Reviewed: May 23, 2012

Very good! I topped it with coconut mixed with sugar before putting it in the oven. After, i dizzled icing sugar and milk glaze over the top! YUM!

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Reviewer:

*Lisa*

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

I tweaked the recipe a little bit and substituted coconut flour for about 25% of the flour and added some chocolate chips. I think the coconut flour made it turn out a bit dry, so next time I'll add more butter and hopefully counteract that. Subbing coconut milk for cow's milk may also be a good idea...

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Reviewer:

rje297584

Reviewed: Feb. 28, 2012

Excellent! Quick and easy. Added 1/2 c chocolate chips to batter. Topped baked loaf (poked with wooden skewer) with simple syrup (1/4 c water and 1/2 c sugar brought to light boil and cooked until sugar is dissolved), sliced almonds, and coconut and placed under broiler just until coconut was golden brown, about 1 minute, watch closely. Since it is much like a cake, it makes a wonderful dessert.

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Feb. 25, 2012

This is a nice, light quick bread with a mild coconut flavor. I used a mini cupcake pan instead of a loaf pan. At 350 degrees, the mini cupcakes took 13 minutes to cook in my oven. It made approximately 3 1/2 dozen.

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Nov. 22, 2011

Not so much Coconut Bread as a cake, but THIS is the Coconut Cake of my dreams! I have tried many beautiful coconut cakes that had an infinite number of swoops and swirls of coconut-scented frosting. They all looked divine! Inside these ethereal looking beauties hide a plain vanilla cake. WHAT!? Anyway...Followed recipe exactly. Next time I'll maybe use coconut milk? Just to see...

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Reviewer:

charsiubao:mymiddlename

Reviewed: Sep. 14, 2011

It was good. Wouldn't make it again. I did like it warmed up with butter tho...

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Reviewer:

amandacosta1516

Reviewed: Jul. 18, 2011

I really like this bread, so did my family so much so it was gone in a couple days. Will do again.

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Reviewer:

wildryman

Cooking Level: Intermediate

Home Town: Northglenn, Colorado, USA

Reviewed: Jun. 26, 2011

WOW! Delicious! I made a couple of modifications: Used 1 cup of coconut milk instead of regular milk, used 1 cup of coconut flakes and added almonds to the batter. Amazingly yummy!!

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Reviewer:

Tabata

Reviewed: Jun. 25, 2011

Absolutely delicious! If you love coconut, then this bread is for you! I did however "tweak" the recipe a bit to ensure a moist bread. I added an extra egg and used buttermilk vs. milk, decreasing the amount of baking powder to 1 & 1/2 tsp. to compensate. I also upped the coconut to a full cup and be sure to use the almond extract. I topped this with a nice dose of turbinado sugar before popping into the oven and it definitely gives it that extra "crunch". This baked up beautifully in exactly 55 minutes. It was moist, tasty, with just a hint of almond which pairs nicely with the coconut. Great with a cup of tea!

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