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Lambertville Station Coconut Bread Recipe

Lambertville Station Coconut Bread Recipe

Hearty, golden-brown bread made with toasted coconut is a long-time Lambertville Station specialty. Enjoy this sweet treat next time you crave distinctive bakery. —Lambertville Station, Lambertville, New Jersey
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling YIELD:16 servings


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 large egg
  • 1-1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup sweetened shredded coconut, toasted


  • 1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut.
  • 2. Transfer to a greased 9x5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts

1 slice: 182 calories, 3g fat (2g saturated fat), 16mg cholesterol, 215mg sodium, 34g carbohydrate (16g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Lambertville Station Coconut Bread

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Reviewed Nov. 5, 2017

"Just made this and was very pleased with it. The flavor is so good. Not overly sweet. The next time I make this I will add a glaze for it. This recipe is a keeper."

Reviewed Jun. 16, 2016

"I made this and it is quite good. I agree with others that it is a little dry, but add a little butter to the slice and it works well. I often modify recipes for my needs and hobby, I cooked this in a Global Sun Oven, I can get the solar oven to 350 degrees on a full sunny day so this cooked in only about 15-20 minutes longer than regular oven. The bread raised very well and has excellent flavor. I also used splenda sugar blend for the sugar to lower the sugar in the recipe, (i'm diabetic), and that may have accounted for a drier texture. I also use a whole grain flour that I grind with Spelt, Brown Rice, and pearl Barley. I used 50-50 with unbleached bread flour. It works well for almost any non yeast bread and adds whole grain nutrition. I got the grain mix from Chef Brad's show, you might want to google Chef Brad and "Wonder Flour" which is his whole grain mix. I use it a lot. I knocked off the 1 star for the slightly dry and heavy texture, but I will make this again, TASTY!"

Reviewed Jul. 18, 2015

"I made this and it turned out great. It was moist and sweet. I used whole milk and fresh coconut toasted. It is really good when you toast a slice in the toaster oven and spread butter on top. Also store it in a zip lock bag to keep it moist. I highly recommend this recipe. I don't even like coconut but I had a whole coconut and I needed something to do with the coconut meat so I found this recipe and I think it's really good. The only down side is that it is a bit dense."

Reviewed May. 2, 2015

"nice, had originally at Lambertville Station, quick bread goes nicely with varied courses."

Reviewed Feb. 3, 2015

"This bread has a very nice flavor, slightly sweet, with a nice blend of vanilla, almond and coconut flavors. It was on the dry side, however, so next time I will add two tablespoons of melted butter to the batter. It needed 55 minutes to bake in my oven. I will definitely be making this bread again!"

Reviewed Jun. 5, 2014

"Would NOT recommend this recipe. Not much taste. I feel I wasted all the ingredients. I will put it outside for the birds to eat."

Reviewed Oct. 29, 2013

"I made this and it didn't come out very was very heavy. The taste was OK, but it was very floury. Disappointed with this recipe"

Reviewed Feb. 26, 2013

"I have lived in Lamertville for many years and have had dinner at the station many times, I love the coconut bread there. Now living in Cape May County and I was so pleased to see this recipe. I have tryed this recipe twice and it is not the same, there is something missing in this recipe and it may need some oil or shortning of some kind. I will try it again and add some oil.


Nana to 5
Reviewed Aug. 27, 2012

"this baked up beautiful, Loved it, quick and easy, my 9yr old grandaughter helped make it, Our only complaint is its dry, and took much longer to bake than 50 mins. but could of been my oven,! the toasted coconut taste , yummmmmm"

Reviewed Aug. 14, 2012

"I thought this would be more of a dessert. It wasn't sweet and there was just a hint of coconut. I was disappointed, but the taste of the bread was okay."

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