Introduction
Oh, hello there! Come on in and grab a cup of coffee (or tea!), because today we’re whipping up something truly special. Remember those comforting aromas that filled your grandmother’s kitchen? This Coconut Bread recipe brings back all those warm fuzzies, and then some! It’s incredibly simple, comes together in a flash, and the resulting loaf is like a sweet, tropical hug. Get ready to impress yourself and everyone you share this with – it’s that good!
Why You’ll Love This Recipe
- Fast to Make: Seriously, you can have this batter mixed up and in the oven before you know it. Perfect for those spontaneous sweet cravings!
- Incredibly Easy: No fancy techniques here, folks. Just simple whisking and folding. If you can measure, you can make this!
- Perfect for Gifting: Wrap this beauty up in some parchment paper and a pretty ribbon, and you’ve got a homemade gift that’s sure to be cherished. Think birthdays, holidays, or just because!
- Crowd-Pleasing Flavor: Coconut is a flavor that most people adore, and the hint of coconut extract in both the bread and the syrup takes it to a whole new level of deliciousness. It’s a guaranteed hit!
Ingredients
Let’s gather our goodies! The beauty of this recipe is its simplicity, and the star, of course, is that wonderful coconut flavor.
For the Bread:
- 2 large eggs: These bind everything together and give our bread a lovely richness.
- 1 cup granulated sugar: For that perfect touch of sweetness.
- 1/2 cup vegetable oil (or other neutral oil): Keeps the bread wonderfully moist. I often use canola or sunflower oil.
- 1/2 tablespoon coconut extract: This is where the magic really starts to happen! A little goes a long way for that tropical punch.
- 1 1/2 cups all-purpose flour: The foundation of our delicious loaf.
- 1/2 teaspoon baking soda: Our leavening agent to help it rise.
- 1/2 teaspoon baking powder: For extra lift and a tender crumb.
- 1/4 teaspoon salt: Balances out all the sweetness and enhances the flavors.
- 1/2 cup buttermilk: This is my secret weapon for extra tender baked goods. It adds a delightful tang!
- 1 cup sweetened shredded coconut: The star of the show! Adds texture and that irresistible coconut flavor.
For the Luscious Coconut Syrup:
- 1/2 cup granulated sugar: To create our sweet, syrupy goodness.
- 1/4 cup water: The base for our simple syrup.
- 1 tablespoon unsalted butter: Adds a touch of richness and a beautiful sheen.
- 1 teaspoon coconut extract: Because we can never have too much coconut!
How to Make It
Alright, let’s get our hands a little floury and create some baking magic. It’s so straightforward, you’ll be amazed at the results!
For the Bread:
- First things first, let’s get that oven preheated to 350°F (175°C). While it’s heating up, grab a standard 9×5 inch loaf pan. Give it a good grease and a light dusting of flour. This little step ensures your beautiful bread slides right out!
- In a nice, big bowl, crack in your 2 eggs and pour in the sugar. Grab a whisk and give them a good whisking until they’re all happy and combined.
- Now, slowly drizzle in the vegetable oil and that wonderful coconut extract. Whisk it all together until everything looks smooth and emulsified.
- In a separate, medium-sized bowl, let’s combine our dry ingredients. Whisk together the all-purpose flour, baking soda, baking powder, and salt. Giving them a little whisk ensures everything is evenly distributed.
- Here comes the fun part! We’re going to add the dry ingredients and the buttermilk to our wet ingredients. Do this in alternating additions, starting and ending with the dry ingredients. Think: a bit of dry, a bit of buttermilk, a bit of dry, the rest of the buttermilk, and then the rest of the dry. Mix until it’s just combined. Please, oh please, be careful not to overmix! Overmixing can lead to a tough bread, and we want tender, fluffy goodness.
- Gently fold in that lovely sweetened shredded coconut. I like to do this with a spatula, just until it’s evenly distributed.
- Pour your glorious batter into the prepared loaf pan. Use your spatula to spread it out evenly.
- Now, into the oven it goes for about 50-60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean. No gooey batter clinging to it!
- Once it’s baked to perfection, let the bread cool in the pan for about 10 minutes. This helps it set a little. Then, carefully invert it onto a wire rack to cool completely.
For the Luscious Coconut Syrup:
- While your beautiful loaf is still warm on the wire rack, it’s time to whip up our magical syrup.
- Grab a small saucepan and combine the sugar and water. Place it over medium heat and stir gently until the sugar has completely dissolved. No grainy bits allowed!
