Coconut Loaf Recipe
Coconut Loaf Recipe photo by Taste of Home

Coconut Loaf Recipe

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4.5 9 11
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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 flaked 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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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."

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!!"

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."

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."

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"

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