2 flax eggs (2 tbsp flax + 6 tbsp water).
- Add-ins: Mix in chopped nuts, dried pineapple, or mini chocolate chips.
- Zingy version: Add 1 tsp lime or lemon zest to the batter!
⏱️ Make Ahead Tips
- Bake and store at room temp for up to 2 days or refrigerate for 5.
- Freezes beautifully—wrap slices in plastic and store for up to 2 months.
- Reheat slices in the toaster or microwave for fresh-baked flavor.
👩🍳 Instructions
1. Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Mix Wet Ingredients
In another bowl, whisk eggs, coconut milk, oil, and vanilla until smooth.
4. Combine & Fold in Coconut
Pour wet ingredients into dry and stir until just combined. Fold in shredded coconut.
5. Bake
Pour batter into prepared loaf pan. Sprinkle extra coconut on top if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or room temp.
🧊 Leftovers & Storage
- Store at room temp (wrapped) for 2 days or refrigerate for up to 5 days.
- Freeze in slices for easy grab-and-go snacks—just reheat in toaster or microwave.
- Serve leftovers toasted with butter, honey, or jam.
💬 Final Thoughts
This coconut bread is cozy, tropical, and so easy to love. It’s one of those recipes you’ll want to bake again and again—especially because it works for breakfast, tea time, or even dessert! Let me know how yours turned out—did you add a twist, like lime zest or a glaze? I’d love to hear how you made it your own.
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