Real Recipes From Real Home Cooks ®

coconut brunch bread

(1 rating)
Blue Ribbon Recipe by
Rose Rauhauser
Bronx, New York to York, PA

My mother-in-law gave me this coconut bread recipe 20 years ago. It's one of my husband's favorite dishes to make for brunch.

Blue Ribbon Recipe

This coconut brunch bread is perfect for any occasion. It's just like banana nut bread, only with coconut swapped for banana. The bread is dense and moist with a nutty flavor and crunch from walnuts. Pouring the coconut glaze over the warm bread allows it to seep into the bread and add sweetness to a bread that's not overly sweet. A delicious light dessert or a great addition to any brunch spread.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 or more
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For coconut brunch bread

  • 4
    extra large eggs
  • 2 c
    granulated sugar
  • 1 c
    vegetable oil
  • 2 tsp
    coconut flavoring
  • 3 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1 c
    flaked coconut
  • 1 c
    chopped walnuts
  • 1 c
    granulated sugar
  • 1/2 c
  • 2 Tbsp
  • 1 tsp
    coconut flavoring

How To Make coconut brunch bread

Test Kitchen Tips
After the glaze cooled completely, we had issues getting the bread out of the Bundt pan. It's doable but difficult. We suggest letting the glaze absorb for about an hour. Then turn out the glazed bread and cool it completely.
  • Beating eggs in a bowl.
    Beat the eggs in a large mixing bowl.
  • Sugar, oil, and coconut flavoring added to egg.
    Add sugar, oil, and coconut flavoring; blend well.
  • Sifting flour, baking soda, baking powder, and salt.
    Sift together flour, baking soda, baking powder, and salt.
  • Adding buttermilk and dry ingredients.
    Alternating with buttermilk, add dry ingredients to the egg mixture.
  • Folding in nuts and coconut.
    Fold in flaked coconut and walnuts.
  • Batter poured into a greased Bundt pan.
    Pour into a greased and floured 10-inch Bundt pan.
  • Baked coconut bread out of the oven.
    Bake at 325 for 1 1/2 hours. Test that the bread is baked.
  • Sugar, water, and butter in a saucepan.
    After the bread comes out of the oven and while still in the Bundt pan, combine the sugar, water, and butter.
  • Simmering the water.
    Bring to a boil and simmer for 5 minutes.
  • Adding coconut flavoring.
    Remove the topping from the heat and add 1 teaspoon of coconut flavoring.
  • Pouring the glaze over the bread.
    Pour immediately over the warm bread and let stand for 4 hours before removing it from the pan.