You are here

Member since February 2002

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: 


SO, I just bought coconut flour. I'm thinking about super-'lushing an adaptation of this recipe as cupcakes with coconut flour, flakes, and milk, vanilla bean, and some kind of yummy stuffs sprinkled on top along with more coconut.


The taste is delicious, but I must have done something wrong because it came out super crumbly, and became hard and dry very quickly.  We ate most of it the first day as a dessert in bowls with raw coconut butter (which is just divine) but after it sat in the fridge for a couple days no one wanted anymore.

I don't have any egg replacer product (and the options at my grocery store are not organic) besides flax seed and applesauce, so I used 3 tbsp applesauce and 3 tbsp oil, thinking that would even it out.  I also used 1/2 coconut shreds, 1/2 flakes, which could be my second mistake, as the flakes seem to suck up a lot more moisture.  Using all shreds seems wiser in hindsight.

I'll definitely try it again though, maybe experiment less, or more, depending on what I have. :)  Thanks for the delicious recipe.


I don't know how to describe the taste.  It's good, but a little different.  I couldn't find unsweetened coconut because all I have near me is a Food Lion.  Boo.  I also used almond milk because I didn't have soy milk.  Maybe that's why it tasted a little funny to me. 

My non-veg boyfriend and his non-veg best friend loved it though.  I'll definitely make it again.


_algae_ and I just made this and it is totally luscious! We subbed coconut milk for the soymilk and we also used sweetened coconut and applesauce. AND we cooked it for about 5 extra minutes. It is moist and really delicious.


I made this again, and loved it. Yeah, it was super crumby, and it dried out a bit faster than a cake... mebbe that's one key difference between bread/loaf recipes and cake/muffin recipes... ehh, it's all good. Yum.

P.S.  mine was less white than the others, from what I can judge in the photos, because I used 'white' stoneground organic flour (unbleached). But that's cool with me - it doesn't have to be super pretty. Plain ol' pretty is plenty. :>


Hmmm. I don't know. Maybe my expectations were too high because of all the great reviews, but I was expecting this bread to be AMAZING. I thought it was decent, but nothing spectacular. I couldn't really taste the coconut very much, which is bizarre because I used coconut milk in place of 1/2 c. of the soy milk... If I make a bread like this again, I will add coconut extract.


mmm fabulous!
i also used coconut milk instead of soy because i had some i needed to use up, and i added one teaspoon of coconut extract in addition to the vanilla. it took closer to an hour to bake, but soooo worth it. everybody loved it (:


This was a total hit at my house. I made muffins instead of bread and subbed all apple sauce for the oil.  It made 12 muffins and believe it or not the two of us had them entirely gone in only a few hours!!!!! 


I have made this a few times....last night when I made it, I used half white, half whole wheat flour, I didn't toast the coconut (bc im lazy), used sucanet (sp?) instead of refined sugar, and added some coconut extract, and folded in chocolate chips. I made it into muffins, and they were great, although a teaspoon of coconut extract was a bit too much coconut flavor for me, I like it more subtle, but great nonetheless. I really don't think you can mess this recipe up...I don't even use two seperate bowls. I just mix it all up into one.


I made the mistake of adding the sugar with the wet ingredients...which I think made my bread a little more dense but it still tastes pretty good! The crust is crunchy but the inside is moist. The coconut flavor is quite strong so I'm glad I didn't add some coconut extract like I was thinking of doing.



Log in or register to post comments