Coconut Bread

“Another great bread for with your coffee in the morning. It is best if you warm it up in the microwave for a few seconds. It is rather dense, but has a nice light flavor. Be careful not to bake it too long or it will dry out.” – April Ferre

“Most people think lime when they hear Key West, Florida, but I think coconut. Ever since we visited Marriott’s Casa Marina Resort and sampled their toasted coconut bread I’ve wanted to recreate that tropical flavor at home.” – Bernita Sanders; Detroit, Michigan (Bon Appetit Magazine Clipping)

Coconut Bread

Course: Quick Breads


  • 2 3/4 Cup Flour
  • 1 Cup Sugar
  • 1 Tablespoon plus 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1 1/4 Cup Shredded Coconut Toasted
  • 1 1/2 Cup Milk
  • 1 Egg Lightly Beaten
  • 2 Tablespoons Peanut Oil
  • 1 Teaspoon Coconut Extract


  • Preheat oven to 350 degrees. Lightly coat a 9×5-inch loaf pan with vegetable spray. Sift flour, sugar, baking powder, and salt into medium bowl. Add coconut and blend well.
  • Combine milk, egg, oil and extract in another bowl and mix well. Add to dry ingredients all at once, stirring briefly until just blended; do not over mix.
  • Turn batter into prepared pan. Bake until toothpick inserted in center comes out clean; about 1 hour. Let cool in pan 8 to 10 minutes. Invert onto wire rack and let cool to room temperature before slicing.

1988 Recipe – Jean Hansen – From Bon Appetit Magazine