Key West Coconut Bread
A moist, coconut-flavored bread with a tender crumb, perfect for breakfast or teatime, offering a delightful tropical sweetness and rich coconut aroma.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add coconut extract and sour cream, mixing well.
- Stir in coconut until evenly combined.
- In a separate bowl, mix flour, baking powder, and baking soda.
- Gradually add dry ingredients to the batter, beating until smooth.
- Divide the batter evenly between two lightly greased loaf pans.
- Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened coconut instead of sweetened. If you are out of coconut extract, vanilla extract can be a suitable substitute, though it will alter the flavor slightly. Ensure your butter is at room temperature for easier creaming with sugar. To add a twist, try incorporating chopped nuts or dried fruits into the batter, similar to variations found in American recipes.
Serving Suggestions
This coconut bread makes a delightful breakfast or snack paired with fresh fruit or a dollop of whipped cream. It also goes well with coffee or tea. For a fun twist, serve slices with a smear of cream cheese or coconut butter. You can even enjoy it alongside desserts like Aunt Ginny's Cheesecake for a delicious contrast of flavors.
Storage & Reheating
Store leftover coconut bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or reheat slices in a toaster for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Key West Coconut Bread contains roughly 644 calories, with 11g protein, 87g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (36% of the Daily Value), iron (27% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition. However, keep in mind that the texture may be denser, so you might need to adjust the liquid slightly to achieve the desired batter consistency.
What can I do if my coconut bread is too dry?
If your coconut bread turns out dry, try adding a few tablespoons of milk or coconut milk to the batter next time. You can also brush a simple syrup over the cooled bread to add moisture without compromising flavor.
Can I make this recipe gluten-free?
Absolutely! To make gluten-free coconut bread, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free. This will allow you to enjoy a delicious gluten-free version without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).