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Luscious Coconut Bread

What you need: 

1 cup unsweetened coconut
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
3/4 cup sugar
1 teaspoon vanilla

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns. Lightly grease a bread pan.
2. In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended.
3. Pour into prepared bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


Very yummy.  I fed it to guests and they were impressed!  I subbed water for the soy milk and used ground flax seed instead of Ener-G.


this is really good stuff.....i didn't toast my coconut and it turned out great.


I used 1/2 whole wheat and 1/2 regular flour, and used sweetened coconut (and reduced the added sugar... it was very mathematical...). It definitely had perfect sweetness, but was a little un-done at 45 minutes. I should've left it in longer, but I wanted to eat some bread so I'm eating it a liiittle mushy  ::) I always have the same issue with banana bread, so next time I might make it into muffins or put it in a cake pan so it bakes more evenly.
Good stuff, and I was considering replacing that soymilk with coconut milk, but I'm glad I didn't because the coconut flavor is just enough (and who wants a vegan with a heart attack anyway?) Next time I might add a little bit of chocolate chips.


Sorry.  That's 1/2 cup of macadamias!


I've had my eye on this for over two months and today I made it--after having stopped @ Trader Joe's for some toasted macadamias.

I used my favorite Tropical Isle fresh/frozen coconut and it took FOREVER to toast.  But it was worth the time.

Also added 1/2 of the aforementioned macadamias.  I was going to add some chopped dried pineapple too, but decided that would be just too crazy.  Now, glad I didn't bc I think it would have overpowered the subtlety of the coconut.  And it was subtle.  I'm thinking next time I might add some coconut extract or even coconut milk in lieu of the soymilk.

Also, used 1/2 soymilk/applesauce as I buy my applesauce in 4oz snack packs and didn't want an open one languishing in the fridge.  It was still DELICIOUS!

This is an excellent bread/cake and not too sweet.


this was really good!
I didn't add any sugar at all cause my coconut happened to be the sweetened variety. then I put a bit of organic strawberry jam on each slice. I also put some coconut on top of the bread to cook with.


I have made this twice already! So amazing! First time I made it was for the family, and they added whipped cream on top... and then for my parents friends! She LOVED it! I used 1/2 cup coconut milk and 1/2 cup soy milk. Then I used Almond extract instead of vanilla!

I'm thinking when Christmas comes around, i'll make it for some people!  :)

Thank you!


oh WOW is this good stuff!  I made muffins and baked for 35 minutes.  Instead of vanilla, I used almond extract.  Delish!  What a great way to start the day!


Okay, you need to grab onto the countertop when you eat this is so absolutely freakin' wonderful!! My changes: used 1/2 cup lite coconut milk and 1/2 rice milk, used 1 tablespoon garbanzo flour mixed with 2 tablespoons water, and only used about 1/4 cup sucanat. It was still plenty sweet enough. OMG this bread is insane. You MUST try it!! Thanks, I will be making this again and again! Next time with chocolate chips added...  :D


These are delicious! I used half unbleached white flour and half whole wheat, replaced the egg with 1 teaspoon of flaxseed meal mixed with 1 tablespoon of water, and made them into 5 muffins. After 35min they had that light crispy top but were moist in the inside. 5 out of 5.



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