I baked this blackberry coconut bread to surprise my kids after a long day of finals. I had a bowl of slightly tart fresh blackberries and some shredded coconut on hand, so I combined them into this moist, flavorful loaf. The coconut keeps the bread tender and gives it a sweet, tropical note while the blackberries add pops of sweet-tart brightness and a pleasant texture. My children loved coming home to warm slices; they declared it amazing and asked for more later as dessert. My husband and I agreed it was delicious — soft, fragrant, and easy to make.
How to Make Blackberry Coconut Bread
Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray or butter and set aside.
In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Stir in 1 cup sugar and 2 cups sweetened shredded coconut until evenly distributed.
In a separate bowl or large measuring cup, whisk together 2 large room-temperature eggs, 1 ¼ cups milk, ½ teaspoon coconut extract, and ½ teaspoon vanilla extract. Whisk in ⅓ cup melted unsalted butter once it has cooled slightly, until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Fold in most of 1 ¼ cups fresh blackberries, saving a few to place on top of the batter.
Transfer the batter to the prepared loaf pan and smooth the top. Place the reserved blackberries on the surface for a decorative finish.
Bake for about 60–70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil for the last 15–20 minutes of baking.
Allow the bread to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Slice and serve warm or at room temperature. Enjoy.
Blackberry Coconut Bread
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Ingredients
- 2 ½ cups all-purpose 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 can be used if added while still frozen)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Stir in the sugar and shredded coconut until well combined.
- In a separate bowl, whisk together the eggs, milk, coconut extract, and vanilla. Whisk in the cooled melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Fold in most of the blackberries, reserving a few for the top.
- Pour the batter into the prepared pan, smooth the top, and place the remaining blackberries on the surface.
- Bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Slice and serve.