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Quick Coconut Bread Recipe with All-Purpose Flour
This delicious sweet bread is quick and easy to make. You can make the dough and put it right in the oven without waiting for it to rise.
Course
Bread, Dessert
Cuisine
Guatemalan
Keyword
best coconut bread, coconut bread, coconut bread recipe, easy coconut bread, how to make coconut bread, quick coconut bread
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Servings
8
Ingredients
2
large eggs
room temperature
1 ¼
cups
milk
use milk without Vitamin A Palmitate so it's palm oil free
1
teaspoon
pure vanilla extract
2 ½
cups
flour
all-purpose
¼
teaspoon
sea salt
2
teaspoons
baking powder
2
teaspoons
cinnamon
if you prefer a lighter cinnamon essence, scale it back to 1 teaspoon
1
cup
white sugar
1 ½
cups
flaked coconut
sweetened
6
tablespoons
butter
melted or browned
Instructions
Preheat oven to 350 degrees Fahrenheit. Butter and flour a loaf pan (9” x 5” pan)
In a small bowl, whisk together the eggs, milk, and vanilla extract
In a medium bowl, combine the flour, salt, baking powder, and cinnamon. Sift. Mix in the sugar and coconut.
Pour the egg mixture over the dry ingredients and stir them together until just combined.
Stir in the melted butter just until it is smooth. Do not over mix.
Pour the batter into the prepared loaf pan.
Bake the bread for 1 hour to 1 ¼ hours or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven. Allow it to cool in the pan for about 5 minutes, then turn it out onto a cooling rack.