Triple Coconut-Black Sesame Quick Bread Recipe

Name: Triple Coconut-Black Sesame Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. unsalted butter; 1/2 c. shredded dried unsweetened coconut; 1 1/2 c. Silvana's Kitchen Gluten-Free All-Purpose Flour; 2 tbsp. black sesame seeds; 2 tsp. baking powder; 1 tsp. ground cardamom; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/4 c. Virgin coconut oil; 3/4 c. sugar; 3 large egg yolks; 1/2 c. sour cream; 2 tsp. pure vanilla extract; 1/2 tsp. pure coconut extract

Servings: persons

4 tbsp. unsalted butter
1/2 c. shredded dried unsweetened coconut
1 1/2 c. Silvana's Kitchen Gluten-Free All-Purpose Flour
2 tbsp. black sesame seeds
2 tsp. baking powder
1 tsp. ground cardamom
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 c. Virgin coconut oil
3/4 c. sugar
3 large egg yolks
1/2 c. sour cream
2 tsp. pure vanilla extract
1/2 tsp. pure coconut extract

1
Preheat oven to 350 degrees F and butter an 8-by-4-inch loaf pan.
2
In a small bowl, cover shredded coconut with hot water.
3
Let soak for 30 minutes, then drain coconut through a fine sieve, pressing to remove excess water.
4
Meanwhile, in a medium bowl, whisk flour with sesame seeds, baking powder, cardamom, baking soda, and salt.
5
In a large bowl, combine 4 tablespoons of butter with coconut oil and sugar, and, using a handheld electric mixer, beat at high speed until fluffy, about 3 minutes.
6
Beat in egg yolks, one at a time, until combined.
7
At low speed, beat in half flour mixture, then all sour cream, following with remaining flour mixture.
8
Beat in vanilla and coconut extracts.
9
Fold in drained coconut.
10
Transfer batter to prepared loaf pan and spread evenly with an offset spatula.
11
Sprinkle top with shredded coconut and sesame seeds.
12
Bake for about 1 hour, tenting with aluminum foil if top gets too dark, until quick bread is golden and a toothpick inserted in center comes out clean.
13
Let cool completely in pan on a rack.
14
Invert quick bread and serve.
15
Looking for more dessert ideas?
16
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

949

kcal

Calories

Fat

119

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 4 tbsp. unsalted butter, 1/2 c. shredded dried unsweetened coconut, 1 1/2 c. Silvana's Kitchen Gluten-Free All-Purpose Flour, 2 tbsp. black sesame seeds, and more.

Yes, Triple Coconut-Black Sesame Quick 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.

That's it — enjoy your meal!

Triple Coconut-Black Sesame Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions