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Buttermilk Coconut Bread

 Buttermilk Coconut Bread
A tropical aroma fills the kitchen whenever I bake this irresistible quick bread. The coconut topping adds a touch of visual flair, and mouthwatering flavor to every bite of this tender loaf. —Cindy Steffen, Cedarburg, Wisconsin
16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2-1/3 cups flaked coconut, divided
  • 1 egg
  • 1-1/4 cups buttermilk
  • 6 tablespoons butter, melted
  • 1 teaspoon coconut extract
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, combine the flour, sugar, baking powder, salt,
  • cinnamon and baking soda. Add 2 cups coconut and mix well. Combine
  • the egg, buttermilk, butter and extracts; stir into dry ingredients
  • just until moistened.
  • Pour into a greased 9-in. x 5-in. loaf pan. Sprinkle with remaining
  • coconut; press lightly into batter. Bake at 350° for 60-65
  • 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.

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Buttermilk Coconut Bread (continued)

Nutritional Facts: 1 slice equals 227 calories, 10 g fat (7 g saturated fat), 25 mg cholesterol, 234 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.