Coconut Breakfast Quick Bread

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #40868

June 04, 2023

"If you prefer a less sweet version, you can use unsweetened shredded coconut instead and adjust the sugar amount to your taste."

Original is 8-10 servings


  • Serving Size: 1 (114 g)
  • Calories 367.4
  • Total Fat - 15.4 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 52.1 mg
  • Sodium - 221.8 mg
  • Total Carbohydrate - 52.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 27.3 g
  • Protein - 5.7 g
  • Calcium - 59.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.

Step 2

In a large mixing bowl, combine the flour, sweetened shredded coconut, sugar, baking powder, baking soda, and salt. Stir until well combined.

Step 3

In a separate bowl, whisk together the pineapple juice, coconut milk, vegetable oil, eggs, and vanilla extract until well blended.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix. The batter may be slightly lumpy, and that's okay.

Step 5

Pour the batter into the prepared loaf pan and spread it evenly.

Step 6

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.


No special items needed.

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