This coconut bread is a delightful baked good that sits comfortably between breakfast and dessert. It comes together in a single bowl and takes less than ten minutes of hands-on time to mix. The loaf is lightly sweet with a gentle coconut flavor—perfect when you want coconut without it overpowering the bake. Simple to make and easy to share, this one-bowl coconut bread quickly becomes a go-to.
Note: This post may contain affiliate links that support the author at no extra cost to you.
What makes this coconut bread recipe so special?
This recipe balances coconut flavor with a tender quick-bread texture. It offers a subtle, pleasant coconut presence—enough to make the loaf unmistakably coconut without turning it cloyingly sweet. The real beauty is how easy it is: everything mixes in one bowl with just a whisk and a wooden spoon. Most of the ingredients are pantry staples, making this a reliable, fast recipe for gifts, brunches, or holiday baking.
Ingredients
Quick notes on a few key ingredients:
- Coconut flakes: Use sweetened flaked coconut for texture and flavor. Avoid large shredded pieces that can be hard to distribute evenly in the batter.
- Milk: Regular dairy milk or any plant-based milk works fine. Almond milk is a good non-dairy option for this recipe.
- Coconut milk: If using canned coconut milk, shake or stir the can well before measuring so the solids and liquid combine evenly.
How to make coconut bread
Step-by-step photos are helpful if you prefer a visual guide.
Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. In a large bowl, whisk together the dry ingredients—flour, baking powder, cinnamon, salt—then stir in the sugar and flaked coconut.
In a liquid measuring cup, combine the eggs and milk, stirring lightly. Pour the wet mixture into the dry ingredients and mix until just combined. Melt the butter briefly, leaving a few small solid bits, then gently fold it into the batter until incorporated. Pour the batter into the prepared pan and bake at 350°F for about one hour, until the top is lightly browned and a gentle press yields no give.
Allow the loaf to cool in the pan for a few minutes, then transfer it to a rack to cool at least 30 minutes before slicing.
Full ingredient amounts and the step-by-step recipe are included in the recipe card below.
Frequently Asked Questions
This loaf is meant to showcase coconut, so I recommend keeping add-ins to a minimum. Unlike banana or zucchini breads where chocolate chips, nuts, or dried fruit work well, this recipe shines on its own. If you do choose to add mix-ins, do so sparingly to avoid masking the coconut flavor.
Yes. Swap dairy milk for a plant-based milk (almond or oat work well) and replace butter with a dairy-free baking stick or margarine. The texture and flavor remain excellent with these simple substitutions.
This recipe is a quick loaf baked in a pan with sweetened flaked coconut mixed into the batter. Pan de coco is a Filipino bread roll filled with sweetened coconut; the two are different in form and technique though both celebrate coconut.
How to store leftovers
This coconut bread stores well. You can slice and freeze individual pieces, or keep the whole loaf wrapped on the counter for several days. Options:
- Store in slices: Slice the loaf into ½”–¾” pieces, wrap each slice in plastic wrap, place in a zip-top bag, and freeze. Toast or warm a slice straight from the freezer until heated through.
- Storing the remaining loaf: Wrap the uncut or partially cut loaf tightly in plastic wrap, ensuring cut ends are well covered. Keep in an airtight container at room temperature for up to four days.
What to serve with coconut bread
For breakfast, slice and toast the bread, then spread with almond butter, lemon curd, or a simple smear of butter and serve with fresh fruit. At brunch, pair it with French toast, bagel sandwiches, quiche, smoked fish, and an assortment of hot and iced teas.
For dessert, serve a slice alongside a scoop of ice cream—choices like toasted almond, salted caramel, or tropical sorbets (pineapple, mango) complement the coconut nicely.
How to melt butter for baking
Melt butter in short bursts (10 seconds) in the microwave or gently on the stovetop. Stop while a few small solid bits remain, then swirl to finish melting. This keeps the butter from overheating and lets you fold it into batter sooner without waiting for a long cool-down period.
To dress up the loaf, whisk powdered sugar with a little coconut milk to make a glaze and drizzle it over the cooled bread. Sprinkle with lightly toasted coconut for extra crunch and visual appeal.
📖 Recipe
Simple One-Bowl Coconut Bread
Author: Marni Katz
Summary: A comforting coconut quick bread mixed in one bowl in about five minutes.
Prep Time: 10 mins • Cook Time: 1 hr • Total Time: 1 hr 10 mins • Servings: 12 slices • Calories: 286 kcal
Ingredients
- 2 ½ cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup sugar
- 1 ½ cups sweetened flaked coconut
- 2 large eggs
- 1 ¼ cups milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 6 tablespoons butter, melted and slightly cooled
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Stir in the sugar and flaked coconut.
- In a liquid measuring cup, combine the eggs and milk and stir. Pour the wet mixture into the dry ingredients and stir until just combined.
- Melt the butter and let it cool briefly so a few small solid bits remain. Pour the butter over the batter and fold gently until incorporated.
- Pour the batter into the prepared pan and bake at 350°F for about 1 hour, until the top is lightly browned and springs back when pressed.
- Cool in the pan a few minutes, then transfer to a rack and cool at least 30 minutes before slicing.
Notes
Use your liquid measuring cup as the mixing vessel for the eggs and milk to save dishes. If you don’t have parchment paper, spray the loaf pan generously with baking spray. For a simple glaze, whisk powdered sugar with coconut milk and drizzle over the cooled loaf; finish with toasted coconut.
Nutrition (per slice)
- Calories: 286 kcal
- Carbohydrates: 44 g | Protein: 5 g | Fat: 10 g
- Saturated Fat: 7 g | Sodium: 270 mg | Sugar: 22 g
If you try this coconut bread and enjoy it, please leave a comment or rating to let me know how it turned out.