Vic'S Coconut Bread
A moist, coconut-infused bread featuring raisins, perfect for breakfast or snack times, appealing to those who enjoy sweet, fruity baked goods with a tropical twist.
Ingredients
Instructions
- Combine all dry ingredients (flour, baking powder, sugar) and mix well.
- Add in skim milk and melted margarine; mix until blended well.
- Stir in shredded coconut and raisins.
- Pour mixture evenly into a loaf pan or 9-inch round pan.
- Bake at 350°F for approximately 30 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a twist, substitute half of the flour with whole wheat flour for added nutrition. You can also use sweetened coconut for a richer flavor or replace the raisins with dried cranberries for a different fruit essence. If you prefer a less sweet bread, reduce sugar to 1/4 cup. Remember to check the oven a few minutes early to avoid overbaking.
Serving Suggestions
This coconut bread is delightful served warm with butter or cream cheese spread on top. It pairs beautifully with a cup of coffee or tea for breakfast or as a snack. You could also serve it alongside tropical fruit salad or with a scoop of vanilla ice cream for dessert. For a festive touch, consider serving it with Sheri'S Famous Fudge-Filled Bars.
Storage & Reheating
Store any leftover coconut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 2 months. To reheat, simply slice and warm in the microwave for about 15 seconds or toast lightly until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Vic'S Coconut Bread contains roughly 533 calories, with 8g protein, 77g carbohydrates, and 23g fat. It is an excellent source of iron (25% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and calcium. It also contributes 6g 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 sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut for a richer flavor. However, if you do, consider reducing the sugar in the recipe slightly to balance the sweetness. The texture may also be a bit moister, which can be delicious!
What can I substitute for skim milk in this recipe?
You can substitute skim milk with any non-dairy milk such as almond, soy, or oat milk for a dairy-free version. Full-fat milk or buttermilk can also be used if you prefer a creamier texture in your coconut bread.
How can I tell when the coconut bread is done baking?
To check if the coconut bread is done, insert a knife or toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready. If there's wet batter on the knife, it needs more time in the oven.
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).