Coconut Bread

Soft & Fluffy Coconut Bread (With Shredded Coconut)

If you’re a fan of soft, slightly sweet bread with tropical flair, this Coconut Bread is the perfect treat. It’s fluffy, moist, and richly flavored with coconut milk and shredded coconut for extra texture and taste. Whether enjoyed warm with tea or as a breakfast treat with butter, you’re in for a heavenly bite every time!

Why You’ll Love This Coconut Bread

• Tropical flavor: Infused with coconut milk and coconut flavoring
• Soft, fluffy texture: A perfectly kneaded dough gives this bread its pillowy finish
• Versatile: Shape into rolls or bake as a loaf

What You’ll Need

Warm Milk: The foundation for activating your yeast and building a tender dough. Make sure it’s just warm—not hot—so it doesn’t kill the yeast. Think cozy bathwater temperature.

Instant Yeast: This helps the dough rise and gives the bread that soft, airy texture. Since we’re using instant yeast, there’s no need to proof it first—just mix it right in. (If you’re using active dry yeast, dissolve it in warm milk with a little sugar until bubbly before adding.)

Sugar: A little sweetness to balance the coconut and enhance the flavor of the bread. It also feeds the yeast, helping the dough rise better.

Eggs: Eggs enrich the dough, add moisture, and help bind everything together for a soft, tender crumb.

Coconut Flavor: This is where the magic begins. Just a few drops of coconut flavoring deepen the tropical vibes and take this bread from basic to wow. You could use vanilla if you don’t have coconut flavor, but it won’t be quite the same.

Bread Flour: This flour has more protein than all-purpose, which helps develop more gluten—ideal for soft, chewy bread. All-purpose works too if that’s what you’ve got.

Salt: Just a pinch makes a big difference, balancing the sweetness and enhancing all the other flavors.

Sweetened Shredded Coconut: Adds real coconut texture and bursts of sweetness in every bite. It also gives your bread that chewy, nostalgic feel. If you want it less sweet, use unsweetened coconut instead.

Softened Butter: Not melted—just soft and creamy. It melts into the dough as you knead, making it rich and fluffy. Butter also gives that irresistible golden crust.

Oil (for greasing): A bit of oil keeps the dough from sticking during proofing and helps the loaf release from the pan without tearing.

Egg Wash: Brushed on before baking, it creates a shiny, golden top that makes your loaf bakery-beautiful.

Ingredients List

Wet Ingredients

• 1 cup warm milk
• 1 tbsp instant yeast (or active dry yeast, proofed first)
• 2 large eggs
• 1 tsp coconut flavor
• 1/4 cup granulated sugar

Dry Ingredients

• 3½ cups bread flour (or all-purpose flour)
• 1/2 tsp salt
• 1/2 cup sweetened shredded coconut

Finishing

• 1/4 cup softened butter (not melted)
• 1 tbsp oil (for greasing bowl)
• 1 egg (for egg wash)

Step by Step Instructions

• In a large bowl, combine the warm milk and instant yeast. (If using active dry yeast, proof it first until foamy.)
• Add sugar, eggs, and coconut flavor. Mix to combine.

• In a separate bowl, mix bread flour, salt, and shredded coconut.

• Gradually add the dry ingredients into the wet mixture. Mix with a wooden spatula to reduce mess, then knead by hand for 5–7 minutes.

• Let the dough rest for 15 minutes. It will be sticky at first but easier to work with after resting.

• Add softened butter and knead until well incorporated. Continue kneading until the dough is smooth and stretchy.
• Transfer to a greased bowl, cover, and let it proof in a warm place for 45 minutes to 1 hour or until doubled in size.

• Punch down the dough and shape into round rolls or a loaf.

• Place in a greased and floured pan, cover, and let rise again for 30 minutes.

• Preheat your oven to 350°F (175°C).
• Brush the dough with egg wash and bake for 25–30 minutes or until golden brown on top.

• Let the bread cool slightly before removing from the pan.

Pro Tips

• If you like a stronger coconut flavor, use coconut milk instead of regular milk.
• Use a kitchen scale for even bread roll sizes.
• Avoid adding too much extra flour when kneading; the dough should be soft and slightly tacky.

Serving Suggestions

• Serve warm with butter, jam, or coconut spread.
• Enjoy with tea, zobo, tigernut milk, coffee, or a tropical smoothie.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 3 days.
• To freeze: wrap individual rolls or the whole loaf in cling film and store in a zip-top bag. Reheat before serving.

Variations

• Add raisins or dried pineapple to the dough for fruity coconut bread.
• Sprinkle toasted coconut flakes on top before baking for extra texture.

Final Thoughts

There’s something deeply comforting about the smell of freshly baked coconut bread wafting through your kitchen. It’s soft, rich, and slightly chewy from those sweet coconut bits—basically everything you want in a homemade loaf. Whether you enjoy it warm with a little butter, toasted with jam, or plain with a cup of tea or coffee, this bread is guaranteed to become a favorite.

Don’t be afraid to get creative—add raisins, chocolate chips, or even a swirl of coconut cream. And if you’ve never made bread before, this is a gentle, rewarding place to start.

If you try this recipe, I’d love to hear how it turned out! Drop a comment below, leave a star rating, or tag me on Instagram @joyfulcook__ so I can see your delicious creations.

Happy baking!