A tender, moist coconut bread made with coconut milk and shredded coconut. A 20-year family recipe perfect for brunch or snacking.

Scale

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

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1. Preheat oven to 350°F (175°C) and prepare loaf pan.

2. Whisk flour, sugar, baking powder, and salt.

3. Whisk eggs, coconut milk, oil, and vanilla.

4. Combine wet and dry ingredients gently.

5. Fold in shredded coconut.

6. Pour into pan and bake 50–60 minutes.

Use full-fat coconut milk for a richer loaf.

Add lime zest or toasted pecans for variation.