Septuple Coconut Bread Recipe

Name: Septuple Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups coconut sugar; 1 cup coconut oil; 4 eggs; 2 teaspoons coconut extract; 3 cups coconut flour; 1/3 cup unsweetened shredded coconut; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup coconut milk; 1 1/3 cups coconut water

Servings: persons

2 cups coconut sugar
1 cup coconut oil
4 eggs
2 teaspoons coconut extract
3 cups coconut flour
1/3 cup unsweetened shredded coconut
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup coconut milk
1 1/3 cups coconut water

1
Preheat oven to 375 degrees F (190 degrees C). Grease 2 9x5-inch loaf pans.
2
Mix coconut sugar and coconut oil together in a bowl; beat in eggs and coconut extract. Sift coconut flour, shredded coconut, salt, baking powder, and baking soda together in a bowl. Stir flour mixture into egg mixture alternately with coconut milk. Add coconut water; stir until soft and pasty.
3
Bake in preheated oven for 15 minutes; cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 35 minutes more. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

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 11 ingredients. The key ingredients include: 2 cups coconut sugar, 1 cup coconut oil, 4 eggs, 2 teaspoons coconut extract, and more.

Yes, Septuple 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.

Septuple Coconut Bread

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