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Chocolate, Coconut, and Almond Bread

Scott Phillips

Yield: Yields one loaf

Servings: 10

Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.


  • 1 Tbs. unsalted butter, softened
  • 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  • 3/4 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1 cup chocolate chips
  • 1-1/4 cups shredded sweetened dried coconut
  • 1 cup coconut milk
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 4 oz. (1/2 cup) unsalted butter, melted and cooled
  • 1/2 cup sliced or chopped almonds

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 65
  • Sodium (mg): 350
  • Carbohydrates (g): 54
  • Fiber (g): 4
  • Protein (g): 7


  • Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and coconut.
  • In a medium bowl, combine the coconut milk, eggs, vanilla, and almond extract. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.


Rate or Review

Reviews (2 reviews)

  • CatherineSF | 06/08/2021

    Great recipe. I used 2 1.75 ounce Mounds candy bars chopped up. Added 30 grams extra mini chocolate chips. Baked as muffins for 16 minutes. Skipped the almond extract and used coconut extract . coconut milk I used was low fat not full fat

  • butterscotch | 02/05/2017

    Good but not fantastic. The cake is tasty but, when I made it, didn't have much coconut flavor. Next time, I will substitute a heavy hit of coconut extract (1 and 1/2 tsp.) for the vanilla. I also recommend chopping up a good-quality dark chocolate bar and using it instead of supermarket-brand chocolate chips. I did that, and I think it made the end-product significantly better. The cake has the pleasantly crumbly texture of muffins and isn't extremely sweet. I like the texture, but my husband complained that it was too crumbly for him and a bit on the dry side.

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