Coconut Bread

This is a dense brightly colored bread that can replace sweet corn bread in your baking repertoire. You can also place the mixture in muffin tins. Feel free to add lemon zest and fruit of your choice for a sweeter, brighter taste.

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Coconut Bread

Servings 6

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 312

carbohydrate 9g

protein 8g

fat 26g


  • 6 large egg(s)
  • 1/2 cup(s) coconut oil
  • 2 tablespoon(s) honey, raw
  • 1/2 teaspoon(s) sea salt
  • 3/4 cup(s) coconut flour sifted
  • 1 teaspoon(s) baking powder


  1. Preheat oven to 350 F (175 C)
  2. Blend eggs, oil, honey, and salt together. Set aside.
  3. In a separate bowl, combine coconut flour with baking powder. Whisk this into the egg batter thoroughly, until there are no lumps.
  4. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175 C (350 F) for 40 minutes.
  5. Remove from pan and cool on rack.


  1. I’m confused….every recipe I try with Coconut flour, I sift, use the exact proportions as instructed in these recipes and the batter never turns into a consistency you can “pour”…its always a thick consistency. What am I doing wrong???

    1. @gwenhoney – You can measure the coconut either way – solid or melted. If it’s solid then place it in a measuring cup and smoosh it down to get an accurate measurement.

  2. Just made this bread and while it tastes oh so very yummy, it’s suuuuper duper dry.

    I made this with solid coconut oil, and had to use a hand mixer to get all the lumps incorporated. A whisk just simply does not work for this! I may try again with melted oil. Also, I used a dark non-stick loaf pan and it got pretty brown around the outside. If you use a similar pan, you may want to knock a couple minutes off the cook time or keep an eye on it. As a side note, the bread does not rise much at all – it makes a cute, dense, flat, little slightly crumbly thing.

  3. cartertx:
    I had to fish out the solid coconut oil and melt it because even using a hand mixer there were many lumps. I strained it with water as to not cook the eggs residue on it. Worked out much much better. I concur with the less time it takes as well. For me it was a whole 8-10 minutes less. I baked it in a nonstick 9X5X3 loaf pan as directed and due to how thin it was spread across the entire pan, it cooked much quicker.
    I wonder if there is a trick to having the bread turn out less dense. Maybe folding the egg and dry ingredients or whisking it after the oil is melted so as to try and capture some air in the batter. Maybe another ingredient? It’s almost like bread in a can dense. Any suggestions ???

  4. I was so thrilled to find a recipe for paleo bread. However, once I started making the bread I had flashbacks to my complete disaster of pancakes I made not that long ago. They were extremely dense and flaky just like everyone else has been commenting. I saw Ami’s comment about adding almond milk. Great idea! Although, I only had coconut milk available. I just added it till the consistency of actually being able to pour it into a bread pan. Needless to say I have delicious bread I can finally eat!

  5. Any specific measurement of the coconut milk to add to the batter? It has really good flavor, but mine turned out pretty pasty and almost like cookie dough in its thickness. Thanks!

  6. I made it with liquid coconut oil and baked it for 8 minutes less. It came out great. I should have taken it out 10 minutes earlier. Oh, and I used one more egg white….6 eggs, one egg white.

  7. This is really good….similar in texture and taste to sweet corn bread. I added 1/2 cup of coconut milk (canned) and they are still a little dry. Next time I’ll try the almond milk or more coco milk. I baked mine in muffin tins and mini muffin tins and it only took 10 min for the mini muffins and 15 for the regular. They still stuck to the bottom of the pan…I’ll just grease more heavily next time. Plan on trying lemon zest and fresh strawberries in these too.

  8. So..if you want a breakfast type muffin…add about 2 T lemon zest and 1 cup of frozen strawberries, thawed, and press the excess juice out. Add strawberries and lemon zest to wet ingredients. Bake in muffin tins.

    1. Juliette – Not sure, to be honest. I think so, but I haven’t looked too closely at Diane’s protocol in that book.

  9. This looks delicious! Hopefully someone comes back and can please tell me how much coconut milk/almond milk should be added to make it less dry since I really don’t know how to cook sadly so I want to get it right the first time. Also, does adding coconut milk make it taste too much like coconut and does almond milk taste like almond extract? I love the taste of coconut but almond extract no. I used it once to make sugar cookies and it was horrible. I want to start eating paleo. :)

  10. I’d love to try this recipe but have struggled with converting US cups to UK weight/millimetre measurements. Any help with this one?
    Thanks in advance.

