Coconut Bread Recipe
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Coconut Bread Recipe

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4.5 1 3
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I've received many requests for this recipe. It's easy to make and just a little different from other quick breads I've tried.
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 2 teaspoons coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts

Nutritional Facts

1 slice: 188 calories, 9g fat (2g saturated fat), 27mg cholesterol, 93mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Fold in coconut and walnuts.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes in pans before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Coconut Bread in Country August/September 1993, p49

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eileen45 User ID: 2848407 10530
Reviewed Dec. 7, 2010

"This bread was very good. I didn't add the coconut extract and it was still good. I am going to make it again with the coconut extract."

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