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Coconut Loaf

Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    1 loaf (16 slices)


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1-1/4 cups sweetened shredded coconut


  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut.
  • Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts
1 each: 209 calories, 9g fat (6g saturated fat), 43mg cholesterol, 215mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 3g protein.

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Average Rating:
  • BakaholicNY
    Sep 6, 2016

    Will be making this today with a few additions:1/2 tsp almond extract1 tsp dried Orange peel1 tsp cinnamonAnd a few changesCoconut sugar instead of regular sugar1 c of milk instead of 3/4 cAnd a whole new elementGround together & sprinkled on top before baking1/2 cup almonds1/4 cup coconut sugar1 tsp cinnamon

  • zippee-0415
    Jan 16, 2016

    Tasted great but mine was crumbly too. As a previous review suggested, I substituted coconut extract for the vanilla. I'm wondering if it were made a day ahead and kept in the refrigerator before slicing if that would cut down on the crumbly texture. Very nice flavor.

  • lulu1971
    Nov 22, 2015

    Five Stars. The recipe was easy and the loaf was perfect, not crumbly at all. I added a bit of nutmeg and a little cinnamon. Delicious!!

  • CoconutLady
    Dec 14, 2014

    I would have given 5 stars if you had listed Coconut Extract instead of Vanilla extract. I made this today and AVOIDED the vanilla extract and added the coconut extract 2 tsp instead of 1.If you want it to taste like coconut bread, add the Mc Cormick Coconut Extract.

  • shecooksalot
    Feb 17, 2013

    I have seen this recipe many times in various Taste of Home cookbooks and magazines and finally decided to give it a try. I made the recipe exactly as followed and it was way too crumbly. It had good flavor though and the crumbliness did not stop my children from picking at the loaf all day long. Probably won't be making again, but it did have a nice coconut flavor.

  • Alice Leonetti
    Nov 24, 2012

    No comment left

  • lampking
    Jan 29, 2012

    I was visiting my daughter and she servedthis.The cake was delicious. It reminds me ofeating a piece of dense wedding cake.I plan to make a couple of loafs and pass them on to my friends.Karen Lampkin, Bluffton, SC

  • kidday
    Sep 18, 2011

    Have made this several times. Mine always came out firm, not crumbly. It's so good and a nice change from the usual bread flavors.

  • jbtiede
    Apr 7, 2010

    This was definitely more of a cake than a bread. In a loaf pan it was hard to cut slices because it was so crumbly. Also, I added a small can of well-drained crushed pineapple and it was good!

    Mar 23, 2010

    I forgot to add to my previous review that I had also made the coconut loaf with some mini chocolate chips and it was also a winner.