Best 16 Coconut Loaf Recipes

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

COCONUT-PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

COCONUT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

LEMON COCONUT LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in the coconut and lemon zest. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Combine glaze ingredients; brush over loaf.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Steps:

• Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
• Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
• Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
• Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
• Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
• Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
• Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
• Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.

PINEAPPLE AND COCONUT BREAD LOAF

Steps:

• Combine ingredients in order given one at a time, mixing well between each addition.
• Pour batter into a greased loaf pan.
• Bake for 1 hour in a 350 degree oven, or until a toothpick inserted in the middle comes out clean.

CINNAMON COCONUT LOAF

Steps:

• In a small bowl, stir together coconut, brown sugar, and cinnamon.
• Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
• In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.

COCONUT LOAF

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut.
• Pour into a greased loaf pan. Bake at 350 degrees for 1 hour or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.

LOADED BANANA COCONUT LOAF

Steps:

• Heat oven to 350 degrees. Coat 9x5x3 inch or similar sized loaf pan with cooking spray.
• Sift flour, baking powder, cinnamon, baking soda, and salt into bowl.
• In a larger bowl beat eggs, sugar, and vegetable oil. Add buttermilk, ripe bananas, and vanilla. Beat until combined. Add flour mixture in slowly and continue to combine.
• Fold in coconut, nuts, and chocolate chips. Transfer to baking pan.
• Bake in oven for about an hour, or until wooden pick inserted into center comes out almost clean. Let cool on rack for 10 minutes. Then, if desired, turn loaf out onto rack and let cool completely.

RASPBERRY AND COCONUT BREAKFAST LOAF

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
• In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
• In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
• Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

COCONUT LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the coconut, sugar, and self-rising flour. Stir in the milk, just until everything is moistened. Spoon into a greased 8x4 inch loaf pan.
• Bake for 45 minutes in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean.

LIME AND COCONUT DRIZZLE LOAF

Steps:

• Preheat oven to 180°C.
• Butter and line the base of a loaf tin with baking parchment.
• Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
• Split the coconut milk in half and set one half aside for the topping.
• Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
• Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
• Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
• Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
• Stir in the lime juice and set aside.
• With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
• When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
• Leave cake until completely cold. Sprinkle the lime sugar over the top.

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

BANANA COCONUT LOAF

Steps:

• preheat over to 350 mix wet ingredients and dry ingredients (except for nuts) separately and then combine - do not over stir. pour batter into a loaf pan lined with wax or parchment paper and sprinkle almonds on top. Bake for 50 minutes.

COCONUT LOAF

Steps:

• Mix dry ingredients in a bowl.
• Add milk.
• Stir till combined.
• Pour into a greased loaf pan.
• bake for 30 minutes at 180 degrees celsius.
• Enjoy!