Sweet Coconut Bread
Sweet Coconut Bread is a moist coconutty bread with a hint of almond. Perfect for breakfast, dessert, or just for a sweet treat!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Bread
Cuisine: American
Keyword: Bread, Coconut
Servings: 8
Calories: 607kcal
Author: Emily Walker
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.
- 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.
- 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.
Calories: 607kcal | Carbohydrates: 79g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 212mg | Potassium: 267mg | Fiber: 4g | Sugar: 42g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg