For an extra nutty flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant, before chopping. To enhance the coconut flavor, lightly toast the shredded coconut in a dry skillet until golden brown. If using loaf pans, reduce the baking time by about 10-15 minutes. Check for doneness after 50 minutes. This bread freezes well. Wrap tightly in plastic wrap and then in foil for up to 2 months.
Sweet Potato and Coconut Bread
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING16 People
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VIEWS229
Indulge in the comforting embrace of this Sweet Potato and Coconut Bread, a moist and flavorful treat that marries the earthy sweetness of sweet potato with the tropical allure of coconut. Perfect for a delightful breakfast, a cozy afternoon snack, or a simple dessert to share with loved ones.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol77 mg
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Fiber2 g
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Protein6 g
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Saturated Fat9 g
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Sodium321 mg
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Sugar29 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan or two 5x9-inch loaf pans. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. (3 minutes)
03 Step
Recipe View In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. (5 minutes)
04 Step
Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the sweet potatoes and vanilla extract until well combined. (5 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the shredded coconut and toasted walnuts. (5 minutes)
06 Step
Recipe View Pour the batter into the prepared pan. (2 minutes)
07 Step
Recipe View Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. (70 minutes)
08 Step
Recipe View Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Benny Wolff
Sep 9, 2024David: The recipe was easy to follow, and the bread turned out perfectly. I'll be adding this to my regular baking rotation.
Lew Hilpert
Aug 17, 2024Emily: This is my new favorite bread recipe! It's so easy to make, and the flavor is incredible. Thank you for sharing!
Macey Bahringer
Mar 30, 2024Sarah: This bread is amazing! It's so moist and flavorful. I added a cream cheese frosting, and it was a huge hit!
Kraig Casper
Feb 19, 2024Jessica: My family loved this bread! It's perfect for a quick breakfast or snack. I used pecans instead of walnuts, and it was great.
Magnolia Trantow
Dec 16, 2023The bread was a bit too sweet for my taste. Next time, I will reduce the sugar by 1/4 cup.
Cheyenne Boehm
Oct 22, 2023Michael: I was skeptical about the sweet potato, but this bread is surprisingly delicious! I'll definitely make it again.