Coconut Bread

Coconut Bread

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Stephanie Dodd


My mother and I realized that we had both cut this recipe out of the paper last week and she made it. It is awesome and so moist. Even if you don't like coconut, you will enjoy this bread as you can't taste the coconut in it; just the flavor. We think it is better the second and third days.


★★★★★ 2 votes

10 Min
55 Min


  • 3 c
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 2 c
  • 1 c
    canola oil
  • 4
    eggs, lightly beaten
  • 2 tsp
    coconut extract
  • 1 c
  • 1 c
    shredded coconut

How to Make Coconut Bread


  1. 325 degrees oven; spray two loaf pans with PAM.
  2. Sift flour, baking powder, baking soda and salt together in bowl. In separate bowl, stir sugar, oil, eggs and coconut extract together . Add sifted dry ingredients alternately with buttermilk. Stir batter until ingredients are just combined. Fold in coconut. Put into loaf pans and bake 55 - 60 minutes; watch carefully. Remove from oven and let sit 10 minutes before inverting. Once cooled, wrap tightly in Saran wrap. Is actually better, the next day. Can be frozen. DELISH!!

Printable Recipe Card

About Coconut Bread

Course/Dish: Sweet Breads

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