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Delightful Coconut Almond Bread

Annie Douglass Lima

"After trying someone's coconut bread recipe that didn't turn out well, I changed the proportions, added a few new ingredients, and came up with this version. Delicious! It works well as muffins or bars, too. Just decrease the cooking time and bake until the inside is no longer gooey."
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1 h 45 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  2. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
  3. Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
  4. Divide batter evenly between the greased loaf pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.


  • Cook's Notes:
  • Substitute coconut cream for the coconut milk if desired.
  • Replace raisins with other dried fruit if desired.

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