Coconut Bread #3

This coconut quick bread doubles down on the coconut flavor with both shredded coconut folded into the batter and a couple teaspoons of coconut extract pumping up the aroma. The result is a bread that tastes distinctly tropical even though the ingredient list is mostly pantry staples.

Buttermilk is the workhorse here, providing both moisture and the acid needed to activate the baking soda. The combination of baking soda and baking powder gives a reliable double-leavening lift, important in a batter this rich with coconut and walnut weight pulling it down.

Alternating the dry ingredients with buttermilk is the standard cake-mixing technique that prevents over-developing gluten. Stir just until moistened, then fold the coconut and nuts in last with a light hand. Overmixing here produces a dense, tough loaf instead of the tender crumb you want.

Pro Tips

• Use sweetened shredded coconut for more sweetness, or unsweetened for a more nuanced flavor where the coconut extract carries the load.
• Toast the walnuts lightly before chopping. The deeper flavor stands up better against the sweet coconut.
• Test for doneness at 55 minutes. Bake times vary widely depending on pan material and oven.
• Cool 10 minutes in the pan as directed before turning out, but don’t wait longer. Cooling too long in the pan can make the bottom soggy.

Variations

• Add the zest of one lime and 2 tablespoons of lime juice for a coconut-lime version that pairs beautifully with cream cheese frosting.
• Substitute macadamia nuts or pecans for walnuts to deepen the tropical character.
• Drizzle with a coconut-rum glaze (powdered sugar, coconut milk, splash of dark rum) once cooled.