Caribbean Coconut Bread
This caribbean coconut bread is a delightful quick bread infused with the rich flavors of coconut and a hint of vanilla. Perfect for breakfast or as a snack, it offers a moist texture and a tropical aroma that will transport you to the islands.
This recipe is caribbean style, breakfast, scaled for 8 servings, with 15 min prep and 45 min cook.
Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 8
Quick cooking notes
- Core ingredients include vanilla extract, vegetable oil, granulated sugar, baking powder.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 1 tbsp vanilla extract
- 0.5 cup vegetable oil
- 1 cup granulated sugar
- 2 tbsp baking powder
- 2 large eggs
- 1 cup shredded coconut
- 0.5 tsp salt
- 1 cup coconut milk
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the coconut milk, vegetable oil, vanilla extract, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded coconut gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 210
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.