Moist 5-Ingredient Coconut Bread You’ll Devour Instantly

Name: Moist 5-Ingredient Coconut Bread You'll Devour Instantly
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1 cup shredded coconut; 1 cup sugar; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup coconut milk; 1/2 cup water; 1/4 cup melted butter; 2 eggs; 1 tsp vanilla extract

Author: Carry

Published: July 20, 2025

Updated: July 20, 2025

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You know that moment when you take a bite of something and it instantly transports you to a sunny beach? That’s exactly what happens with my coconut bread. The first time I tried it at a little bakery in Hawaii, I was hooked—moist, slightly sweet, and packed with that irresistible tropical coconut flavor. Now, I make it at home whenever I need a little escape or just a cozy breakfast treat.

This recipe is my go-to when I want something simple but special. It’s got that perfect balance—not too heavy, not too sweet, just pure coconut goodness in every slice. And trust me, once you try it warm with a little butter, you’ll understand why it’s become my family’s favorite. The best part? It’s easy to whip up with everyday ingredients. No fancy techniques, just honest, delicious coconut bread ready in about an hour. Let’s get baking!

Table of Contents

Why You’ll Love This Coconut Bread

This coconut bread is one of those recipes that just works—simple, satisfying, and packed with flavor. Here’s why it’s a winner:

Moist & tender: Thanks to coconut milk and shredded coconut, every bite is soft and rich—no dry crumbs here!
Easy to make: No fancy tools or techniques. Just mix, pour, and bake. Even beginners nail this one.
Versatile: Perfect for breakfast, a snack, or dessert. Toast it, slather it with butter, or eat it plain—it’s delicious every way.
Tropical vibes: That sweet coconut flavor feels like a mini vacation, even on a busy weekday morning.

Seriously, once you try it, you’ll wonder how you ever lived without it.

Ingredients for Coconut Bread

Gathering the right ingredients is the first secret to nailing this coconut bread. Here’s what you’ll need—I promise everything’s easy to find, and the combination is pure magic:

2 cups all-purpose flour (spooned and leveled for accuracy – no packed flour!)
1 cup shredded coconut (I always use unsweetened for better flavor control, but sweetened works in a pinch)
1 cup granulated sugar (or sub half with brown sugar for deeper flavor)
1 teaspoon baking powder (make sure it’s fresh – test it by dropping some in hot water to see if it bubbles)
1/2 teaspoon salt (trust me, this tiny amount makes all the difference)
1/2 cup canned coconut milk (shake the can well first! Full-fat gives the richest texture)
1/2 cup water (room temperature is best)
1/4 cup melted butter (cooled slightly – I sometimes swap this with coconut oil when I’m feeling extra tropical)
2 large eggs (at room temperature – they mix in way better)
1 teaspoon vanilla extract (the real stuff – no imitation here!)

Pro tip: I always toast a handful of extra coconut flakes while the oven preheats. They make the perfect crunchy topping right before baking!

How to Make Coconut Bread

Okay, let’s get to the fun part! Making this coconut bread is seriously simple, but I’ll walk you through each step so it comes out perfect every time. Just follow along—you’ll be amazed how quickly it all comes together.

Preparing the Batter

First things first: preheat that oven to 350°F (175°C) and grease your loaf pan. I like using butter or that homemade cake goop I mentioned earlier—it never fails me.

Now, for the batter: start by whisking all your dry ingredients together in a big bowl—that’s the flour, shredded coconut, sugar, baking powder, and salt. Give it a good stir to make sure everything’s evenly distributed. No lumps allowed!

In another bowl (I use my trusty 4-cup measuring cup), mix the wet ingredients: coconut milk, water, melted butter (or oil), eggs, and vanilla. Whisk it until it’s completely smooth and gorgeous. You’ll know it’s ready when it looks like golden coconut cream—so tempting you might want to dip a spoon in!

Here’s the key part: pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula. Mix just until the flour disappears—no more! A few small lumps are totally fine. Overmixing makes tough bread, and we want ours tender and moist.

Baking the Coconut Bread

Pour your beautiful batter into the prepared loaf pan. If you toasted extra coconut earlier, now’s the time to sprinkle it on top for that perfect crunch.

