- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened, depending on your preference)
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry mixture to the wet mixture, alternating with the coconut milk. Start and finish with the dry mixture. Mix until just combined; be careful not to overmix.
Gently fold in the shredded coconut into the batter. Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once the bread has cooled, you can slice it and enjoy your delicious homemade Vanilla Coconut Bread. You can serve it plain or with a spread of butter or cream cheese, if desired.