Indulge in the tropical bliss of this exceptionally sweet and incredibly moist Coconut Bread. Whether gracing your brunch table with elegance or serving as a delightful anytime snack, this bread promises an unforgettable experience. Its rich coconut flavor and tender crumb make it irresistibly delicious and truly addicting.
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For all the coconut enthusiasts out there, this recipe is just the beginning! Be sure to explore our extensive collection of other coconut recipes to satisfy all your cravings.
There are certain flavors that simply captivate the palate, and for me, lemon and coconut stand out as perennial favorites. There’s something inherently bright and comforting about these two profiles, and I find myself consistently drawn to them in both sweet and savory applications. This particular Coconut Bread recipe perfectly encapsulates that adoration, delivering a burst of tropical essence in every tender bite.
Imagine a treat that has the comforting sweetness and delicate texture of a cake, yet is perfectly acceptable – even encouraged – to serve as part of your breakfast or brunch spread. This coconut loaf is precisely that. It’s a masterful blend of rich, natural coconut flavor, balanced sweetness, and a moist, tender crumb that simply melts in your mouth. Each slice offers a taste of paradise, making it an ideal companion to your morning coffee or a delightful afternoon pick-me-up.
This isn’t just any quick bread; it’s a staple in our kitchen. Its ease of preparation and universally appealing flavor profile make it a go-to recipe for any season. Whether it’s a sunny summer morning or a cozy winter afternoon, this sweet and moist coconut bread consistently receives rave reviews and is always a crowd-pleaser. The simple pleasure of biting into a slice is enough to brighten any day, transforming an ordinary moment into something truly special.
Why You’ll Love This Moist Coconut Bread
What makes this coconut bread so utterly irresistible? It’s a combination of factors that come together to create a truly spectacular baked good:
- Exceptional Moisture: The combination of oil, buttermilk, and a generous drenching of coconut syrup ensures a supremely moist texture that stays fresh for days. No dry bread here!
- Intense Coconut Flavor: We utilize sweetened shredded coconut and coconut extract in both the bread and the syrup, layering the flavor for an undeniable tropical punch.
- Perfectly Sweet: The sweetness is just right, making it suitable for breakfast, brunch, or a light dessert without being overly cloying.
- Simple to Make: As a quick bread, it requires no yeast or kneading, making it an approachable recipe for bakers of all skill levels.
- Versatile Serving Options: Enjoy it plain, toasted with butter, alongside fresh fruit, or as a decadent dessert.
- Feeds a Crowd: A single loaf provides ample servings, perfect for sharing with family and friends or enjoying throughout the week.
Mastering the Art of Quick Breads: Essential Tips for Success
Quick breads are a fantastic category of baked goods, known for their ease of preparation and delightful versatility. Unlike yeast breads, they rely on chemical leaveners like baking soda and baking powder, meaning no proofing time is required. This makes them, well, quick! While this Coconut Bread recipe is straightforward, adhering to a few fundamental principles will ensure a perfect loaf every time. These tips are valuable not just for this recipe, but for many other quick bread recipes you might try:
- Ensure Fresh Leavening Agents: This is paramount! Baking soda and baking powder lose their potency over time. If your leaveners are old, your bread may not rise properly, resulting in a dense, disappointing loaf. A simple test for baking soda: mix a teaspoon with a tablespoon of vinegar – it should fizz vigorously. For baking powder: mix a teaspoon with a tablespoon of hot water – it should also fizz. If there’s no fizz, it’s time for new leaveners.
- Do Not Overmix the Batter: This is a golden rule for quick breads. Overmixing develops the gluten in the flour, leading to a tough, rubbery texture instead of the desired tender crumb. Mix wet and dry ingredients just until combined, with a few small lumps still visible. The moment the last streaks of flour disappear, stop mixing.