Slide it into the preheated oven and set your timer for 50 minutes. Around the 45-minute mark, start checking—the top should be golden brown, and a toothpick inserted in the center should come out mostly clean with maybe just a crumb or two (no wet batter!). If it needs more time, add 5-minute increments.

Once it’s done, let it cool in the pan for about 10 minutes—this helps it set. Then, gently run a knife around the edges and turn it out onto a wire rack to cool completely. I know it’s hard to wait, but slicing it while it’s warm makes it crumble. The patience pays off, I promise!

Tips for Perfect Coconut Bread

After making this coconut bread more times than I can count (and tasting every delicious mistake along the way), I’ve gathered some foolproof tricks to guarantee bakery-quality results every time:

Toast your coconut first: Spread the shredded coconut on a baking sheet and toast at 350°F for 5-7 minutes until golden. This amplifies the flavor like crazy—just watch it closely because it burns fast!
Room temperature is key: Take eggs and coconut milk out of the fridge at least 30 minutes before baking. Cold ingredients don’t incorporate as well and can make your bread dense.
The toothpick lie: Don’t trust just one toothpick test—check in multiple spots. Sometimes the edges bake faster than the center.
Undermix the batter: Seriously, stop stirring the moment the flour disappears. A few lumps are better than overworked gluten.
Double the coconut: For super fans, toast extra coconut and press it into the top of the batter before baking. It creates this incredible crispy-chewy crust.
Slice smart: Use a serrated knife and saw gently—this prevents squishing those beautiful tender crumbs.

Oh, and one last secret—this bread actually tastes better the next day! The flavors meld together beautifully overnight. Just try not to eat the whole loaf at breakfast… I speak from experience.

Coconut Bread Variations

One of my favorite things about this coconut bread is how easily you can dress it up for different occasions. Sometimes I keep it classic, but when I’m feeling adventurous (or need to use up pantry bits), these twists never disappoint:

Tropical fruit boost: Fold in 1/2 cup diced pineapple or mango right before baking—just pat the fruit dry first so it doesn’t make the batter soggy.
Chocolate lover’s dream: Add 3/4 cup chocolate chips (white, milk, or dark) to the batter. The melty pockets against the coconut are pure magic.
Nutty crunch: Mix in 1/2 cup chopped macadamias or pecans. Toast them first for extra flavor!
Coconut-lime zest: Stir in 2 tablespoons lime zest with the wet ingredients—the citrus brightens up the richness beautifully.
Banana coconut mashup: Replace 1/2 cup water with mashed banana (about 1 medium). It makes the bread even more moist with a subtle fruity note.
Spiced version: Add 1 teaspoon cinnamon + 1/4 teaspoon cardamom to the dry ingredients for a warm, cozy twist.

The fun part? You can even combine these ideas—I once made a chocolate-chip-pineapple-macadamia version that disappeared faster than I could photograph it! Just remember: when adding extras, keep the total add-ins to about 1 cup max so the bread structure stays perfect.

Serving Suggestions for Coconut Bread

Honestly, this coconut bread is so good, I’d eat it straight from the pan—but if you want to make it feel extra special (or stretch one loaf into a full brunch), here are my favorite ways to serve it:

Buttered & warm: My go-to! A thick slice toasted lightly with salted butter melting into all those coconutty nooks. Absolute perfection.
With tropical fruit: Fresh mango, pineapple, or even banana slices on the side turn it into a mini tropical getaway.
Coffee’s best friend: Dunk a piece into your morning latte or iced coffee—the coconut and coffee flavors? Chef’s kiss.
Tea time treat: Earl Grey or chai tea brings out the warm notes in the bread. Pinky optional.
Dessert upgrade: Warm a slice and top with vanilla ice cream or coconut whipped cream. Drizzle with honey if you’re feeling fancy.

More Sweet Bread Inspirations

If you’re a fan of nutty textures, the pecan Bundt pan zucchini bread might pique your interest. Or for a weekend brunch, pair your coconut bread with blueberry sourdough bagels and cream cheese.

Looking for Breakfast Treats?

You’ll also enjoy trying apple fritter waffle donuts they’re crispy, sweet, and perfect with coffee.

