Coconut Loaf Recipe
Coconut Loaf Recipe photo by Taste of Home
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Coconut Loaf Recipe

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4.5 10 12
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Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings


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

Nutritional Facts

1 each: 209 calories, 9g fat (6g saturated fat), 43mg cholesterol, 215mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as Coconut Loaf in Quick Cooking March/April 2002, p40

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BakaholicNY User ID: 8928081 253752
Reviewed Sep. 6, 2016

"Will be making this today with a few additions:

1/2 tsp almond extract
1 tsp dried Orange peel
1 tsp cinnamon
And a few changes
Coconut sugar instead of regular sugar
1 c of milk instead of 3/4 c
And a whole new element
Ground together & sprinkled on top before baking
1/2 cup almonds
1/4 cup coconut sugar
1 tsp cinnamon"

zippee-0415 User ID: 6353988 241861
Reviewed Jan. 16, 2016

"Tasted great but mine was crumbly too. As a previous review suggested, I substituted coconut extract for the vanilla. I'm wondering if it were made a day ahead and kept in the refrigerator before slicing if that would cut down on the crumbly texture. Very nice flavor."

lulu1971 User ID: 8631096 237869
Reviewed Nov. 22, 2015

"Five Stars. The recipe was easy and the loaf was perfect, not crumbly at all. I added a bit of nutmeg and a little cinnamon. Delicious!!"

CoconutLady User ID: 8157206 214831
Reviewed Dec. 14, 2014

"I would have given 5 stars if you had listed Coconut Extract instead of Vanilla extract. I made this today and AVOIDED the vanilla extract and added the coconut extract 2 tsp instead of 1.

If you want it to taste like coconut bread, add the Mc Cormick Coconut Extract."

shecooksalot User ID: 5888460 131325
Reviewed Feb. 17, 2013

"I have seen this recipe many times in various Taste of Home cookbooks and magazines and finally decided to give it a try. I made the recipe exactly as followed and it was way too crumbly. It had good flavor though and the crumbliness did not stop my children from picking at the loaf all day long. Probably won't be making again, but it did have a nice coconut flavor."

lampking User ID: 4044556 204790
Reviewed Jan. 29, 2012

"I was visiting my daughter and she served

The cake was delicious. It reminds me of
eating a piece of dense wedding cake.
I plan to make a couple of loafs and pass them on to my friends.
Karen Lampkin, Bluffton, SC"

kidday User ID: 5522577 91676
Reviewed Sep. 18, 2011

"Have made this several times. Mine always came out firm, not crumbly. It's so good and a nice change from the usual bread flavors."

jbtiede User ID: 4171906 102102
Reviewed Apr. 7, 2010

"This was definitely more of a cake than a bread. In a loaf pan it was hard to cut slices because it was so crumbly. Also, I added a small can of well-drained crushed pineapple and it was good!"

BABYBOOP User ID: 358662 83418
Reviewed Mar. 23, 2010

"I forgot to add to my previous review that I had also made the coconut loaf with some mini chocolate chips and it was also a winner."

BABYBOOP User ID: 358662 76922
Reviewed Mar. 23, 2010

"I was going through some of my TOH magazines and came across the March/April, 2002 quick Cooking. I love coconut so I decided to give it a try. This is a simple yet delicious soft cake like bread, the coconut is very light in flavor and not over powering.

I have some muffin top baking pans and decided to make tops. I made some with chocolate fudge icing and called them "Mounds Cakes", to the second batch I added almonds and iced them with chocolate fudge icing and called them " Almond Joy Cakes". My husband, grandchildren,neighbors and dentist just flipped over them. They are perfect little cakes plain, but awesome with the fudge icing. This recipe has alot of possiblilites."

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