Coconut Bread
A lightly sweetened, dense yeast bread studded with shredded coconut, baked into a golden-crusted loaf. It's a beloved breakfast bread often toasted and buttered.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Loaf pan
- •Stand mixer or large bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9
- carbs
- 40
- protein
- 5
- calories
- 260
Instructions
- 1
Stir the yeast and a pinch of sugar into warm milk. Let it sit for 10 minutes until foamy.
- 2
Mix the flour, remaining sugar, and salt together in a large bowl.
- 3
Add the yeast mixture, butter, egg, and vanilla. Stir well until a soft dough forms.
- 4
Knead in the grated coconut until evenly mixed. Knead for about 8 minutes total.
- 5
Place the dough in a greased bowl and cover it. Let it rise for 1.5 hours until doubled in size.
- 6
Press the dough down and shape it into a loaf. Place it into a greased loaf pan.
- 7
Cover the pan loosely. Let the dough rise for 45 minutes until puffy.
- 8
Bake at 350°F for 35-40 minutes. It is done when golden brown and sounds hollow when tapped.
- 9
Cool in the pan for 10 minutes. Move the loaf to a wire rack to cool completely before slicing.
Chef's tips
Lightly toast the shredded coconut before adding it to the dough for a richer, nuttier flavor.
Storage
Store wrapped at room temperature up to 3 days.
Reheating
Toast slices to refresh before serving.
Common mistakes to avoid
- •Not letting the dough rise long enough, which makes the bread heavy and dense.
- •Baking the bread too long, which dries it out.
Serving suggestions
Cooked Coconut Bread?
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