Tahitian Coconut Bread
Infused with the exotic essence of the tropics, Tahitian Coconut Bread is a blissfully tender loaf bursting with the natural sweetness of shredded coconut and creamy coconut milk. This one-bowl recipe is as easy as it is irresistible, combining pantry staples like flour, sugar, and vanilla with the enchanting flavor of coconut for a moist, golden-brown bread that's perfect for breakfast, dessert, or an afternoon treat. With a prep time of just 15 minutes and a bake time of under an hour, it’s an effortless way to transport your taste buds to an island paradise. Serve it warm with tropical fruit preserves or enjoy it plain to savor its rich, nutty aroma. Whether you're planning a brunch spread or simply craving something sweet, this Tahitian Coconut Bread is guaranteed to delight!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.75 cups Unsweetened shredded coconut
- 1.5 cups Coconut milk
- 1 teaspoons Vanilla extract
- 2 tablespoons Melted butter or neutral oil
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the granulated sugar and shredded coconut until evenly combined.
In a separate medium bowl, whisk together the coconut milk, vanilla extract, and melted butter or neutral oil.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix to keep the bread light and tender.
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon or spatula.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the Tahitian Coconut Bread on its own or with a smear of tropical fruit preserves or butter. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 426.9 g | 155% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 131.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