- Reduce the heat a little and let it simmer for about 2-3 minutes. This will thicken it up nicely.
- Take the saucepan off the heat and stir in the unsalted butter and the remaining coconut extract. Keep stirring until the butter has melted and everything is beautifully incorporated into a glossy, syrupy mixture.
- Now, the best part! While the bread is still warm, slowly and evenly pour this luscious syrup all over the top. Watch as it soaks into the bread, making every bite extra moist and flavorful. It’s pure bliss!
Substitutions & Additions
Feeling a little adventurous? This recipe is wonderfully adaptable! Here are a few ideas to make it your own:
- Oil Swap: If you don’t have vegetable oil, melted coconut oil or even a light olive oil can work, though they might add a subtle flavor of their own.
- Buttermilk Substitute: No buttermilk on hand? No worries! You can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk, letting it sit for 5 minutes.
- Additions: Want even more texture? Fold in 1/2 cup of chopped macadamia nuts or toasted almonds along with the coconut. A sprinkle of toasted coconut flakes on top before baking is also a delightful touch!
- Citrus Zest: A teaspoon of lime or lemon zest added to the batter can give it a bright, refreshing twist that pairs beautifully with coconut.
Tips for Success
A few little pointers to ensure your Coconut Bread turns out absolutely perfect every time:
- Don’t Overmix: I can’t stress this enough! Overmixing the batter after adding the flour develops the gluten too much, leading to a tough bread. Mix until you just see no more dry streaks.
- Room Temperature Ingredients: While not strictly essential for this recipe, using room temperature eggs and buttermilk can help them combine more smoothly with the other ingredients, leading to a more even bake.
- Check for Doneness: Ovens can vary! Always do the skewer test to ensure your bread is baked through. It’s better to bake it a few minutes longer than to have a gooey center.
- Prep Ahead: You can grease and flour your loaf pan the night before. You can also pre-measure your dry ingredients into a container for a quicker morning bake!
How to Store It
Once your Coconut Bread has cooled completely, you’ll want to store it properly to keep it fresh and delicious. I like to wrap it tightly in plastic wrap or place it in an airtight container at room temperature. It will stay wonderfully moist for about 3-4 days. If you live in a very warm climate, or if you have any leftover after a few days, you can also store it in the refrigerator, though it might firm up slightly. And for longer storage, it freezes beautifully! Wrap it well in plastic wrap and then in foil, and it should keep for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy a slice.
FAQs
Got a quick question? I’ve got you!
Q: Can I use unsweetened shredded coconut instead of sweetened?
A: You absolutely can! If you use unsweetened coconut, you might want to increase the sugar in the bread batter by about 1-2 tablespoons to compensate for the lost sweetness.
Q: My syrup didn’t thicken much. What did I do wrong?
A: Make sure you let the syrup simmer for the full 2-3 minutes after the sugar has dissolved. It doesn’t need to boil vigorously, just a gentle simmer will thicken it. It will also thicken a bit more as it cools.
Q: Can I make this recipe as muffins instead of a loaf?
A: Yes! This batter would make fantastic coconut muffins. Line a muffin tin with paper liners and fill each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean. You can then poke holes in the tops of the warm muffins and drizzle with the syrup!
Easy Coconut Bread with Luscious Coconut Syrup
Equipment
- 9x5 inch loaf pan Greased and floured
- Large bowl
- Medium bowl
- Whisk
- Spatula
- Wire rack
- Small saucepan
- Wooden skewer or toothpick For testing doneness
Ingredients
For the Bread
- 2 large eggs
- 1 cup granulated sugar
- 0.5 cup vegetable oil or other neutral oil
- 0.5 tablespoon coconut extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup buttermilk
- 1 cup sweetened shredded coconut
For the Luscious Coconut Syrup
- 0.5 cup granulated sugar
- 0.25 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon coconut extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together eggs and sugar until combined.2 large eggs
- Drizzle in vegetable oil and coconut extract, whisking until smooth.2 large eggs
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.2 large eggs
- Add dry ingredients and buttermilk to the wet ingredients in alternating additions, starting and ending with dry ingredients. Mix until just combined. Do not overmix.2 large eggs
- Gently fold in the shredded coconut.2 large eggs
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- While the bread is cooling, prepare the syrup. In a small saucepan, combine sugar and water and heat over medium heat, stirring until sugar dissolves.2 large eggs
- Simmer for 2-3 minutes until slightly thickened.
- Remove from heat and stir in butter and coconut extract until incorporated.2 large eggs
- Pour the warm syrup over the warm bread.