Storing and Reheating Coconut Bread

Now, let’s talk about keeping your coconut bread fresh—because let’s be honest, this stuff disappears fast in my house! But if you somehow end up with leftovers (or, you know, exercise rare self-control), here’s how to store them right:

Room temperature storage: Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil. It’ll stay moist and delicious at room temperature for about 2 days. I usually keep mine in a bread box or covered cake stand—anywhere away from direct sunlight.

Longer-term solution: For storage up to 5 days, transfer slices to an airtight container with a piece of parchment between layers. The container prevents drying out while the parchment keeps slices from sticking together. Pro tip: Toss in a slice of bread—it’ll absorb excess moisture and keep your coconut bread perfect!

Freezing for later: This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap, then slide into a freezer bag. It’ll keep for up to 3 months. Thaw at room temperature when cravings hit—no microwave needed.

Best Reheating Methods

While delicious at room temp, a little warmth brings out that amazing coconut aroma. Here’s how I bring it back to life:

Toaster method: My favorite for single slices! 30-45 seconds gives you crispy edges with a soft center—just watch it closely because coconut burns easily.
Oven refresh: For a whole loaf, wrap in foil and warm at 300°F for 10-15 minutes. Unwrap for the last 5 minutes to crisp the crust.
Steamy trick: If your bread dried out slightly, sprinkle a few drops of water on the slice before toasting. The steam revives it magically.

One warning: microwaving tends to make it rubbery. If you must, do 5-second bursts with a damp paper towel covering the slice. But trust me—the toaster or oven methods are worth the extra minute!

Coconut Bread FAQs

Over the years, I’ve gotten so many questions about this coconut bread—it’s clear I’m not the only one obsessed! Here are answers to the ones that pop up most often. (And yes, I’ve tested every substitution myself—no guesswork here!)

Can I use coconut water instead of coconut milk?

Ah, this one comes up a lot! While coconut water might seem like an easy swap, it won’t give you the same rich texture. Instead, if you’re out of canned coconut milk, mix 1/4 cup heavy cream with 1/4 cup water—it mimics the fat content perfectly. Or, in a real pinch, whole milk works (just expect slightly less tropical flavor).

How do I prevent the top from browning too fast?

If your oven runs hot (like mine does!), tent the loaf with aluminum foil after about 30 minutes of baking. This lets the inside cook through without the top getting too dark. Bonus: it keeps those precious toasted coconut flakes on top from burning!

Can I make this gluten-free?

Absolutely! I’ve had great results using a 1:1 gluten-free flour blend (look for one with xanthan gum). The texture comes out a tad denser but still delicious. Pro tip: Let the batter rest for 10 minutes before baking—it helps the flour absorb moisture better.

What’s the best way to freeze coconut bread?

Slice it first! That way, you can grab individual pieces as needed. Wrap each slice tightly in plastic wrap, then store in a freezer bag for up to 3 months. To thaw, leave it on the counter for an hour or pop it straight into the toaster—no need to defrost first.

Why did my bread sink in the middle?

Oh no! Usually this means either the baking powder was old (check that expiration date!) or the oven temperature was off. Next time, try an oven thermometer to verify the heat, and always test your leavener by mixing a bit with hot water—it should bubble vigorously.

Got more questions? Slide into my DMs—I could talk coconut bread all day!

Nutritional Information for Coconut Bread

While we all know this coconut bread tastes like a tropical vacation, I thought you might appreciate knowing what’s actually in each slice. (Not that it stops me from having seconds—just keeping it real!) Here’s the breakdown per serving, based on cutting the loaf into 10 generous slices:

Calories: 180
Total Fat: 7g (5g saturated from all that lovely coconut)
Carbohydrates: 25g
Fiber: 2g (thank you, shredded coconut!)
Sugar: 12g
Protein: 3g
Sodium: 150mg

A quick heads up: these numbers can vary based on your exact ingredients—like whether you use sweetened vs. unsweetened coconut, or swap butter for coconut oil. The values also change if you add any of those delicious mix-ins we talked about earlier (looking at you, chocolate chips).

For what it’s worth, my nutritionist friend always reminds me that homemade treats like this are about more than numbers—they’re made with real ingredients you can pronounce, and joy is its own nutrient. That said, if you’re tracking macros closely, I’d suggest plugging your specific brands into a calculator for the most accurate count.

Now, who’s ready for a slice (or three)?