Chocolate Cherry Coconut Bread Recipe

Name: Chocolate Cherry Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Greek Yogurt, Plain; 1/4 cups Unsweetened Coconut Milk; 1/4 cups Coconut Sugar Or Granulated Sugar; 2 whole Eggs Or Egg Substitute; 1 teaspoon Vanilla Extract; 1/2 teaspoons Coconut Extract; 1 cup Whole Wheat Pastry Flour; 1/2 cups All-purpose Flour; 1/2 cups Unsweetened Cocoa Powder; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Fresh Cherries, Pitted And Chopped; 1/4 cups Unsweetened Coconut, Shredded, Reduced Fat; 1 Tablespoon Unsweetened Coconut, Shredded

Servings: persons

1/2 cups Greek Yogurt, Plain
1/4 cups Unsweetened Coconut Milk
1/4 cups Coconut Sugar Or Granulated Sugar
2 whole Eggs Or Egg Substitute
1 teaspoon Vanilla Extract
1/2 teaspoons Coconut Extract
1 cup Whole Wheat Pastry Flour
1/2 cups All-purpose Flour
1/2 cups Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Fresh Cherries, Pitted And Chopped
1/4 cups Unsweetened Coconut, Shredded, Reduced Fat
1 Tablespoon Unsweetened Coconut, Shredded

1
Preheat oven to 350u00b0F.
2
In a medium bowl, mix yogurt, coconut milk, sugar, eggs, vanilla and coconut extract until blended.
3
In a separate bowl add flours, cocoa powder, baking powder, baking soda and salt. Mix to combine.
4
Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, being careful not to over mix.
5
Fold in cherries and 1/4 cup shredded coconut
6
Spoon batter into a greased 9 x 5-inch loaf pan or 3 mini loaf pans.
7
Sprinkle with 1 tablespoon of shredded coconut for the topping.
8
Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loafs, or until a wooden pick inserted into the center of a loaf comes out clean. If needed you can shield the bread with a sheet of aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack for 10 minutes then remove bread from pan to a wire rack.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Greek Yogurt, Plain, 1/4 cups Unsweetened Coconut Milk, 1/4 cups Coconut Sugar Or Granulated Sugar, 2 whole Eggs Or Egg Substitute, and more.

Yes, Chocolate Cherry Coconut Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cherry Coconut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions