Gluten-Free Coconut Bread

4.94 from 32 votes

This quick and easy gluten-free coconut bread recipe is soft and sweet - a coconut lover's dream come true!

Prep Time15

Cook Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: bread recipe, coconut

Servings: servings

Calories: 570kcal

Author: K.C. Cornwell

2-¼ cups gluten free flour blend if your flour blend does not have some tapioca starch in it, use 2 cups and ¼ cup tapioca starch - we like the texture that way
1-½ teaspoon xanthan gum or gum-free baking binder if your flour blend does not already contain it
1-½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
¾ cup coconut oil or butter softened
1-½ cups sugar
1 teaspoon vanilla extract or vanilla bean paste
3 large eggs
⅔ cup coconut milk
5 oz sweetened flaked coconut
nonstick cooking spray or a bit more coconut oil or butter for baking dish

Preheat oven to 350 degrees Fahrenheit.
Grease two loaf pans. (Or grease + gluten free flour a Bundt pan.)
Combine gluten free flour blend, xanthan gum or binder (if needed), salt, baking powder, and cinnamon in a bowl and set aside.
Put coconut oil or butter into a large mixing bowl, and slowly mix in sugar and vanilla until smooth and well blended. Add eggs one at a time, beating after each addition. (If you have a stand mixer, you'll probably want to use that - it will be easier for the longer mixing time later, but a hand mixer will work as well.)
Add milk, mix for 2 minutes. Add dry ingredients in two or three steps, mixing well after each addition.
Stir in coconut by hand or on lowest setting. Mix thoroughly.
Divide batter into two loaf pans. (Or pour into the bundt pan.)
Bake for 55-60 minutes. A toothpick inserted near the middle should come out with just a crumb or two. Remove from oven, rest for about 10 minutes, then turn out onto a rack to cool completely.

Store at room temperature in a sealed or covered container for up to 1 week.