Blackberry Coconut Bread
My daughter has high school finals this week so I decided to surprise both of my kids with this blackberry coconut bread after school today. I had some fresh blackberries that weren’t getting eaten due to being a bit tart, so I grabbed them and some coconut and made this beautiful and delicious bread. The bread was full of shredded coconut which made it sweet and moist while the blackberries added a nice texture and sweet/tart flavor. My kids were thrilled to come home to warm slices of this blackberry coconut bread and loved them. They both said this bread tasted AMAZING and requested more for dessert later in the evening. My husband and I each had a slice for dessert and agree it is really delicious.
How to Make Blackberry Coconut Bread
Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Stir in sugar and coconut; mix until well combined.
In a large measuring cup, whisk together eggs, milk, coconut extract, and vanilla extract; whisk in cooled butter until very well combined.
Gradually pour the liquid mixture into the dry ingredients and stir until just combined. Fold in all but a few blackberries and pour batter into the prepared pan, spreading it into an even layer. Add the few remaining blackberries to the top of the loaf.
Place into the oven and bake for about 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Allow the bread to cool for a few minutes before turning out onto a wire rack to cool completely. Slice and serve. Enjoy.
Ingredients
- 2 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 2 cups sweetened shredded coconut
- 2 large eggs, at room temperature
- 1 ¼ cups milk
- ½ tsp coconut extract
- ½ tsp vanilla extract
- ⅓ cup unsalted butter, melted
- 1 ¼ cups fresh blackberries, divided (frozen berries will be fine, just keep frozen until right before adding to batter)
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Stir in sugar and coconut; mix until well combined.
- In a large measuring cup, whisk together eggs, milk, coconut extract, and vanilla extract; whisk in cooled butter until very well combined.
- Gradually pour the liquid mixture into the dry ingredients and stir until just combined.
- Fold in all but a few blackberries and pour batter into the prepared pan, spreading it into an even layer.
- Add the few remaining blackberries to the top of the loaf.
- Place into the oven and bake for about 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the bread to cool for a few minutes before turning out onto a wire rack to cool completely.
- Slice and serve. Enjoy.
This looks so inviting with the combo of blackberries and coconut!
I would love this for breakfast. Looks fabulous.
Hi. Can you substitute coconut milk or almond milk for the milk in this recipe? Any idea of how it may alter the taste?
Kathy,
I haven’t tried it myself, but I have a feeling it would work just fine. Please let me know how it turns out.
Pam
That sounds really good, my husband would love it. Keep well Diane
Absolutely love this, I love blackberries!!!!
I love all things berry and coconut! Such a lovely quickbread for either breakfast or dessert.
this bread looks pillow-soft! i love coconut bread because of its sweetness and extra bit of texture, and your addition of blackberries is glorious!
Saw this recipe as I was planning breakfast for a baby shower, so I tested it out last night. My husband and I both loved it. I didn’t have coconut extract and I wasn’t about to buy it, so I just doubled up the vanilla and it was perfect. I had a little trouble stirring in the blackberries because the batter is really stiff! But it’s very good…not too sweet, and with a nice hint of coconut. It made the menu for the shower!