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Easy coconut bread recipe

This easy coconut bread is just the thing to turn an ordinary breakfast into a something special. A slice of this quick bread is like paradise on a plate. Tender and moist, it is full of coconut flavor from coconut milk, shredded coconut and coconut extract. Quick breads are easy to make and a great recipe for beginner bakers.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my Hubbard squash bread and my sweet Irish soda bread recipes. For ease of browsing, you can find all of my quick bread recipes in one place.

Sliced coconut quick bread on wooden board.

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Why you should make this recipe

If you are a coconut lover and you like simple quick bread recipes, this might be for you.

  • Quick & easy – Quick breads are known for being, well quick, and relatively simple to make. This recipe falls right in line with that.
  • Perfect for anytime – Coconut bread makes a delicious snack at any time of the day. It goes perfectly with a cup of tea or coffee for an afternoon treat.
  • Not overly sweet – This bread does not venture into the dessert category. It’s sweetened, but not as sweet as a cake would be.

Easy coconut bread recipe

It is a perfect little snack or grab and go breakfast. As with any quick bread recipe, it is just a bit of stirring and combining ingredients, no mixer required. If you love the taste of tropical treats, this is the recipe for you.

This coconut loaf stays moist for days, which means you can enjoy it all week long.

Coconut bread on wooden board with flakes of toasted coconut scattered beside it.

About 10 years ago, on a trip to Key West, I had a slice of coconut bread at a cute little restaurant, and I immediately fell in love. As soon as I got home, I set out to re-create it. It isn’t exactly the same, but it is pretty tasty.


You’ll need common pantry ingredients for this quick bread, plus a few special items, like coconut milk.

Ingredients for coconut quick bread on marble background.
  • All purpose flour – This is the backbone of the bread. It gives it structure.
  • Sugar – Just enough to sweeten the bread.
  • Baking powder – A leavener used to help the coconut bread rise.
  • Salt – All baked goods need salt.
  • Shredded coconut – I used sweetened coconut flakes.
  • Coconut milk – To give the loaf extra coconut flavor.
  • Eggs – Eggs provide moisture and structure to baked goods.
  • Vanilla extract – Gives the bread great flavor.
  • Coconut extract – Provides even more coconut flavor.
  • Melted butter – Use unsalted butter so you can control the amount of salt in the recipe.

How to make

Here’s a quick summary of how to make coconut bread. Please see the recipe card at the bottom of this post for the full recipe. 

Step by step photo instructions for making coconut bread.
  1. First, line a loaf pan with parchment paper and set aside. Then, whisk together dry ingredients in a mixing bowl.
  2. Mix wet ingredients together and add to dry ingredients. Fold batter together, then add to prepared loaf pan.
  3. Top coconut bread with additional coconut and bake for about an hour.
  4. Cool on wire rack until completely cooled before slicing.

Chef’s Tip: Let it cool completely before slicing. You will be rewarded for your patience. Use a sharp, serrated blade to slice the cooled bread and it will slice beautifully.

Coconut bread recipe FAQ’s

How long will it stay fresh?

It will last for about 5 days if stored in an airtight container.

Can I freeze this coconut bread?

Absolutely. Store in an airtight container and freeze for up to 3 months.

Coconut bread in loaf pan.

Variations and substitutions

  • For a tropical twist, add in a can of crushed pineapple. Drain it well, then fold it in to the batter with the coconut.
  • Put the lime in the coconut – add in a couple of tablespoons of lime zest for a citrusy twist.
  • Consider adding some warm spices, like cinnamon or nutmeg to the dry ingredients. A teaspoon should do it.
  • Add a glaze – combine coconut milk with powdered sugar to glaze the top instead of topping with coconut flakes.
Slices of coconut loaf on wooden board.

Helpful tools and equipment

  • Loaf pan – This pan has folded corners for nice, sharp edges. It is the same one I used in this recipe.
  • Parchment paper sheets – I use parchment paper to line all baked goods as an extra layer of insurance. It prevents baked goods from sticking and makes for easier clean-up.

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Image for Pinterest.

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Easy coconut quick bread

Cheryl Bennett
This easy coconut bread recipe is perfect for an afternoon with a cup of tea. It is full of coconut flavor and it stays moist for days.
5 from 5 votes
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast and brunch recipes
Cuisine American
Servings 10 people
Calories 348 kcal


  • 2 cups all purpose flour // 240g
  • 2 tsp. baking powder
  • 1 cup granulated sugar //200g
  • 1 tsp. kosher salt *see note
  • 1 1/2 cups sweetened shredded coconut // 128g divided
  • 2 eggs
  • 1 1/4 cups canned coconut milk // 300ml
  • 5 tbsp. unsalted butter melted and cooled
  • 1 tsp. coconut extract
  • 1 tsp. vanilla extract


  • Preheat oven to 350°F / 180°C / Gas mark 4.
  • Line a loaf pan (8.5 x 4.5in.) with parchment paper or lightly coat with baking spray. Set aside.
  • In a medium mixing bowl, combine flour, baking powder, sugar, salt, and 1 cup coconut. Whisk to combine well.
  • In a small mixing bowl, or glass measuring cup, combine eggs, coconut milk, melted butter, coconut extract and vanilla extract. Whisk to thoroughly combine.
  • Make a well in the middle of the bowl with the dry ingredients.
  • Pour wet ingredients into the well and using a rubber spatula, gently fold batter to combine, making sure to scrape the bottom of the bowl. Do not overmix, stop when you no longer see big pockets of flour.
  • Pour the batter into the prepared loaf pan, and smooth the top.
  • Top with remaining 1/2 cup of coconut.
  • Bake for 55 – 65 minutes (mine took exactly 62 minutes), or until a tester comes out with only a few moist crumbs stuck to it.
  • Let the coconut bread cool in the pan for 15 – 20 minutes, then remove from the pan and place on a wire cooling rack. Wait until bread is almost completely cooled before slicing.


  • If bread is starting to brown too much before it has baked through, turn oven down to 325 degrees for the last 15 minutes.
  • I use Diamond Crystal kosher salt, if you use table salt or Morton's kosher, cut the amount by almost half.


Serving: 1gCalories: 348kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 3gCholesterol: 52mgSodium: 280mgFiber: 2gSugar: 25g
Tried this recipe?Let us know how it was!

Thanks for stopping by! Have a delicious day 🙂

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Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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Originally published Jan 5, 2019.

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