Coconut Loaf Recipe
- 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
- 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).
1 each: 209 calories, 9g fat (6g saturated fat), 43mg cholesterol, 215mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 3g protein
Reviews for Coconut Loaf
"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."
"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!!"
"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."
"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."
"I was visiting my daughter and she servedthis.The cake was delicious. It reminds me ofeating 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"
"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."
"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!"
"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."
"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."