For an extra layer of flavor, lightly toast the shredded coconut before adding it to the batter. Feel free to experiment with other extracts, such as almond or rum extract, for a unique twist. Add 1/2 cup of chopped nuts (walnuts, pecans, or macadamia nuts) or raisins for added texture and flavor. For a richer flavor, substitute coconut milk for the low-fat milk. Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Caribbean Coconut Bread
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS9
Transport your taste buds to the tropics with this delectable Caribbean Coconut Bread. Moist, flavorful, and infused with the essence of coconut, it's perfect for breakfast, a delightful snack, or a sweet accompaniment to any meal. Customize it with your favorite additions or savor it as is – a true taste of paradise awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate62 g
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Cholesterol49 mg
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Fiber3 g
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Protein6 g
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Saturated Fat8 g
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Sodium309 mg
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Sugar39 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Preheat & Prep (10 minutes): Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with the softened butter. This prevents sticking and ensures easy removal.
02
Step
5 mins
Combine Dry Ingredients (5 minutes): In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt. Ensure the baking powder is evenly distributed for a consistent rise.
03
Step
5 mins
Incorporate Wet Ingredients (5 minutes): Add the lightly beaten eggs, milk, water, canola oil, coconut extract, vanilla extract, and ground cinnamon to the dry ingredients. Mix until just well blended. Avoid overmixing, as this can lead to a tough bread.
04
Step
1 hrs
Bake to Golden Perfection (60 minutes): Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for approximately 1 hour, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with aluminum foil.
05
Step
15 mins
Cool & Release (15 minutes): Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. This allows the bread to firm up slightly, making it easier to remove.
06
Step
1 hrs
Final Cool (60 minutes): Invert the bread onto a wire rack and let it cool completely before slicing and serving. This ensures the bread's structure is fully set.
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RECIPE REVIEWS
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Henri Adams
Jun 30, 2025This recipe is a winner! My family devoured it in one sitting.
Karley Bernier
Jun 29, 2025Easy to follow recipe and the bread turned out perfectly. Will definitely make it again!
Cecil Lueilwitz
Jun 28, 2025The coconut extract really makes this bread special. It's so moist and delicious.
Elfrieda Borer
Jun 27, 2025I added macadamia nuts and it was incredible! Thanks for sharing.
Jammie Okeefe
Jun 24, 2025I substituted brown sugar for some of the white sugar and it gave the bread a lovely caramel note.