Coconut Bread

I’ve been asked for this recipe a number of times, so I’m going to post it here. It is certainly among the very best of all the quick breads that I have made. It is very sweet and has a very intense and absolutely delicious coconut flavor. It’s the kind of bread you can just eat and eat.

Coconut Bread

Beat in a large bowl:
4 eggs
Add and blend well:
1 cup oil
2 cups sugar
2 teaspoons coconut flavoring
Separately, sift together:
3 cups flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
Beating well after each addition, add sifted dry ingredients to creamed mixture alternately with:
1 cup buttermilk or soured milk
1 cup coconut
(1 cup nuts)
Pour into greased and floured 10” tube pan and bake at 325° F for 1¼ hours or until a toothpick comes out clean.

When the bread is nearly done, boil for 5 minutes:
1 cup sugar
½ cup water
2 tablespoons butter
Remove from heat and add:
1 teaspoon coconut flavoring
Pour the hot syrup over the warm bread and let stand 4 hours before removing from pan.

I don’t have a bundt pan, so I typically use 5 or 6 small (5¾” x 3″) loaf pans and decrease the cooking time accordingly (I haven’t timed it—I just use a toothpick). I think there might be just a little too much batter to fit in a large (10″) loaf pan, though I haven’t tried it.

I also have a PDF version available for download here.

As always with recipes, I’m always looking for the best ones and asking people to be really critical of my baking. So if you know of a comparable or better Coconut Bread recipe I’d like to hear about it. Also, after you use this recipe then let me know what you think.


Update: I discovered there was a typo in this recipe. I have corrected it now, but if you downloaded the PDF or copied off the above recipe before today (Monday 6 July at 1:00 PM) then you should redownload it. It used to call for 2 tablespoons of coconut flavoring instead of the correct amount of 2 teaspoons.