How to Make Coconut Bread

Take a tropical break the next time you have tea or breakfast. Make an easy coconut bread that's great for toasting or eating plain. It's full of flaked coconut and has a hint of cinnamon, but not a lot of sugar so it's a great choice for a snack. If you're looking for coconut bread that's moist and cake-like, make a tender coconut bread that has shredded coconut and coconut extract.

[Edit]Ingredients

[Edit]Simple Coconut Quick Bread

• 2 eggs
• of milk
• of vanilla
• 2 1/2 cups (315 g) of all-purpose flour
• 1/4 teaspoon (1 g) of salt
• 2 teaspoons (10 g) of baking powder
• 2 teaspoons (4 g) of cinnamon
• 1 cup (200 g) of white sugar
• 1 1/2 cups (140 g) of flaked coconut
• 6 tablespoons (84 g) of melted butter

Makes 1 loaf

[Edit]Gluten-Free Coconut Bread

• 1 cup (93 g) of unsweetened shredded coconut, toasted
• 1 1/2 cups (240 g) of white rice flour
• 3/4 cup (90 g) of sorghum flour
• 3/4 cup (90 g) of tapioca starch
• 1 1/2 teaspoons (7.5 g) of baking powder
• 1 1/2 teaspoons (7.5 g) of baking soda
• 3/4 teaspoon (3.5 g) of kosher salt
• 1/2 teaspoon (1 g) of xanthan gum
• 1 1/2 cups (300 g) of sugar
• of unsweetened coconut milk
• of vegetable oil
• of coconut extract
• 4 large eggs
• 1/4 cup (23 g) of unsweetened coconut flakes

Makes 1 loaf

[Edit]Moist Coconut Bread with Sweet Glaze

• 3 cups (360 g) of all-purpose flour
• 2 teaspoons (10 g) of baking powder
• 1⁄2 teaspoon (2.5 g) of baking soda
• 1 teaspoon (5 g) of salt
• 2 cups (400 g) of sugar
• of vegetable oil
• 4 eggs, lightly beaten
• of coconut extract
• of buttermilk
• 1 cup (92 g) of shredded coconut

Makes 2 loaves

[Edit]Steps

[Edit]Simple Coconut Quick Bread

1. Preheat the oven to and grease a loaf pan. Get out an loaf pan and spray the inside with nonstick spray. If you don't have spray, lightly spread butter or shortening inside the pan and coat it with flour. Then, tap out the excess flour and set the pan aside.^[1]
   
   • If you'd rather make the bread into muffins, grease a 12-cup muffin tin.
2. Mix 2 eggs with milk and vanilla in a mixing bowl. Crack the eggs into a small bowl and pour in of milk and of vanilla. Whisk the wet ingredients until the egg yolks are incorporated.^[2]
   
   
   • For an extra coconut flavor, substitute the same amount of coconut milk for the milk.
3. Whisk the flour, salt, baking powder, and cinnamon in a separate bowl. Get out another mixing bowl and put 2 1/2 cups (315 g) of flour into it. Add 1/4 teaspoon (1 g) of salt, 2 teaspoons (10 g) of baking powder, and 2 teaspoons (4 g) of cinnamon. Then, whisk for about 10 seconds to combine the dry ingredients.^[3]
   
   
   • If you like a heavily spiced bread, add 1/2 teaspoon (1 g) of ground nutmeg.
   • To let more of the coconut flavor shine, reduce the cinnamon to 1 teaspoon (2 g).
4. Stir sugar and flaked coconut into the dry mixture. Pour 1 cup (200 g) of white sugar into the large mixing bowl and add 1 1/2 cups (140 g) of flaked coconut. Stir until the sugar and coconut are combined.^[4]
   
   
   • If you don't have flaked coconut, it's fine to substitute the same amount of shredded coconut.
5. Mix the wet ingredients into the dry ingredients and stir in melted butter. Use the back of a spoon to make a well in the center of the dry ingredients. Pour in the wet mixture and stir the batter just until the dry ingredients absorb the wet mixture. Then, stir in 6 tablespoons (84 g) of melted butter and stop mixing when the batter is smooth.^[5]
   
   
   • Try not to overmix the coconut bread batter or your bread will be tough.
6. Spread the batter in the greased loaf pan. Use a rubber spatula to spoon the batter into your prepared loaf pan. Then, use the back of the spoon or an offset spatula to smooth the top of the batter so it's level.
   