- Understand the Impact of Altitude: Baking at higher altitudes can significantly affect quick breads. Lower atmospheric pressure causes leavening gases to expand more rapidly, which can lead to your bread rising too quickly and then sinking in the middle. Typically, adjustments include adding a little extra flour (to provide more structure), slightly reducing liquid, and decreasing the amount of baking soda and/or baking powder. For this specific Coconut Bread, I’ve included high altitude directions in the recipe notes below for my elevation of approximately 4500 feet, providing a good starting point for your adjustments.
- Bake Immediately After Mixing: Once your batter is mixed, the chemical reaction of the leavening agents begins. If you let the batter sit too long before baking, the leavening power can diminish, again potentially causing your bread to sink. Always preheat your oven completely before you start mixing the wet and dry ingredients, so it’s ready as soon as the batter is.
- Avoid Overcrowding Your Oven: Proper heat circulation is crucial for even baking and a good rise. If you pack too many pans into your oven, it can impede airflow, leading to unevenly baked items and longer baking times. Give your quick bread enough space to bake optimally.
- Embrace the Top Crack: It’s completely normal, and often desirable, for quick breads to develop a crack down the middle of the top. This is a sign that your bread has risen beautifully and expanded as it baked. Don’t worry, it adds to the rustic charm!
How to Make This Irresistible Coconut Bread: Step-by-Step
Crafting this moist and flavorful coconut bread is a surprisingly simple process, divided into two main components: preparing the tender bread loaf and then drenching it in a sweet, aromatic coconut syrup. Each step is designed to maximize flavor and texture, ensuring a perfect result every time. Here’s a detailed guide to bringing this tropical delight to your kitchen:
- Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 325ºF (160ºC). This ensures the oven is at the correct temperature when your batter is ready. Next, prepare a 9×5-inch loaf pan. You can grease it thoroughly, but for easier removal and cleaner slices, I highly recommend lining it with parchment paper, leaving an overhang on the longer sides to act as “handles.”
- Combine Wet Ingredients for the Bread: In a large mixing bowl, gently beat the eggs until they are just combined and slightly frothy. Then, add the granulated sugar, vegetable oil (or any other neutral-flavored oil like canola), and the crucial coconut extract. Whisk these ingredients together until they are well incorporated and smooth, creating the flavorful base for your bread.
- Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, which is vital for a consistent rise and flavor in your bread.
- Gently Combine Wet and Dry Mixtures: Pour the dry ingredients into the egg mixture. Simultaneously, add the buttermilk. Using a spatula or wooden spoon, mix until the ingredients are *almost* combined. You should still see a few streaks of flour. At this point, gently fold in the sweetened shredded coconut. Continue mixing just until the coconut is evenly distributed and no dry streaks of flour remain. Remember the cardinal rule: do not overmix, as this will result in a tough bread.
- Bake the Loaf: Carefully pour the prepared batter into your lined or greased loaf pan, spreading it evenly. Transfer the pan to the preheated oven. Bake for approximately 1 hour to 1 hour and 15 minutes, or until a wooden skewer or toothpick inserted into the very center of the bread comes out clean. If you notice the top browning too quickly, loosely tent the loaf with aluminum foil to prevent burning.
- Prepare the Coconut Syrup While Baking: As your bread nears the end of its baking time, start preparing the luscious coconut syrup. In a small saucepan, combine the sugar, water, and unsalted butter. Place the saucepan over medium heat and bring the mixture to a rolling boil. Allow it to boil for precisely 5 minutes, which will slightly thicken the syrup. Remove the saucepan from the heat and stir in the remaining coconut extract for an extra boost of flavor.
- Syrup Infusion: Once the bread is baked through, remove it from the oven. While it’s still warm and in the pan, use a long skewer or a thin knife to poke numerous holes all over the top of the bread. These holes will act as channels for the syrup. Immediately and evenly pour the warm coconut syrup over the entire surface of the hot bread, ensuring it soaks into every crevice.
- Allow to Cool and Set: This step is critical for maximum moisture and flavor absorption. Let the bread sit undisturbed in its pan at room temperature for at least 4 hours. Ideally, allow it to sit overnight. This resting period allows the syrup to fully permeate the loaf, resulting in an incredibly moist and flavorful coconut bread. Once cooled, use the parchment paper overhangs to lift the bread from the pan, slice, and serve!
