The Best Ever Coconut Bread (A Family Recipe Passed Down With Love)

Thank you so much for being here today! Truly — it fills my heart every time you stop by my cozy corner of the internet. And today, we’re baking one of those recipes that carries real meaning, the kind you pass from one kitchen to the next.

This Coconut Bread was gifted to me by my mother-in-law 20 years ago, and to this day it remains one of my husband’s favorite brunch bakes. It’s simple, soft, fragrant, and comforting — and every time I pull it from the oven, it feels like a warm hug from her all over again.

If you love nostalgic, family-rooted recipes like this, make sure to subscribe to my email list so we can continue baking together.

Overview of the Recipe

What Is Coconut Bread?

Coconut bread is a tender, lightly sweet loaf infused with coconut milk and shredded coconut. It’s not overly rich — it sits beautifully between a quick bread and a cake. It slices like banana bread but tastes like tropical sunshine.

Why You’ll Love It

• Soft, buttery texture
• Packed with coconut flavor (without being too sweet)
• Super easy — one bowl for dry, one for wet
• Perfect for brunch, snacks, or gifting
• Stays moist for days thanks to the coconut milk

What It Tastes Like

Imagine a cross between a vanilla pound cake and a soft coconut muffin. The interior is tender, moist, and delicately sweet, with little flecks of coconut throughout. Warm from the oven, it’s impossible not to slice “just one more piece.”

Seasonal or Nutritional Notes

Coconut bread feels tropical and bright — perfect for spring brunches, summer breakfasts, or cozy winter mornings when you want a little sunshine on your table.

Coconut milk adds:

• Healthy fats
• Creaminess
• Moisture that lasts for days

Ingredients (Full List)

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• 2 cups all-purpose flour
• 1 cup sugar
• 1½ tsp baking powder
• ½ tsp salt
• 2 eggs
• 1 cup coconut milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

Tools Needed

• 9×5 loaf pan
• Mixing bowls
• Whisk + spatula
• Parchment paper
• Cooling rack

Suggested Substitutions

• Vegetable oil → Melted coconut oil for extra coconut flavor
• Coconut milk → Whole milk if needed
• Sweetened shredded coconut → Unsweetened (reduce sugar by 2 tbsp)
• Vanilla → Coconut extract for stronger tropical vibes

How to Make Coconut Bread

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Step-by-Step Instructions

Step 1 — Prep Your Pan

Line your loaf pan with parchment and lightly grease it.
Your loaf will lift out like a dream.

Step 2 — Combine the Dry Ingredients

In a large bowl, whisk:

• Flour
• Sugar
• Baking powder
• Salt

Whisk until airy — this helps keep the bread soft.

Step 3 — Mix the Wet Ingredients

In another bowl, whisk:

• Eggs
• Coconut milk
• Oil
• Vanilla

This mixture will be silky and fragrant.

Step 4 — Bring It All Together

Pour the wet ingredients into the dry.
Stir gently — no overmixing!
Fold in the shredded coconut.

The batter should be thick but pourable.

Step 5 — Bake

Pour into your loaf pan and bake at:

350°F (175°C) for 50–60 minutes

The top should be golden and a toothpick should come out clean.

Step 6 — Cool

Let cool for 10 minutes in the pan, then move to a rack.
Warm coconut bread is incredible… but cooling helps it slice beautifully.

What to Serve With Coconut Bread

Oh, this is where the fun begins. Try it with:

• Butter + honey
• Pineapple jam
• Whipped cream + berries
• A drizzle of sweetened condensed milk (trust me)
• Greek yogurt + fresh mango
• A dusting of powdered sugar

For brunch, serve alongside:

• Fresh fruit salad
• Scrambled eggs
• Strong coffee or chai

Tips for Making It Perfect

• Use full-fat coconut milk — it makes a huge difference
• Don’t overmix after adding the flour
• Line your loaf pan (it prevents sticking)
• Add ½ tsp coconut extract if you want stronger coconut flavor
• Let it rest overnight — flavors deepen beautifully

Storage Instructions

Room Temperature

Wrap tightly — lasts 4 days.

Refrigerator

Good for 1 week.

Freezer

Slice, wrap individually, and freeze up to 3 months.

Thaw at room temp or warm for 10–15 seconds in the microwave.

General Information

Coconut breads have roots in Caribbean, Polynesian, and Southeast Asian baking. Versions vary from dense and custardy to fluffy and cake-like — and this recipe lands right in the sweet spot: tender, moist, familiar, and beautifully aromatic.

This recipe coming from your mother-in-law makes it even more special — passed down, cherished, and baked with love.

Frequently Asked Questions

1. Can I add mix-ins?

Absolutely — try:

• Toasted pecans
• Chocolate chips
• Lime zest
• Dried pineapple

2. Can I make muffins instead?

Yes! Bake at the same temperature for 18–22 minutes.

3. Can I use light coconut milk?

You can, but full-fat makes the bread richer and softer.

4. Can I reduce the sugar?

Yes — reduce to ¾ cup for a lightly sweet loaf.

5. Can this be made dairy-free?

It already is! Just check that your shredded coconut is dairy-free.

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Conclusion

This coconut bread has been in your family for 20 years — and now it gets to live in mine too. Recipes like this aren’t just delicious… they’re memories. They remind us of kitchens we’ve stood in, stories we’ve heard, and the people who shared them with us.

Thank you for baking this one with me today.
If you want to explore more cozy bakes, here are some from my kitchen:

• Apple Cinnamon Cake

Interactive Elements

If you bake this coconut bread, I’d love to hear from you!
Leave a rating, drop a comment, or share your photos on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	~295
Carbs	36g
Sugar	18g
Fat	14g
Saturated Fat	8g
Protein	4g
Fiber	2g
Sodium	170mg

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