   
   • If you're filling a muffin tin, divide the batter evenly between the 12 cavities.
7. Bake the coconut bread for 1 to 1 1/4 hours. Put the pan in the oven and bake the coconut bread until the edges pull away from the sides of the pan. To test if the bread is done, stick a toothpick or cake tester into the center of the bread. The tester will come out clean if the bread is done.^[6]
   
   • If there's still batter sticking to the toothpick or cake tester, bake the bread for another 5 minutes and check it again.
   • If you're baking muffins, start checking them after 20 minutes.
8. Cool the coconut bread in the pan for 5 minutes. Once the bread is done, wear oven mitts to take it out of the oven. Set the pan on the stove but don't take the bread out of it. Leave the bread to cool for 5 minutes so it's easier to handle and holds its shape.^[7]
   
9. Turn the bread onto a wire rack to finish cooling. Set a wire rack on the counter and carefully flip the bread out of the pan onto the rack. Although you can cut the bread while it's still warm, you'll get neater slices if you wait until the bread is completely cooled before you cut it. Serve the coconut bread with butter or dust it with powdered sugar for an extra treat.^[8]
   
   • Store the cooled bread in an airtight container at room temperature for up to 5 days.

[Edit]Gluten-Free Coconut Bread

1. Preheat the oven to and line a loaf pan with parchment paper. Get out an loaf pan and cut a piece of parchment paper so it's large enough to cover the bottom and long sides of the pan. Push the paper into the loaf pan and set it aside.^[9]
   
   • If you don't have parchment paper, you can spray the inside of the pan with nonstick baking spray.
2. Whisk the dry ingredients in a mixing bowl. Get out a medium-sized mixing bowl and pour in 1 1/2 cups (240 g) of white rice flour, 3/4 cup (90 g) of sorghum flour, and 3/4 cup (90 g) of tapioca starch. Then, whisk in 1 1/2 teaspoons (7.5 g) of baking powder, 1 1/2 teaspoons (7.5 g) of baking soda, 3/4 teaspoon (3.5 g) of kosher salt, and 1/2 teaspoon (1 g) of xanthan gum.^[10]
   
   
   • Xanthan gum is a food additive that acts as a gluten-substitute so your bread rises better. If you can't find it, feel free to skip it since your bread also has baking powder to rise.
3. Beat sugar with coconut milk, oil, and coconut extract in a separate bowl. Put 1 1/2 cups (300 g) of sugar into a large mixing bowl and add of unsweetened coconut milk along with of vegetable oil and of coconut extract. Then, beat the wet ingredients with a hand mixer on medium speed for about 4 minutes so the sugar dissolves.^[11]
   
   
   • If you don't have a hand mixer, whisk the mixture by hand for 6 to 8 minutes.
4. Beat 4 large eggs into the wet mixture, 1 at a time. Turn off the mixer and crack 1 egg into the bowl with the wet mixture. Beat the mixture for about 30 seconds before you turn off the beater and add another egg. Keep beating in the eggs 1 at a time and mixing for 30 seconds after each.^[12]
   
   
5. Mix in the dry ingredients and beat the batter for 5 minutes. Turn your hand mixer to low and slowly add the dry mixture to the wet ingredients. Once the dry ingredients are absorbed, turn the mixer to medium speed and beat the batter for 5 minutes.^[13]
   
   
   • Stop and scrape the sides of the bowl once or twice while you're mixing the batter.
6. Stir in 1 cup (93 g) of unsweetened shredded coconut. Put the toasted shredded coconut into the batter and stir just until the coconut is incorporated. Don't use the flaked coconut since you'll be using it to garnish the top of the bread.^[14]
   
   
   
7. Spread the batter in the pan and scatter coconut flakes on top. Pour the batter into your prepared loaf pan and scrape the sides of the bowl to get all of the batter in. Then, sprinkle 1/4 cup (23 g) of unsweetened coconut flakes over the top of the batter.^[15]
   
   
   • If you don't want the coconut bread to have coconut flakes on top, skip this step.
8. Bake the coconut bread for 80-95 minutes. Bake the bread for 80 minutes before you check it. To test if it's done, stick a toothpick into the center of the bread. The toothpick should come out clean if the bread's done.^[16]
   
   • If the toothpick has batter on it, bake the bread for 5 minutes before you check it again.
9. Remove the bread from the pan and cool it on a wire rack. Once your coconut bread is baked, wear oven mitts to take it out of the oven. Let the bread cool in the pan for 10 minutes. Then, carefully flip it onto a wire rack and let it cool completely before you slice it.^[17]
   
   
   
   • Put the cooled bread into an airtight container and keep it at room temperature for up to 4 days.

