Coconut Bread I

Coconut Bread I

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    6 d 23 h 45 m
Susan Vinson
Recipe by  Susan Vinson

“I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using. ”

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Adjust Servings

Original recipe yields 1 - 8x4 inch loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan.
  2. Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well.
  3. Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
  5. To Make Glaze: Mix the confectioner's sugar and milk together until smooth.

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Reviews (13)

Rate This Recipe


Very good bread. I am a better bread person and this one is good. It is great served warm. Try It!!



Very tasty, not too sweet. I think it could be baked maybe 10 minutes longer, though. The inside was a little mushy. I didn't have coconut extract so I substituted vanilla extract. You can make your own self rising flour by adding 1.5 tsp of baking powder per cup of flour and 1 tsp of salt. Thanks for the recipe!



This recipe turned out very well... but the taste was just awful. The vanilla sugar gave it a very bitter taste. I had to throw out the whole loaf.

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Amount Per Serving (12 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet



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Pumpkin Coconut Bread


next recipe:

Coconut Bread II