Coconut Brunch Bread


The bread is dense and moist with a nutty flavor and crunch from walnuts. Pouring the coconut glaze over the warm bread allows it to seep into the bread and add sweetness to a bread that’s not overly sweet.


  • 4 extra large eggs
  • 2 c granulated sugar
  • 1 c vegetable oil
  • 2 tsp coconut flavoring
  • 3 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c buttermilk
  • 1 c flaked coconut
  • 1 c chopped walnuts


  • 1 c granulated sugar
  • 1/2 c water
  • 2 Tbsp butter
  • 1 tsp coconut flavoring


  1. Beat the eggs in a large mixing bowl.
  2. Add sugar, oil, and coconut flavoring; blend well.
  3. Sifting flour, baking soda, baking powder, and salt.
  4. Alternating with buttermilk, add dry ingredients to the egg mixture.
  5. Fold in flaked coconut and walnuts.
  6. Pour into a greased and floured 10-inch Bundt pan.
  7. Bake at 325 for 1 1/2 hours. Test that the bread is baked.
  8. After the bread comes out of the oven and while still in the Bundt pan, combine the sugar, water, and butter.
  9. Bring to a boil and simmer for 5 minutes.
  10. Remove the topping from the heat and add 1 teaspoon of coconut flavoring.
  11. Pour immediately over the warm bread and let stand for 4 hours before removing it from the pan.

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