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Simple Coconut Bread Recipe:

6 tablespoons (85 grams) unsalted butter, melted and cooled to room temperature

2 large eggs (100 grams out of the shell), at room temperature

1 1/4 cups (300 ml/grams) unsweetened coconut milk (I used lite) (can also use full or reduced fat cow's milk)

1 1/2 teaspoons (6 grams) pure vanilla extract

3/4 cup (150 grams) granulated white sugar

2 1/2 cups (325 grams) all purpose flour

2 1/2 teaspoons (10 grams) baking powder

1/4 teaspoon (1 gram) fine kosher salt

1 to 1 1/2 teaspoons ground cinnamon

2 1/2 cups (110 grams) unsweetened dried coconut, flaked or shredded

Garnish: (optional)

1/2 cup (20 grams) unsweetened dried coconut chips

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Simple Coconut Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 7.5 cm) loaf pan. Then line the bottom of the pan with parchment paper.

In a small saucepan, melt the butter. Remove from heat and let cool to room temperature.

In a large bowl, stir or whisk together the eggs, melted butter, milk, and vanilla extract. Whisk in the sugar until incorporated.

In another bowl, stir or whisk together the flour, baking powder, salt, ground cinnamon, and dried coconut. Add the wet ingredients to the dry flour mixture. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. If desired, sprinkle the top of the batter with unsweetened dried coconut chips.

Bake in preheated oven for about 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes before removing from pan. This bread can be covered and stored at room temperature for several days or it can be frozen.

Makes one loaf.


This Coconut Bread has a delicious coconut flavor with a dense and moist texture. The coconut flavor comes from both dried unsweetened coconut and unsweetened coconut milk. The bread also has the flavors of cinnamon and vanilla. I love how easy this batter comes together. Just a quick stir of all the ingredients and it's ready for the oven. While you can eat this bread the day it's made, I do think both the texture and flavor benefit from being stored overnight. Perfect slathered with butter and fruit preserves and it makes excellent toast.

I found this recipe while browsing through Bill Granger's excellent cookbook "Australia". In the head note he states that they sell this loaf in his bakery and they serve it toasted, spread with butter, and sprinkled with powdered sugar. I think that is a great idea. I did tinker with his recipe, using unsweetened dried coconut for the desiccated coconut and using unsweetened coconut milk instead of cow's milk. For the coconut I used unsweetened flaked dried coconut, but you could use shredded. If you want to use sweetened dried coconut just keep in mind that the loaf will taste sweeter. For the unsweetened coconut milk I did use lite, although you could use full fat. Or you could use an equal amount of cow's milk. And if you want to increase the coconut flavor, you could add a little pure coconut extract to the batter. Before you put the loaf in the oven, you can garnish the top with some unsweetened dried coconut chips. But this is optional.