Serving and Storage Suggestions
This Coconut Bread is wonderfully versatile and can be enjoyed in many ways. Serve it warm or at room temperature. It’s fantastic on its own, but also pairs beautifully with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream for a more decadent treat. For breakfast or brunch, a slice with fresh fruit and a cup of coffee makes for a delightful start to the day.
To store your Coconut Bread, once completely cooled, wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the entire loaf (well-wrapped) for up to 2-3 months. Thaw at room temperature or gently warm in the microwave or oven.
Customization and Variations
While this coconut bread recipe is perfect as is, it also lends itself beautifully to creative adaptations:
- Add Nuts: Toasted chopped pecans or macadamia nuts would add a lovely crunch and complement the coconut flavor beautifully. Fold in about 1/2 cup with the shredded coconut.
- Chocolate Chips: For the ultimate indulgence, mix in 1/2 cup of white chocolate chips or semi-sweet chocolate chips with the coconut.
- Citrus Zest: A tablespoon of lime or orange zest added to the batter would provide a bright, zesty counterpoint to the rich coconut.
- Toasted Coconut Topping: Before baking, sprinkle some extra shredded coconut on top of the batter. It will toast nicely in the oven, adding visual appeal and a deeper coconut flavor.
- Different Glaze: Instead of the poured syrup, consider a simple powdered sugar glaze (powdered sugar mixed with a little milk and coconut extract) drizzled over the cooled bread.
- Pineapple Chunks: For a true tropical experience, gently fold in 1/2 cup of finely diced, well-drained canned pineapple chunks into the batter.
More Delightful Quick Bread Recipes
If you’ve enjoyed the simplicity and deliciousness of this Coconut Bread, you’ll love exploring other quick bread possibilities. They’re perfect for any time of year and often utilize seasonal ingredients. Here are some of our other cherished quick bread recipes to inspire your next baking adventure:
Classic Zucchini Bread Recipe
Bright Orange Blueberry Bread
Festive Cranberry Orange Bread
Irresistible Peanut Butter Banana Bread with Chocolate Chips
Glazed Lemon Poppy Seed Zucchini Bread
The Absolute Best Strawberry Bread
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Coconut Bread
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Ingredients
Bread:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or other neutral oil like canola)
- 1/2 tablespoon coconut extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 cup sweetened shredded coconut
Syrup:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon coconut extract
Instructions
- Preheat your oven to 325ºF (160ºC). Lightly grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, lightly beat the 2 large eggs. Add the 1 cup granulated sugar, 1/2 cup vegetable oil, and 1/2 tablespoon coconut extract. Whisk thoroughly until well combined.
- In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until fully incorporated.
- Pour the dry mixture into the wet egg mixture, along with the 1/2 cup buttermilk. Stir gently until almost combined, with a few dry streaks remaining. Then, fold in the 1 cup sweetened shredded coconut just until evenly distributed. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and transfer it immediately to the preheated oven.
- Bake for approximately 1 hour to 1 hour and 15 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover the bread with aluminum foil.
- About 10 minutes before the bread is done, prepare the syrup. In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup water, and 1 tablespoon unsalted butter. Bring to a boil over medium heat and let it boil for 5 minutes. Remove from heat and stir in 1 teaspoon coconut extract.
- Once the bread is out of the oven, and while still in the pan, use a long skewer to poke holes evenly across the top. Slowly and evenly pour the warm coconut syrup over the hot bread, ensuring it soaks into the holes.
- Allow the bread to cool completely at room temperature for at least 4 hours (or ideally overnight) before slicing and serving. This allows the syrup to fully absorb, creating an incredibly moist loaf.
Recipe Notes:
Nutrition information provided is an estimate only. The exact nutritional values can vary based on specific brands and products used. This information should be considered a general guideline.