This coconut bread just might knock banana bread from the top spot of quick bread recipes. Both shredded coconut and coconut milk give this quick bread big flavor that pairs perfectly with an afternoon cup of tea.
Two thoughts jumped to my attention as I walked through the door: “Mmm, it smells like donuts.” Quickly followed by, “Why does it smell like donuts?”
It turns out that fresh-baked coconut bread one leaves to cool on the counter will permeate the air in a teeny tiny kitchen with the scent of donuts. It’s divine.
I learned of this coconut quick bread recipe from my most recent Secret Recipe Club partner, Leigh, author of Chit Chat Chomp in Melbourne, Australia. When I get to interact with other bloggers from half a world away – if only in the form of a recipe – I feel truly lucky.
Leigh shares a mix of delicious recipes and gorgeous travel photos on her blog. Go visit her while your waiting for your own coconut loaf to cool. Enjoy!
- 2 1/2 cups all-purpose flour
- 1 1/2 cups shredded coconut
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 1/4 cups coconut milk
- 1/3 cup (5 tablespoons) butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- Place all of the dry ingredients in a large bowl and whisk to combine.
- Add the coconut milk, butter, eggs, and vanilla to the bowl of dry ingredients and stir until fully incorporated. The batter will be thin.
- Pour the batter into a lightly greased and floured 9 x 5 x 3 loaf pan.
- Bake at 350 degrees F for approximately one hour until the top is light brown and a wooden skewer or toothpick inserted into the center of the bread comes out clean.
I used sweetened shredded coconut, but you could certainly use unsweetened too.
Recipe slightly adapted from Bill Granger.