  11. Made this for the first time. As I did not have any coconut oil, I used half a cup of melted butter instead. In addition I added half a cup of coconut milk and a little coconut cream. The batter was much too thick without the extra coconut milk. I cooked it for just over 30 minutes.

    The result was a really tasty, moist and light loaf.

  12. Anything baked in a dark pan needs to bake at a lower temperature. Ex: 350 degrees needs to be 325 degrees if using a dark pan.

  13. Loved this recipe.. I did add the coconut milk bc I saw some of the comments but I personally love it. Will make it again

  14. We added 2 bananas, some tapioca flour and a little bit of ground flax seed and the consistency of the loaf was perfect. The 2 bananas and the tapioca flour helped keep it moist while being baked a black ceramic bread loaf pan. I think less salt and more raw honey would have enhanced the flavor but it was still delicious.

  15. I can not get the bread right at all, burns at the top, soggy at the bottom and I definitely need to use less salt. Any ideas where I’m going wrong?

  16. Made this last week and it was very tasty. A little more on the dessert side for me. Glad I read through the comments and added ~1/3 cup of coconut milk. It was still a bit on the dry side but the batter wasn’t super viscous. Next time I think I’ll try some bananas.

    I did my own calculation on the nutritional values for this bread based on the ingredients and came up with roughly the same numbers offered by an earlier comment above. Any way to confirm these numbers?

  17. I tried these yesterday…I used an immersion blender for the eggs and coconut oil (solid), which seemed to break up the big clumps. The dough was pasty and thick, but I didn’t add any liquid. It spread out in the greased loaf pan. I wasn’t sure how it would come out, but the baking time was perfect and the small lumps of coconut oil seemed to melt and disperse in the bread as it baked. The taste was almost cake-like. I liked the idea of using muffin tins…it’s easier to manage portion control.

  18. Just tried this and it was yummy, used the coconut oil solid with 6 eggs + 1 egg white used immersion blender for eggs and coconut oil, did the trick, then used electric mixer to mix everything together plus about 3/4 cup coconut almond milk unsweetened. Came out super moist and super tasty!! Wil most defenitly be doing this again.

  19. I ALWAYS use EXTRA LARGE eggs for coconut flour, OR if i want to use less eggs
    to reduce the eggy taste i sub with another wet ingredient , e.g cooked pumpkin, applesauce.
    Suze :)

  20. Simply delicious! Before putting everything in the oven, I put shredded coconut flakes all over. Lastly, I used a vitamix to blend the coconut oil, honey, eggs and salt. My kids loved it!!

  21. Came out really good !! Except the eggy taste that takes some getting used to, my kids loved it ! Soo soft, and chewy.
    ( After following recipe exactly, I had to add enough coconut milk to get ‘pouring’ consistency. Haven’t tried recipe as is, as the dough was not pouring on it’s own)

  22. I loved the original recipe above + coconut milk to allow pouring consistency. Replacing the eggs by pumpkin puree as suggested by someone above, turned out a complet disaster for me. Just got the batter back as is, after baking for 40 mins.

  23. I think you should add 1/2 cup full fat coconut milk and 1 cup almond milk. This is the only way to get it into a batter type consistency.

  24. I found the amount of coconut oil made this too rich, and with the addition of coconut milk and/or almond milk it tasted more like a cake.

  25. I am about to make this, as I have made a similar recipe before. The one I made before separated the eggs and I whipped the whites before folding them into the recipe. I like the idea of adding unsweetened almond milk, I LOVE that stuff!

  26. I made this last night. After reading the comments, I made a few changes. I used 6 extra large eggs, I used about 2/3 c of melted coconut oil, coconut creme, and butter. I didn’t sift the coconut flour, and since I’m used to West Indian coconut bread, I added vanilla, nutmeg and cinnamon. I also put in enough almond milk (didn’t have coconut milk) to make it the consistency of applesauce. I put it in a 9×6 rectangular glass pan. It rose nicely, and was sort of like sponge cake. I also added a little stevia, because I wanted it to be sweeter, but not much. The edges did start to brown too quickly, so I turned the oven down to 325. I also had to let it cook for about 50 minutes instead of 40 for the center to set. Overall, it turned out well. I’ll try it again with some other variations. I like the fruit idea.

  27. I’m sorry but I did not like this recipe at all. I find it inedible, it’s really dry and taste like warm, grainy flour. The coconut flour did not blend well at all. I used olive oil instead of coconut oil and I’m mad that I wasted a half cup of it.

    1. Hi Jasmine,

      Sorry that you had an unpleasant experience with this recipe! Swapping olive oil for coconut oil would significantly alter the flavor since coconut oil would lend a bit of sweetness to the dough, while olive oil has an earthier taste.

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