Coconut Bread Recipe

Name: Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup flour (I use white wheat); 2 cups shredded coconut; 2 eggs; 6 ounces yogurt (used vanilla flavored); 4 ounces applesauce; 1 teaspoon cinnamon; 1 teaspoon vanilla; 2 tablespoons apple butter (I used this in place of sugar, you could use sugar, honey, etc); 1 teaspoon baking soda; 2 tablespoons milk (I used almond milk)

Servings: persons

1 cup flour (I use white wheat)
2 cups shredded coconut
2 eggs
6 ounces yogurt (used vanilla flavored)
4 ounces applesauce
1 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons apple butter (I used this in place of sugar, you could use sugar, honey, etc)
1 teaspoon baking soda
2 tablespoons milk (I used almond milk)

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Heat oven 350
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In shallow baking sheet, add coconut and put in oven to lightly toast (toasts quick so keep on it, want it a very light brown, some of it can even be white still).
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In bowl, mix eggs, applesauce, yogurt, baking soda, milk, and vanilla until smooth and well mixed.
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Slowly mix in flour to the wet ingredients.
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Add coconut and mix.
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Grease a loaf pain and pour in batter.
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Batter will be a little thick, if you feel it's too dry slowly add milk tbsp at time.
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Bake for 35-40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup flour (I use white wheat), 2 cups shredded coconut, 2 eggs, 6 ounces yogurt (used vanilla flavored), and more.

Yes, Coconut Bread falls under the General 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.

Coconut Bread

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