[Edit]Moist Coconut Bread with Sweet Glaze

1. Preheat the oven to and grease 2 loaf pans. Set 2 loaf pans on the counter and spray the insides with nonstick spray. If you don't want to use nonstick spray, spread a thin layer of butter or shortening inside each pan and coat them with flour. Then, shake out the excess flour and put the pan aside.^[18]
   
   
   • You can use a pan, but you'll need to reduce the cooking time by 10 minutes.
2. Mix the sugar, buttermilk, oil, eggs, and coconut extract in a bowl. Get out a big mixing bowl and pour in 2 cups (400 g) of sugar. Add of buttermilk, of vegetable oil, 4 lightly beaten eggs, and of coconut extract. Then, whisk until the eggs are incorporated.^[19]
   
   
   • If you don't have coconut extract, substitute the same amount of vanilla extract.
3. Whisk the dry ingredients in a separate bowl. Place another large bowl on the counter and put 3 cups (360 g) of all-purpose flour into it. Add 2 teaspoons (10 g) of baking powder, 1⁄2 teaspoon (2.5 g) of baking soda, and 1 teaspoon (5 g) of salt to the bowl. Then, whisk for 30 seconds so the leaveners are really well mixed.^[20]
   
   
   • Check the expiration dates on your baking powder and baking soda. If you accidentally use expired leaveners, your coconut bread won't rise.
4. Stir the dry ingredients and coconut into the wet ingredients to make batter. Slowly mix the dry ingredients into the bowl with the wet mixture. Stop mixing just as soon as the dry ingredients are absorbed. Then, gently stir in 1 cup (92 g) of shredded coconut.^[21]
   
   
   • For a richer flavor, toast the shredded coconut before you stir it into the batter.
5. Divide the batter between the pans. Spoon half of the batter into each greased loaf pan and use the back of the spoon to spread the batter so it's level. If you have a hard time eyeballing this, scoop the batter into the pans with a measuring cup so you can ensure that they're evenly filled.
   
   
   
6. Bake the bread for 50 to 60 minutes. Put the loaves in the oven and bake them until they're browned. To test if the bread's done, stick a toothpick into the center of one to see if only a few crumbs stick to it.^[22]
   
   
   
   • If the toothpick is coated with batter when you pull it out, bake the bread for another 5 minutes before you check it again.
   • To store the coconut bread, put it into an airtight container and keep it at room temperature for up to 5 days.

[Edit]Tips

• For a fruity coconut bread that's popular in the Caribbean, add 1/4 cup (36 g) of raisins to the batter along with the coconut.^[23]
• If your coconut bread looks like it's browning too much, lay a sheet of aluminum foil over the top so you can finish baking the bread.

[Edit]Things You'll Need

[Edit]Simple Coconut Quick Bread

• Measuring cups and spoons
• Mixing bowls
• Whisk
• Spatula
• loaf pan
• Toothpick or cake tester
• Wire rack

[Edit]Gluten-Free Coconut Bread

• Measuring cups and spoons
• Mixing bowl
• Whisk
• Spoon
• Toothpick
• loaf pan
• Parchment paper
• Wire rack

[Edit]Moist Coconut Bread

• Measuring cups and spoons
• Mixing bowls
• Whisk
• Spatula
• 2 loaf pans
• Toothpick or cake tester
• Wire rack
• Spoon or hand mixer
• Piping bag, optional

[Edit]References

1. ↑ https://smittenkitchen.com/2013/03/coconut-bread/
2. ↑ https://www.nytimes.com/2002/01/09/dining/the-egg-master-of-sydney.html
3. ↑ https://smittenkitchen.com/2013/03/coconut-bread/
4. ↑ https://www.nytimes.com/2002/01/09/dining/the-egg-master-of-sydney.html
5. ↑ https://www.nytimes.com/2002/01/09/dining/the-egg-master-of-sydney.html
6. ↑ https://www.nytimes.com/2002/01/09/dining/the-egg-master-of-sydney.html
7. ↑ https://smittenkitchen.com/2013/03/coconut-bread/
8. ↑ https://www.nytimes.com/2002/01/09/dining/the-egg-master-of-sydney.html
9. ↑ https://youtu.be/wkWGfZ7SnE4?t=59
10. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
11. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
12. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
13. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
14. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
15. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
16. ↑ https://youtu.be/wkWGfZ7SnE4?t=65
17. ↑ https://www.epicurious.com/recipes/food/views/gluten-free-coconut-bread
18. ↑ https://smittenkitchen.com/2013/03/coconut-bread/
19. ↑ https://www.food.com/recipe/tropical-coconut-bread-29185
20. ↑ https://www.food.com/recipe/tropical-coconut-bread-29185
21. ↑ https://www.epicurious.com/recipes/member/views/jamaican-coconut-bread-50055488
22. ↑ https://youtu.be/csnHkRBydhQ?t=146
23. ↑ https://www.myrecipes.com/recipe/jamaican-coconut-bread

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