Coconut Bread Recipe

4.5 2 4
Coconut Bread Recipe
Coconut Bread Recipe photo by Taste of Home
Publisher Photo

Coconut Bread Recipe

Read Reviews
4.5 2 4
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

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

Directions

Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 325° for 60-65 minutes or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely. Yield: 2 loaves.
Originally published as Coconut Bread in Country August/September 1993, p49

Nutritional Facts

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

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons coconut extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped walnuts
  1. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 325° for 60-65 minutes or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely. Yield: 2 loaves.
Originally published as Coconut Bread in Country August/September 1993, p49

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MY REVIEW
2124arizona User ID: 845443 265708
Reviewed May. 8, 2017

"I fixed this bread for Mom and she liked it much! It great to give as gifts."

MY REVIEW
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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