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Recipe Summary

Yield: Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Ingredients

Ingredient Checklist

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup milk

1/2 cup dried unsweetened flaked coconut

Gallery

Recipe Summary

Yield: Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Recipe Summary

Yield: Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Recipe Summary

Yield: Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Yield: Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Makes one 8 1/2-by-4 1/2-inch loaf or two 6-by-2-by-2-inch loaves

Ingredients

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1/2 cup dried unsweetened flaked coconut

Directions

Preheat oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch loaf pan or two 6-by-2-by-2-inch loaf pans. Whisk flour, baking powder, salt, and sugar in a large bowl; stir in egg and vanilla. Add milk and coconut; stir until combined. Transfer batter to greased pan. Bake until center springs back when touched, 45 to 60 minutes. Let cool in pan 5 minutes. Turn out onto a rack to cool completely; slice bread.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Coconut Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Coconut Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest