No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Coconut Bread

  • Yield: One 9 x 5-inch loaf, serving 6


  • 1 tablespoon plus 1/2 cup unsalted butter
  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 (6-ounce) package frozen fresh coconut flakes, thawed, or sweetened flaked coconut (about 11/3 cups, packed)
  • 1 1/4 cups coconut milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract


  • Position rack in bottom third of oven and preheat the oven to 350?F.
  • Grease a 9 by 5-inch loaf pan with 1 tablespoon of the butter. Set aside.
  • In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine.
  • Using a knife, cut the remaining butter into small cubes. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse meal.
  • Add the coconut, stirring to combine.
  • In a second large mixing bowl, whisk together the coconut milk, eggs, and vanilla.
  • Using your clean hands, make a well in the flour mixture and pour the milk mixture into it, stirring just until moistened. The batter will be lumpy.
  • Pour the batter into the prepared baking pan and bake for 1 hour and 5 minutes to 1 hour and 10 minutes, until a toothpick inserted into the center comes out clean.
  • Using oven mitts or pot holders, remove the pan from the oven. Allow the bread to cool in the pan for 10 minutes. Invert the bread onto a wire rack to cool. Serve warm or at room temperature.