Coconut Bread – Super easy bread loaded with tropical goodness from coconut milk, shredded coconut, and coconut extract, then drizzled with lime glaze for added citrusy sweetness. Perfect for breakfast or for afternoon snack time! No mixer required!
This coconut bread is one of our family’s favorites and one I could make with my eyes closed. No kidding! It doesn’t need any mixer, and it’s pretty straightforward. All you do is combine the wet and dry ingredients, throw in the toasted shredded coconut, pour the batter into the loaf pan, and pop them in the oven.
Waiting is the most challenging part of this delectable recipe, especially when you can already smell the sweet coconutty aroma of this bread wafting in the air. Oh please! Now I’m drooling just writing about it. Geez!
What Is Coconut Bread?
Coconut bread is a Caribbean staple quick bread loved for its unique flavor from coconut milk and shredded coconut. It is a buttery, sweet, soft dough topped with a perfect tangy-sweet glaze.
Balls, rolls, or a loaf – you can choose any of these! But for this recipe, I turned it into a loaf because, for some reason, it seems to serve more as a coconut bread loaf.
Recipe Ingredients
- Coconut – Unsweetened shredded coconut and toasted coconut flakes provide an exquisite tropical coconut experience.
- Coconut Extract and Milk – Coconut milk delivers a rich and creamy texture you’ll love! And the coconut extract boosts the tropical flavor.
- Flour – The main ingredient of this quick bread is none other than all-purpose flour.
- Eggs – The perfect binder keeps the dough together and adds moisture.
- Lime Juice and Zest – The subtle tang enhances flavor, and the acidity activates the leavening agent.
- Butter – It keeps the bread moist while adding a rich buttery flavor.
- Baking Powder – The leavening agent that will give this loaf a good rise and a soft texture.
- Glaze – Sifted powdered sugar creates an eye-appealing topping, and lime juice achieves a tangy-sweet glaze.
How to Make Coconut Bread
The Bread
- Prep – Preheat oven to 325℉/163℃. Grease a loaf pan with baking spray and set aside.
- Toast Coconut Flakes – Bake coconut flakes in the oven at 300℉/150℃ degrees for about 10 minutes until some parts turn brown. Be careful when browning coconut because it browns pretty quickly. Let it cool. This can be done a day ahead.
- Wet Ingredients – Whisk together eggs, coconut milk, lime juice, vanilla or coconut extract, and melted butter in a large bowl.
- Dry Ingredients – Whisk together flour, baking powder, salt, butter, sugar, and grated lime zest in a small bowl.
- Mix Wet and Dry – Add wet ingredients to the whisked flour mixture a little at a time until fully combined.
- Final Stretch – Stir in shredded coconut, and scrape down sides.
- Bake – Pour batter into loaf pan, place on the middle rack, and bake for 50-60 minutes.
- Cool – Remove and let it cool completely before using the glaze.
The Glaze
- Mix – In a small pan, combine confectioners’ sugar and lemon juice; adjust with a teaspoon or more water as needed to achieve desired consistency. Gently whisk until the mixture is smooth. You may use a fork for this, too!
- Thicken – Adjust the consistency of the glaze as desired. It should be pourable and thick.
- Drizzle – Spoon the glaze over the top of the cake, letting it drizzle down the sides.
Recipe Variations
- Add a tropical twist adding half a cup of drained crushed pineapple to the batter.
- Enjoy gluten-free coconut bread by replacing the all-purpose flour with your fave gluten-free all-purpose mix.
Tips and Tricks
- Keep an eye on the coconut flakes while browning them because they burn quickly.
- Cool the bread before glazing so it doesn’t melt and run off.
Make-Ahead Instructions
You can definitely make this the day before. It’s just as good the next day and also perfect for the freezer. You can wrap it and freeze it whole or individually wrapped slices for quick serving-size portions. If freezing whole, thaw it overnight in the fridge, and if freezing the slices, pop them in the toaster oven straight from the freezer.
Serving and Storage Instructions
Enjoy a slice as a snack with your favorite drink, coffee, or tea. You can enjoy it at room temperature or toast it for extra goodness.
Homemade coconut bread will stay fresh at room temperature for 3 days, in the fridge for a week, and for a month in the freezer.
FAQs
I’m not a doctor, but experts say coconut is good for us. Coconut milk, oil, water, flour, and more are super useful for healthy fat, low-carb ingredient, and a good source of vitamins and minerals.
Yes, you can, but you want to be careful not to use too much. Coconut flour is high in fiber, making it quite absorbent, so you don’t need much. Extra eggs and coconut oil are especially helpful to hold it together and stay moist. I like mixing half a cup of coconut flour and a teaspoon of baking soda with half a cup of melted coconut oil or butter and half a dozen eggs. Add a dash of salt and your favorite seasonings, mix, and bake.
Simple ingredients, like regular quick bread: flour, baking powder, sugar, salt, eggs, oil or butter, and a liquid. For coconut bread, add coconut extract, replace the liquids with coconut milk, and mix in some toasted coconut. Yum!
What to Serve With Coconut Bread
You’ll love this coconut bread for breakfast or tea, paired with any refreshing beverages below.
More Decadent Coconut Dessert Recipes to Try
Conclusion
Super easy coconutty quick bread makes a great way to satisfy your cravings. Wanna stay up to date with my latest recipes? Follow me on Instagram.
Watch How to Make It
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This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and a video.
