How to make Coconut Bread (8 easy steps)

Where are the coconut lovers, in fact, I love to drink coconut water, I use coconut oil for cooking, coconut is really healthy, eating coconut bread is so special? Do you want to try it? Make coconut bread for friends and family? Then you are reading the right post. I am going to be enumerating the ingredients and the steps on how to make coconut bread. Have you tried putting coconut inside your bread to get the taste of coconut, that delicious taste. You don’t have to be shy we do that sometimes.

Coconut bread is very delicious and a lot of people love coconut, you can make coconut bread at home if you want. It is very simple to make anywhere and anytime with just a mixer or with a fork, in a loaf pan or muffin tin you can make coconut bread. Whenever you have soft bananas, you do not have to waste it, you can just make coconut bread with them.

Here are the ingredients and instructions on how to make coconut bread you just have to follow accurately. I love coconut bread and I know you love it too, lets make coconut bread together with these ingredients. So let’s explore these steps.

Equipment for making coconut bread

These are the ingredients for making coconut bread:

1. 2 – 5×9 bread loaf pans or 6 to 8 mini bread pans 3.75×6
2. Bowls
3. Spatula
4. Hand mixer
5. shortening or kitchen spray
6. parchment paper for the bottom of pans
7. Wire rack
8. Pot
9. wooden skewer

Ingredients for making coconut bread

Now these are the ingredients for making coconut bread.

• 4 large eggs
• 1 cup softened butter 225 g
• 2 cups white granulated sugar 400 g
• 1 Tbsp. of coconut extract/flavouring 15 ml
• 1 cup buttermilk (normal milk or almond milk can be used as well) 250 ml
• 1 cup coconut flakes unsweetened or sweetened (75g)
• 3 cups all-purpose plain flour (360 g)
• 1/2 tsp. salt 3 g
• 1/2 tsp. baking soda 3 g
• 1/2 tsp. baking powder 2

Instructions on how to make coconut bread

1. Preheat the oven to 325 F/162 C. In a large bowl mix together the eggs, butter, sugar, buttermilk, coconut flakes, and coconut flavoring.
2. In a separate bowl whisk the flour, salt, baking soda, and baking powder together.
3. Add the dry ingredients a third of it at a time to the main bowl of batter. Mix until well combined. Scrape the sides of the bowl as needed with a spatula.
4. Prepare two 5×9 inch bread loaf pans by greasing them with shortening or spraying them with kitchen spray. You may also want to flour them or add a piece of parchment paper on the bottom of the pan. 6 to 8 mini bread loaf pans will work as well.
5. Pour the batter evenly into the pans and bake on the middle rack in the oven for 40 to 60 minutes. 40 to 45 minutes for mini loaves and 55 to 60 minutes for the 5×9 inch loaves. Check them with a toothpick, when it comes out clean, they are ready.
6. About 10 minutes before the bread is done baking make the glaze. In a saucepot add the sugar, water, butter, and coconut flavoring. Bring it to a boil using medium-low to medium heat. Stir frequently. Once it boils it is ready.
7. After the bread comes out of the oven poke several holes on the top of the bread. Then pour the hot glaze over the top. It will go down into the holes. Then allow the bread to cool for 10 to 15 minutes. Once cooled remove the bread from the pans and allow it to cool further on a wire rack. You may need to run a cake spatula or butter knife along the edges of the pan.
8. Once the bread has completely cooled, slice it up and serve it with butter or plain. Enjoy!