Coconut Bread

  • Author: Meagan


Brilliant.  Apparently it’s tastiest toasted with butter and honey, but ours never made it that far.  Thanks again to Smitten Kitchen!



Coconut Bread

2 eggs AND 1 t. vanilla

1 1/4 c. milk

2 1/2 c. flour

2 t. baking powder

1/4 t. salt

1 t. cinnamon

1 c. sugar

1 1/2 c. sweetened flaked coconut

6 T. butter, melted (or melted and browned)


Preheat the oven to 350, butter your largest 9 x 5 loaf pan, and in a medium bowl, whisk together the eggs, vanilla and milk and set aside.

In a large bowl, whisk together the flour, baking powder, salt and cinnamon, then mix in the sugar and coconut.  Make a well in the center and pour in the egg and milk mixture and using a sturdy spatula, mix until just combined.  Add in the butter and stir just until the batter is smooth – do not over mix! then scrape it all into your prepared pan and bake for about an hour.  Allow the loaf to cool in the pan for a few minutes before turning out onto a rack to cool.  Try to eat just one piece! – enjoy!

  • Category: Loaves, Coconut


From Meagan's Kitchen

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