Coconut Bread I Recipe -
Coconut Bread I Recipe
  • READY IN ABOUT 7 days

Coconut Bread I

Recipe by  

"I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using. "

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Ingredients Edit and Save

Original recipe makes 1 - 8x4 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    6 days 23 hrs 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.
  2. Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.
  3. Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
  5. To Make Glaze: Mix the confectioner's sugar and milk together until smooth.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 01, 2003

Very good bread. I am a better bread person and this one is good. It is great served warm. Try It!!

Most Helpful Critical Review
Jun 03, 2007

Very tasty, not too sweet. I think it could be baked maybe 10 minutes longer, though. The inside was a little mushy. I didn't have coconut extract so I substituted vanilla extract. You can make your own self rising flour by adding 1.5 tsp of baking powder per cup of flour and 1 tsp of salt. Thanks for the recipe!


16 Ratings

May 01, 2003

This recipe turned out very well... but the taste was just awful. The vanilla sugar gave it a very bitter taste. I had to throw out the whole loaf.

Nov 07, 2011

I am a cocoNUT so I had high hopes for this bread. Unfortunately, this was lacking flavor to me. In addition, it was crumbly as another reviewer stated. I prefer a nice dense quick bread with loads of flavor. Thanks for sharing. BTW it needs to bake about 10 more minutes for the center to get done.

Jun 18, 2003

I made this for the Bishop's reception at my church and was asked to please make it again for the next reception coming up.

Jun 18, 2003

Very Good!!!!!! I have never had Coconut Bread before. This is a great breakfast bread. I highly recommend it.

Sep 24, 2003

I was surprised at how quickly this bread disappeared after I made it. My 4 kids thought this was a great alternative to the usual breakfast food. I will definitely make this again--in larger batches!

Oct 10, 2006

The taste was coconut heaven, but there was one problem - although the inside was "just baked" super moist, the outside was almost overbaked and kind of dry. Hmmm, I'll still make it again!


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 46.5 g
  • 15%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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