Mini Coconut Bread

These mini coconut loves are loaded with coconut and also the flavours. This can be cut in to several small slices and serve for high tea or even for a brunch.You can bake them for school fairs or to give away for Christmas.

I love coconut as well as bread. I cant stop eating them when ever I make them. These small cakes can be done in small baking pans or loaf cases. If you cant find them make sure to use a larger tray leaving space to grow. If you are willing to buy them try online. I buy them online.

When you have time you can prepare the coconut mix and leave in fridge. It saves time. If you find it runny make sure to add a bit more coconut. Any way coconut absorb all the excess liquids in few minutes.







Bakery Style Coconut Bread

I love coconut. May be because I grew up in Sri Lanka. We used coconut for everything. The beautiful creamy taste and the aroma I cant forget at all. When we were kids we didn’t know the health benefits of coconut. But we consumed from the young coconut to the well matured coconut. We used oil for cooking too.

I had very thick hair which I couldn’t help with a hair band. My mum used ribbon to tie my hair.Nothing I used except coconut oil for massaging. Now even when I go to saloon for a hair trim they ask me how I keep my hair this thick. The answer always is ” I don’t do much except massage with coconut oil”  Hah ha…

Desiccated coconut is made of the well matured dried coconut, ground to a fine texture. That’s why it is a bit oily than a normal fresh coconut. If you love coconut I am sure you are going to love this.

I will share a trick make like fresh coconut out from desiccated coconut. For a cup of desiccated coconut add a cup of water and microwave it for a minute or two. Leave to cool down. It comes to a consistency almost like freshly grated coconut. To get the ext4a creamy texture you can add coconut milk instead of water. Try once.  You will love it for sure.

I made a big batch out this recipe to share with some friends. You can halve this or even 1/4 this too. I took all I made for a one day trip to Wilson’s Promontory. Trust me nothing left. They all love d it.


For the dough

  • 1kg bread flour
  • 80g Butter
  • 14g instant yeast
  • 1 tsp Salt
  • 100g Sugar
  • 270ml Water
  • Prepared roux

For the roux

  • 100g bread flour
  • 150ml Boiling water

For the Filling

  • 300g  desiccated coconut
  • 250g Caster sugar
  • 4 Eggs
  • 100g Butter
  • Vanilla.


  • Add bread flour to a bowl and pour the boiling water. Mix well.
  • Prepare a large cooking tray with baking papers.
  • Preheat oven to 180c 10 minutes before the last step.
  • Add bread flour, roux, sugar , yeast and salt into a mixing bowl and mix well.
  • While mixing add the eggs .
  • Next add water and start kneading. (If you find the water is not enough try adding a Little.)
  • Knead the dough well about 20 minutes.
  • Leave in a warm place to double in size.
  • Make the filling while kneading the dough ,by adding  everything in to coconut. Mix well and make small balls. Leave aside.
  • Get the prepared dough and cut to the desired size. (I cut 25 pieces from this)
  • Watch the video to see how to make the buns to different shapes.
  • Leave in a warm place to double in size.
  • After brush with eggs and bake until golden brown on top.
  • Cool on a wire rack.
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