Easy and moist strawberry coconut bread


Strawberries! They are finally in season, perfectly sweetened and tangy, packed with antioxidants and vitamins. So today I’m sharing a great recipe for an easy and moist strawberry coconut bread! We absolutely love the flavor combination in this bread. I will just say that my whole family and friends absolutely loved this. So, keep reading if you want to know how to bake it!

What you will need


As the most cakes, this easy and moist strawberry coconut bread starts with some classic cake ingredients, like eggs, milk and honey. I used coconut milk but you can use any milk that you like, dairy or dairy-free. Also, you know that I don’t use sugar in my kitchen so I used a good quality raw honey for this bread. And of course I used coconut oil to boost the coconut flavor in this cake and also to make it moist. In addition to the coconut oil, to make this bread extra moist I added a small amount of yogurt. You don’t really need enough but it makes a big difference. For some extra flavor I used pure vanilla extract. Just make sure that you check the ingredients because some time you will find dextrose or other additives. And of course, the star of the show, the strawberries!


I used a combination of all purpose flour and whole wheat flour. To help the batter rise I added baking powder and baking soda. Theoretically you can skip those if you use a self raisin flour but I haven’t tried myself. And also, unsweetened shredded coconut to boost the coconut flavor which we love!

How to prepare the strawberries

Strawberries are in pick now and they are so delicious and perfectly tangy and sweet. When you pick your strawberries make sure that there is none of them moldy. Yes it has happened before to buy a perfect box of strawberries and bring them home to check the underneath layers to find out that one is bad.

Wash the strawberries under runny water and then fill up a bowl with water and let them soak for 10 min. Afterwards, drain the water and let the strawberries dry completely. Personally I like to pat them down with a paper towel to make sure that they are dry. This step is very important as we don’t want to add extra moisture in the cake batter. Then cut the stem and dice in small pieces. Just make sure that the pieces are not big enough as they will sink in the bottom of the cake and the cake will not rise nicely.

How to store

You can either store this easy and moist strawberry coconut bread in an air tight container in your counter for up to 2 days if it survives. Or you can even freeze the pieces for up to 3 months in freezer bags. I like to keep some on my freezer for the difficult weekday snack time. Simply, take as many pieces out as you like and place them in an air tight container in your fridge overnight.

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For the strawberry lovers

Easy and moist strawberry coconut bread

Recipe by Panos EatsCourse: SnacksDifficulty: Medium


Prep time


Cooking time



A delicious and simple to make strawberry bread. So moist and aromatic, perfect for an afternoon snack for the whole family to enjoy.


  • Wet
  • 3 eggs

  • ¼ cup coconut oil, melted (55 gr)

  • ½ cup honey (190gr)

  • ¼ cup milk of your choice

  • ¼ cup Greek yogurt (60gr)

  • 1 tsp pure vanilla extract

  • 3/4 cup strawberries, diced

  • Dry
  • 1 cup all purpose flour (150 gr), shifted +1 tbsp

  • ½ cup whole wheat flour (75 gr), shifted

  • ½ cup shredded unsweetened coconut

  • 1 tbsp baking powder

  • ¼ tsp baking soda


  • Preheat your oven at 360F (182.22 degrees Celsius) and grease a loaf pan
  • In a mixing bowl, with a hand mixer or stand mixer, beat the melted coconut oil with the honey to incorporate well
  • Add the eggs, one by one, and beat well until the mixture doubles the size.
  • Add the yogurt, milk and vanilla extract and stir well
  • Add the shifted flours, baking powder and baking soda and gently stir to incorporate. Don’t over mix
  • Add the coconut and stir well
  • In a small bowl add the diced strawberries along with one tbsp of flour and mix
  • Add the coated strawberries in the bread batter and fold them in
  • Place the batter in the loaf pan and bake for at least 60 min. At 60 min check with a toothpick or butter knife if it is ready. If not bake for 5 more minutes or until it is ready.
  • Let cool down before you cut it

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