Coconut Bread
Ingredients
- ¾ cup shredded unsweetened coconut
- 3 large eggs
- ¾ cup coconut milk
- 1 tablespoon fresh lime juice and zest
- 1 teaspoon coconut extract (or vanilla extract)
- 4 ounces unsalted butter, melted
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
For the Glaze
- ¼ cup sifted powdered sugar
- 1 teaspoon lime juice
- 1 teaspoon water (or more for desired consistency)
Instructions
- Preheat oven to 325℉/163℃. Grease a loaf pan with baking spray and set aside.
- Bake coconut flakes in the oven at 300℉/150℃ degrees for about 10 minutes until some parts turn brown. Be careful when toasting coconut, as it browns fairly quickly. Let it cool. This can be done a day ahead.
- Whisk eggs, coconut milk, lime juice, vanilla or coconut extract, and melted butter in a large bowl.
- In a small bowl, whisk together, flour, baking powder, salt, butter, sugar, and grated lime zest.
- Add wet ingredients to the whisked flour mixture a little at a time until fully combined.
- Stir in shredded coconut, scrape down sides.
- Pour batter into the loaf pan, place on the middle rack, and bake for 50-60 minutes.
- Remove and let it cool completely before glazing.
Glaze
- In a small pan, combine confectioners sugar and lemon juice (adjusting with a teaspoon or more water as needed to achieve desired consistency). Gently whisk until the mixture is smooth (you may use a fork for this too).
- Adjust the consistency of the glaze as desired. It should be pourable and thick.
- Spoon the glaze over the top of the cake, letting it drizzle down the sides.
Tips & Notes:
- You may replace all-purpose flour with coconut flour, HOWEVER, you can only substitute ¼ cup of coconut flour and increase the number of eggs. It is BEST to use tried and true coconut recipes when baking so as not to waste a considerable amount of ingredients while experimenting.
- If you wish to use coconut flour, you can buy coconut flour in health food stores or search for organic coconut flour online and buy in bulk, as they can be expensive.
- Watch the coconut flakes while you brown them as they burn quickly. You can do this part ahead of time.
- Make sure the bread has already cooled down before glazing and storing them.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Trish W says
Is this baked in an 8×4 or a 9×5 loaf pan?
Imma says
I used the smaller (8×4) pan. The larger pan will make flatter bread. Hope that helps.
Pumpkin Seeds says
It was great to make this recipe. Thank you for sharing such a delicious recipe
Immaculate Bites says
It’s my pleasure, Pumpkin Seeds! I’m happy you enjoyed this 🙂
Chef Tamara says
This recipe blew my mind! I’m going to make it every week. It’s SO delicious. I couldn’t believe how easy and perfect it came out. And I used substitutions (3/4 % of coconut flour in replace of A.P. It was amazing. Thank you for this recipe
ImmaculateBites says
Woohoo, your comment just made my day! I’m so thrilled to hear that the recipe blew your mind and that you’re planning to make it a weekly staple. That’s the ultimate compliment!
It’s fantastic to know that your substitution with coconut flour worked out so well. That’s a great tip for others who might be looking for a lower-carb option, and I’m sure it will be appreciated by many of my readers.
Thank you so much for taking the time to share your experience and for your glowing review. Your support means the world to me!
Much love,
Imma
Suzette says
Can I use ordinary grated coconut not toasted? Please and thanks.
Immaculate Bites says
Hi Suzette! Yes you can use ordinary grated coconut, although there will be a slight difference in the texture and aroma of the baked coconut bread. Toasted coconut adds texture and bold aroma to the bread.
Cathy says
Yummy. I made this recipe today after my friends made it a few days ago. I had to use what I had on hand, so I did use orange juice/zest instead of lime. I also added 2 TBSP of almonds and used almond extract instead of vanilla or coconut. I also did not add the glaze but think it would be a nice addition.
Thoughts – moist with a nice crust. I would like to try it using coconut extract because the coconut flavor isn’t very strong. I did note some discrepency in the recipe, the butter should be melted and added with the liquid ingredients. I will definitely make this again.
ImmaculateBites says
Thanks for letting us know. Recipe has been updated .
Kesha says
Absolutely delicious,moist and tasteful,love this bread,will be my go too from now on,thanks much
Marga says
Hello!
Can I use coconut cream instead of coconut milk? Thank you!
ImmaculateBites says
Yes you can.
JocelynM says
Can I use dried fruits in the batter
ImmaculateBites says
Yes you sure can
Betty Rooks says
Can I use canned coconut milk (regular rather than light)?
ImmaculateBites says
Yes you can.
Andrea says
Can I replace the butter and use peanut butter instead? I need it to be dairy free 🙁
ImmaculateBites says
Hi Andrea! You could use these other dairy-free substitutes; margarine, vegan butter, vegetable oil, or coconut oil. Do let me know how it works for you.
Steve says
Made this coconut bread a couple of days ago and I couldn’t be happier with the results. I used two thirds coconut sugar, and one third granulated sugar to get my 3/4 cup of sugar. The lime glaze really helps cut through all that yummy, creamy coconut bread. Thank you Imma. Will be making this many times in the future.
ImmaculateBites says
Awesome! Thanks for taking time to let me know Steve.
FJ Thomas says
Just double-checking, I was going to purchase the ingredients for the recipe but when I printed the recipe it has lime juice for ingredients for BOTH the cake and the glaze. But under instructions from making the glaze it says LEMON juice. Do I make the glaze with lime or lemon juice? Thanks
ImmaculateBites says
Hi Thomas!! You could make your glaze with either of them and it will be just fine. Thank you for pointing it out though. Will update the recipe :).
Desta says
Hi Imma
I love your recipes. I just made this one and it’s soooo good. Quick question, can I store in the fridge?
ImmaculateBites says
Awesome!!! I am so glad this recipe worked well for you. And yes, you can store in the fridge for up to 3 days.