Almond Coconut Bread Recipe

Read Reviews
4 2 2
Publisher Photo
Sprinkling sugar on top of this bread before baking gives it a delectable crunch. The flavor from almond extract pairs nicely with the coconut.
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3/4 cup sweetened shredded coconut
  • Additional sugar

Nutritional Facts

1 slice: 167 calories, 5g fat (4g saturated fat), 23mg cholesterol, 164mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with sugar. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Coconut Bread in Best of Country Breads 2000, p26

Reviews for Almond Coconut Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
manga User ID: 4211076 249345
Reviewed Jun. 12, 2016

"I found that the bread was crumbly when I cut it. It was just okay. I won't make it again."

lafleur User ID: 2115534 87092
Reviewed May. 14, 2011

"Very good! (I did add some coconut extract & nuts)."

Loading Image