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Coconut Bread is a moist coconutty bread with a hint of almond. Perfect for breakfast, dessert, or just for a sweet treat!
Sweet Coconut Bread
If you are anything like me and are crazy about coconut, you are going to love this! This bread is so incredibly delicious. One of my favorite sweet breads, if not my favorite. I mean, it’s everything an Almond Joy offers (minus the chocolate) in bread form. It’s just a great flavor combination. And the texture is amazing. You will want to eat it all the time — it works well for dessert or a snack.
Are There Any Substitution Options?
Reader comments on our post have raised a few questions about substitutions. For example, several people have asked about the possibility of subbing out the shortening in favor of something else. If you don’t have shortening in the house, or just don’t want to use it, you can always use butter in its place. Or, as some have suggested, coconut oil.
Another question is about the buttermilk. Since buttermilk is not something everyone keeps on hand, you can actually make your own. Simply put 1 Tablespoon of vinegar into a measuring cup then fill to the one cup line with milk. Let it sit for a couple of minutes, then stir. Voila! Buttermilk substitution.
Be sure to use shredded coconut. We use the sweetened coconut flakes. Natural coconut flakes would work, it will just be less sweet.
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Even More Sweet Bread Recipes
Since you can never really have too much of a good thing, here are a few more recipes for our favorite sweet breads.
Sweet Coconut Bread
- Bread loaf pan
- Beat eggs, sugar, shortening, and extract together.
- Slowly mix in buttermilk and dry ingredients.
- Pour into a bread pan coated in cooking spray.
- Bake for 60 to 70 minutes at 325 degrees until knife comes out clean.
- While baking boil sugar and water for a few minutes.
- Remove from heat and add butter and extract.
- Pour over cooked bread and let set for two hours before removing from pan.