🥥 Homemade Coconut Bread Recipe (Moist, Quick & Easy)

If you’re a fan of rich, aromatic baked goods, this moist coconut bread recipe will quickly become a staple in your kitchen. Whether you’re craving something slightly sweet with your morning coffee or need a last-minute treat for guests, this easy coconut loaf delivers on both taste and texture.

This simple, quick bread requires no yeast, making it ideal for beginner bakers and busy home cooks. With the delicate sweetness of shredded coconut and a tender, golden crumb, it’s the kind of comforting bake that brings the whole family to the table.

Why You’ll Love This Easy Coconut Bread

No mixer needed – everything comes together with just a bowl and a spoon.
Perfectly moist texture – thanks to a blend of milk and coconut.
Freezer-friendly – great for batch baking and storing.
Versatile – ideal for breakfast, afternoon tea, or dessert.

Coconut Bread: A Quick History & Cultural Connection

Coconut bread is a well-loved delicacy across the Caribbean, Australia, and the Pacific Islands. In Jamaica, it’s often referred to as “Gizzada Bread,” and in other regions, it’s served as a breakfast bread with butter or jam.

Our version here leans more toward the Australian café-style coconut loaf cake, commonly enjoyed sliced thick and toasted with a generous pat of butter. What makes this version stand out is its balanced sweetness and rich coconut flavor—achieved with just a few pantry staples.

Ingredient Overview (With Tips)

Here’s a look at the key ingredients that make this quick coconut bread both flavorful and foolproof:

All-purpose flour – The base of the bread. Be sure to measure it correctly for a soft texture.
Baking powder & salt – Leavening and balance.
Shredded coconut (sweetened or unsweetened) – Adds texture and flavor. Toast slightly for deeper flavor if desired.
Granulated sugar – Sweetens without overpowering.
Egg – Acts as a binder and gives richness.
Milk – Whole milk adds moisture and richness. You can also use coconut milk for a double-coconut version.
Vanilla extract – Enhances the coconut notes.
Butter (melted) – Gives richness and a soft crumb.

Step-by-Step Instructions for the Best Coconut Bread

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, sugar, and shredded coconut.
In a separate bowl, combine the wet ingredients: milk, egg, vanilla extract, and melted butter. Mix until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing to keep the bread light.
Transfer the batter to your prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Coconut Bread

Here are some delicious serving ideas to make your homemade coconut bread even more enjoyable:

Toasted with butter – Adds a crisp edge and enhances the coconut flavor.
Topped with fruit preserves – Mango, pineapple, or raspberry jam complement the coconut beautifully.
With coffee or tea – A cozy mid-morning or afternoon treat.
As French toast – Yes, leftover coconut bread makes amazing French toast!

Tips & Tricks for Success

Don’t overmix the batter – Stir just until the ingredients are combined to avoid a tough texture.
Use room-temperature ingredients – Helps everything blend smoothly.
Add a tropical twist – Mix in a few tablespoons of crushed pineapple or lime zest.
Want extra crunch? – Sprinkle extra shredded coconut or turbinado sugar on top before baking.
Make it dairy-free – Swap regular milk and butter for coconut milk and vegan butter.

Storage & Freezing

Room temperature: Wrap in foil or store in an airtight container for up to 3 days.
Refrigerate: Up to 5 days, though the texture is best at room temp.
Freeze: Wrap slices individually and freeze for up to 2 months. Toast straight from frozen.

Nutrition Facts (per slice, approx. 10 slices per loaf)

Calories: 210
Total Fat: 10g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 180mg
Total Carbohydrates: 28g
Sugars: 12g
Protein: 3g
Fiber: 2g

Notes

Coconut bread tastes even better the next day as the flavors develop overnight.
Great for lunchboxes or brunch tables—kid-friendly and crowd-pleasing.
Pairs beautifully with tropical fruit salad or a scoop of vanilla ice cream.

Quick Coconut Bread Recipe Card

🌴 Moist Coconut Bread Recipe

A quick and easy homemade coconut bread recipe that’s fluffy, golden, and full of tropical flavor.

⏱️ Duration

Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes

🧾 Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup shredded coconut (sweetened or unsweetened)
¾ cup granulated sugar
1 large egg
1 cup milk (whole or coconut milk)
1 tsp vanilla extract
½ cup butter, melted

🥣 Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a bowl, mix flour, baking powder, salt, sugar, and shredded coconut.
In another bowl, whisk together milk, egg, vanilla, and melted butter.
Combine wet and dry mixtures, stirring gently until just mixed.
Pour batter into the loaf pan. Smooth the top.
Bake for 50–60 minutes until golden and a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.