bread/recipes/small batch

Small Batch Triple Coconut Bread

Posted April 7, 2019 by Stephanie

If you love coconut, you’re going to love this coconut bread!

Mike and I are currently on a shinkansen, speeding through the Japanese countryside. We just spent the last two days eating at tiny udon shops tucked away in little residential towns and on the sides of the train tracks. I’m so deliriously happy to be back in Japan!

Before we left, I made this little triple coconut cake as a sweet treat to welcome in spring. I’ve really come to love our new tradition of baking a mini loaf every Sunday. Loaves come together so quickly and there’s nothing better with a cup of coffee (which I’ve started drinking again after a long hiatus from caffeine) in the morning.

Are you guys slow starters in the morning or do you like to just get up and go? I’m pretty much the worst in the morning – I need quite a bit of time to wake up properly, otherwise I end up being grumpy mcgrumpface. I like the whole ritual of grinding up coffee beans, making pour over, and lingering over coffee and cake. But really, it’s not always possible, especially when there’s work to be done. So, more often than not, it’s a grab and go kind of situation. And cake in a grab and go situation is always a good thing.

This little loaf gets it’s coconuttiness from three sources: shredded coconut, coconut yogurt, and coconut oil. There’s a tiny bit of coconut extract in there too, but you can skip out on that if needed, it’s plenty coconutty without. Bake this at the beginning of the week and you’ve got cake for days! It’s super moist and keeps well.

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Recipe |

Small Batch Triple Coconut Loaf Cake
makes one mini loaf

  • 3/4 cups (90 grams) all-purpose flour
  • 1/4 cups shredded coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) sugar
  • 6 tablespoons whole-milk coconut Greek yogurt
  • 1/4 cup coconut oil or vegetable oil
  • 1 large egg
  • 1/4 teaspoon coconut extract, optional

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, coconut, baking powder, and salt.

In another bowl, whisk the sugar together with the yogurt, oil, egg, and coconut extract.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 50 minutes to an hour, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!


  1. Norma says:

    This looks Absolutely scrumptious!.?I will try this asap!(have coconut oil).? thanks for sharing this with Us!(tweeters).

  2. Stephanie says:

    I don’t have a mini loaf pan. Do you think I can double or triple it for a 9 x 5 loaf pan? I like the usage of coconut yoghurt in the recipe!

    1. Stephanie says:

      yes, you can triple it for a regular loaf pan :)

  3. Alexia says:

    That coconut loaf looks delicious! I bet you that Greek yoghurt makes it very tender as well.

  4. justginster says:

    loved this! only problem was that my bf loved it SO much that he ate it all in 2 days (I guess that’s still technically cake for dayS…). so I’m thinking about making this as a regular sized loaf in the future, any idea if that’d be a matter of doubling or tripling (or quadrupling?) this recipe?

    1. Stephanie says:

      i’d go for tripling – you’ll definitely need to bake it longer too :)

  5. Jay says:

    Hi, may I know does the shredded coconut means the fresh ones?

    1. Stephanie says:

      hi jay,
      it’s the dried kind of shredded coconut. sometimes they call it “desiccated coconut”

      1. Jay says:

        Okay got it. Thanks for your quick clarification! :))

  6. Stacey says:


    Can you use coconut milk instead of youghurt ?

    1. Stephanie says:

      hi stacy,
      i haven’t tried, but yogurt is thicker than coconut milk so i think that the batter would be too wet.

  7. Debra says:

    5 stars
    This bread was soooo delicious. So moist and full of coconut flavor. I added a bit more coconut to the batter and some on top and used vegetable oil. Most definitely a keeper!

  8. Althea Thomas says:

    Hi, did you use sweetened or unsweetened shredded coconut?

    1. Stephanie says:


  9. Mary says:

    Can you substitute coconut or almond flour? Trying to stay away from sugar and flour . Sounds delicious.

    1. Stephanie says:

      hi, i haven’t tried for this recipe but have successfully done so with other similar ones! i would recommend almond flour :)

  10. Christine says:

    Does this loaf freeze well?

    1. Stephanie says:

      i haven’t personally frozen this loaf but have had success with freezing other loaves. that being said, it is very tiny so you might finish it quickly and not need to freeze!

  11. Delia says:

    I love this recipe so… but have had a hard time finding coconut Greek yogurt, even whole milk plain. Can I use nonfat plain Greek in this?

    1. Stephanie says:

      absolutely! it might be a tiny bit more dry because of the lack of fat but it will still work.

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