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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: 


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.


Hmmmmmmm, oh so yummy!! I love coconut and haven't had anything with it in forever.

I am famous for modifying recipes a lot, but for this one the only thing I did was :
- add about 2 tbsp more coconut (just because I bought a little more)
- topped it with coconut flakes (like a previous poster had done)
- used apple-strawberry sauce rather than plain apple sauce (because I was feeling adventurous)
- added one tablespoon liquid egg replacer (I did the same with my banana bread, and it's good, so I figured it's good in this too)

My oven sucks, so I added 40 degrees to the temp to a total of 390 degrees (that's how much I've been guessing that the oven is off) and it turned out perfect in the 45 minutes the recipe provided.

It tastes as good as it smells. I'll be adding this to my permanent recipe collection and WILL be making it again!



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