If you are crazy about coconut, you will LOVE this Coconut bread recipe! Of all the sweet bread recipes out there, this one has to be one of my favorite sweet breads, if not my favorite. The coconut flavor is subtle but sweet and the complements the delicate sweetness of the almond flavor. It just tastes so yummy! I mean, it’s everything an Almond Joy offers (minus the chocolate) in bread form. It’s just a great flavor combination. It’s moist yet light, with a crunchy texture on top. Delicious for breakfast, an after school snack, or it can easily double as cake for a quick dessert.
Ingredients in Coconut Bread
This coconut bread recipe is one of my favorites to make and have on hand when guests come over or when I need to pull out a quick dessert for the family. Here’s what you need: BREAD BATTER
Two large eggs – whisk in a large bowlSugar – white, granulated sugarCoconut extract – one tsp. You can find this in the baking aisle of most grocery stores. A small bottle will last forever!Buttermilk – if you don’t have buttermilk on hand, read below for how to make it yourself. It’s easy!Salt Baking powder Baking sodaAll purpose flourCoconut – I like sweetened coconut, but you can use unsweetened coconut if you want a little less sweetness.Chopped almonds
TOPPING:
SugarWaterButter – You can use either unsalted butter or salted, whichever you have on hand.Almond extract – again, find this in the baking aisle
How to Make Coconut Bread
First, combine eggs, sugar, shortening and coconut extract together in a large bowl.Next, slowly mix in the buttermilk and the flour mixture.Pour into a prepared loaf pan (usually a 9×5 inch loaf pan) Put in the oven and bake for about 60-70 minutes at 325 degrees.You’ll know when it’s done when you can stick a knife or a toothpick in the middle and it comes out clean.Leave the bread in the pans; do not cool on a wire rack.While it’s baking, make the sugar topping by boiling sugar and water for a few minutes.Remove from heat and add butter and almond extract in a small bowl to create a glaze.Pour over the baked bread and let it set at room temperature for about two hours before removing loaves from the pan.
Substitution Options
Reader comments on our post have raised a few questions about substitutions. For example, several people have asked about the possibility of subbing out the shortening in favor of something else. If you don’t have shortening in the house, or just don’t want to use it, you can always use butter in its place. Or, as some have suggested, coconut oil.Another question is about the buttermilk. Since buttermilk is not something everyone keeps on hand, you can actually make your own. Simply put 1 Tablespoon of vinegar into a measuring cup then fill to the one cup line with milk. Let it sit for a couple of minutes, then stir. Voila! Buttermilk substitution.Be sure to use shredded coconut. We use the sweetened coconut flakes. Natural coconut flakes would work, it will just be less sweet.Toast the bread and spread with butter for a delicious breakfast.Dust with powdered sugar for extra sweetness.
Frequently Asked Questions about Coconut Bread
READ NEXT: 33+ Super Easy Breakfast Ideas
Even More Sweet Bread Recipes
Since you can never really have too much of a good thing, here are a few more recipes for our favorite sweet breads.
Mom’s Zucchini Bread
Homemade Banana Bread
Pumpkin Bread – 3 Ways!
Sally Lunn Bread
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