Introduction

Coconut Toast is a delightful treat that tastes like a warm coconut pie on a slice of bread. With a crispy top and gooey center, it’s perfect for breakfast, brunch, or sharing at gatherings. This simple recipe comes together quickly and is sure to become a favorite.

A black baking tray holds fifteen pieces of golden-brown toasted bread arranged in three rows, each piece showing a crunchy, lightly browned texture with some melted butter or spread on top, giving a slightly shiny appearance. The tray is placed on a stove with a wooden edge visible, and there is a white bowl with a blue pattern on the right side along with a white marbled surface below. The bread slices are thick and evenly browned around the edges, showing some uneven browning spots in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla
1 cup flaked coconut
1 beaten egg
12 slices of bread

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, mix together the melted butter, sugar, vanilla, flaked coconut, and beaten egg until well combined.
Step 3: Arrange the 12 slices of bread on an ungreased jelly roll or cookie sheet pan. You can overlap the bread slightly if needed to save on dishes.
Step 4: Spread the coconut mixture evenly over the bread slices.
Step 5: Bake in the preheated oven for 15-20 minutes, or until the toast is lightly browned with a crispy top.
Step 6: Serve warm for the best gooey texture and enjoy!

Tips & Variations

Use day-old bread for better texture and less sogginess.
Try adding a sprinkle of cinnamon or nutmeg to the coconut mixture for extra warmth and flavor.
For a dairy-free version, substitute melted butter with coconut oil.
If you prefer a crunchier texture, broil the toast for 1-2 minutes at the end, watching carefully to avoid burning.

Storage

Store leftover coconut toast in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or regular oven to restore some crispness. While it loses some of its gooey texture when cooled, it remains delicious.

How to Serve

The image shows a close-up of five slices of toast with a golden-brown crust and a thick layer of melted coconut topping that looks creamy and slightly textured with shredded coconut pieces visible. The toast slices are arranged close together on a dark baking tray, and the topping covers the entire surface of each slice evenly. Above this, another part of the image shows a metal bowl filled with a smooth, yellow mixture, topped with a heap of white shredded coconut resting on a spoon inside the bowl. The background is a white marbled texture, and the scene looks warm and inviting, highlighting the creamy coconut spread and the toasted bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make coconut toast with gluten-free bread?

Yes, gluten-free bread works well for this recipe. Just be sure to choose a sturdy variety that can hold the coconut topping without becoming too soggy.

Can I prepare the topping mixture ahead of time?

You can mix the topping a few hours ahead and refrigerate it, but for best results, spread it on the bread just before baking to maintain the gooey texture.

Coconut Toast Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

Coconut Toast is a deliciously sweet and gooey treat that combines the rich flavors of butter, sugar, vanilla, and flaked coconut spread over slices of bread and baked to perfection. With a crispy top and a slightly gooey center reminiscent of coconut pie, this recipe is perfect for breakfast, brunch, or a sweet snack to share with family and friends.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 12 slices 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Ingredients

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1 beaten egg
12 slices of bread (white or sandwich bread works well)

Instructions

Prepare the Mixture: In a medium bowl, combine the melted butter, sugar, vanilla extract, flaked coconut, and beaten egg. Mix thoroughly until all the ingredients are well incorporated into a creamy, sugary batter.
Spread on Bread: Arrange 12 slices of bread on an ungreased jelly roll or cookie sheet pan. Spread the coconut mixture generously and evenly over each slice, covering the entire surface of the bread.
Bake: Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for 15 to 20 minutes until the toast is lightly browned on top and the coconut mixture forms a slightly crispy layer.
Serve Warm: Remove from the oven and serve the coconut toast warm for the best experience. The top will be crispy while the inside remains a delightful gooey texture similar to coconut pie.
Optional for Sharing: This recipe is great for sharing at gatherings or breakfasts. Leftovers can be enjoyed later; although the gooey texture fades, the coconut toast remains flavorful and delicious.

Notes

Use an ungreased baking sheet to prevent sticking and to allow the coconut topping to crisp properly.
For extra crunch, consider toasting the bread lightly before spreading the mixture.
This recipe can be doubled or adjusted depending on the number of servings needed.
Best enjoyed warm but still tasty when cooled.
Flaked coconut can be sweetened or unsweetened according to preference.

Keywords: Coconut Toast, Coconut Bread, Sweet Toast, Breakfast Recipe, Coconut Dessert