Reviewed: Nov. 22, 2009

This bread is very good. Instead of the milk I used half coconut milk and half cream. Heavenly! Also, made a glaze to drizzle on top of the slices. This is great with coffee. Glaze: powdered sugar, milk, vanilla extract. This bread freezes really great as well.

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Pastry_Chef_Amy

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Reviewed: Nov. 22, 2009

I thought it was OK, but my husband did not like it. The moistness was good, but flavor was off. Maybe it was something I did???? but won't be making this again.

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LMKGA

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Reviewed: Oct. 2, 2009

Exelent recipe, I used a bread maching, and due to lack of all purpose I used bread flour, I put everything in on cake setting and it came out great.

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Ryal Deveau

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Reviewed: Aug. 23, 2009

Used coconut milk and also read reviews and so added extra coconut and it came out delicious.

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kelly

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 3, 2009

excellent bread- more for finishing than the meal. I paired it with a red curry dish & it went well. Tastes like blueberries or other fruits would be good additions as well! Thanks for posting!

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KD Munoz

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Reviewed: Jul. 28, 2009

This recipe is ok. I made it exactally as written, but I feel it needs more of a coconut flavor. The almond flavor was to much for me. I would consider cutting that in half or maybe adding coconut extract instead.

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Mandeegirl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Brandywine, Maryland, USA

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Reviewed: May 2, 2009

Very good and light. However, it needs more of a coconut flavor to the recipe. I even added 1/4 cup more of shredded coconut. Next time I will add coconut extract.

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caroline

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 11, 2009

Fantastic, tasty recipe. A few customizations that are tasty~ I used coconut milk (lite or original, your preference) in place of regular milk. I add more coconut shavings + thinly sliced almonds + cubed banana. ALSO, adding Arak essence in place of Almond tastes heavenly. :) I have a sneaking suspicion Rum would be SUPER tasty! Also, season about TSP with allspice, or just cinnamon. :3 It's really versatile. Do give it a try, and Enjoy~

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asialisek

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Reviewed: Feb. 22, 2009

This was a crumbly bread but everyone at work loved it, it was almost gone before I even told everyone that I brought it. I sprinkled extra coconut on top before baking and it got nice and toasty golden brown.

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Jan. 25, 2009

Tastes like coconut pound cake!! Wonderful!!

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Julia F.

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

My brother is a coconut freak so I figured I'd make this for him. I made the recipe as muffins and it made 10 large ones. I also used half regular butter and half macadamia nut butter, which added a really creamy taste. The muffins rose well and were moist, delicious, and very coconutty, especially since I followed some of the other reviwer's advice and increased the coconut to 1 cup. Thanks for a really yummy recipe!

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400luv

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

BY FAR, THE BEST RECIPE I'VE FOUND ON THIS SITE! I MAKE IT CONSTANTLY!

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MSONHEROWN

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Reviewed: Dec. 12, 2008

Thank you, this was a very nice recipe. I was asked to a dinner and brought this and some coffee along with me. Almost everyone had a second piece. Great for short notices or when you dont have much in the pantry!

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asia5683

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Very good, but next time I wil add a little of the coconut milk for more moist bread!

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c.garrett

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Reviewed: Aug. 16, 2008

3 words: TO DIE FOR. This light, yet perfectly dense and moist cake was sweet, flavorful, and extremely satisfying! Instead of 1/2 teaspoon of vanilla and almond extract, I added 3/4 teaspoon of each. The almond flavoring really compliments the coconut! Next time I make this (because I will be making this again) I will add some coconut extract, as it isn't quite "coconuty" enough for me. This bread is more like cake, but it it's delicious none-the-less. The sugar that you sprinkle on top causes the top to get perfectly slightly brown, crispy, and beautiful and is my favorite part of the bread. Thanks for the recipe! Amazing! P.S. I added half Splenda and it still turned out great, you can't even tell I used it.

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Creative_Cook28

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

Really really good! My husband ate almost the whole loaf himself!!!

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momwholovestocook

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

I love this recipe (and so does my fiance)! It's hard not to eat it all in one sitting. I followed the recipe exactly - except I accidentally added a whole cup of coconut (oops) - and it was fantastic!

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Miranda

Cooking Level: Beginning

Home Town: Chesterville, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: May 26, 2008

Very delicious! This bread has a gentle coconut flavor, and is very very soft and fluffy! Yum! It also has the perfect amount of sweetness... not too much or too little. :D I followed recipe exactly except I didn't have almond extract, so I just used 1 teaspoon total of vanilla extract. Also, just before it was done I brushed on a little butter and sprinkled on some extra sugar, which gave it a nice sweet crunch. I'll be making this one again, for sure!

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Amberger

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: San Diego, California, USA

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Reviewed: May 18, 2008

This bread is pretty good. The only changes I made were to add coconut extract and about 1/2 cup of chopped walnuts. I liked the crunch of the walnuts. The sugar on top didn't do much for me... it didn't hurt the bread (of course--it's sugar!) but it just didn't add anything either. I would (will) make this again.

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