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Coconut Bread

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Coconut Bread – Super Easy and tasty bread loaded with coconut goodness from coconut milk, shredded coconut, and coconut extract then topped with lime glaze for added citrusy sweetness. Perfect for breakfast or for afternoon snack time! No mixer required!

Coconut Bread

I’ve been meaning to share this super easy and tasty baked treat for years, but it always ends up in the back burner, but not today.

This coconut bread here is one of our family’s favorite and one of those I could make with eyes closed. No kidding! It doesn’t need any mixer and it’s pretty straight forward. You just have to combine the wet and dry ingredients, throw in the toasted shredded coconut, pour the batter in the loaf pan and pop them in the oven.

Waiting would be the hardest part of this recipe, that I can assure you, especially when you already smell the sweet coconutty aroma of this bread wafting in the air.

Oh please! Now I’m drooling while writing this post. Geez!

Coconut Bread

What are the benefits of coconut?

Tropical gals like me are a huuuge fan of coconut! We love to incorporate anything coconut into what we eat like this Coconut Rice (which goes well with stews, by the way),  Coconut Cake (mmm, one of my all-time fave), Coconut Jollof Rice (yep, this Jollof Rice 3.0)and Braised Chicken in Coconut Milk.

Were you just hungry reading those?

But did you know that coconut is considered “super fruit”? It can be consumed in various ways – coconut milk, coconut oil, coconut water, coconut flour and more. Coconut is rich in vitamins, minerals, and calories. It also helps improve your body’s ability to absorb calcium and magnesium.

That should convince you to add coconut more often to your diet.

Coconut Bread

Can you bake with coconut flour?

While this coconut bread recipe here is loaded with coconut goodness from the coconut milk, coconut extract, and shredded coconut, however, it doesn’t have the presence of coconut flour. I used all-purpose flour instead of this recipe.

But can you bake with coconut flour?

Well, coconut flour is a tricky ingredient to bake with, especially when substituting in a recipe. It is made from the flesh of mature coconuts. Check how I made my own coconut flour at home.  Since there is no milk and most of its oil has been removed, coconut flour doesn’t have a strong flavor contrary to what others would say.

The very thing you need to know, though, is that coconut flour is high in fiber and requires a lot of liquid to use. Yes, you can bake using coconut flour, however, coconut flour should only replace 20% of the total flour in a recipe and the liquid should be increased as well by 20%. You can read here more tips on how to use coconut flour in baking in here.

Coconut Bread

But if you decide to follow this coconut bread recipe to a “T”, I can guarantee you that you’ll be making this again and again for breakfast, snacks and even for entertaining. This is one of those baked treats that you can whip up easily when a guest is coming over on short notice. So easy without compromising the taste! A great addition to your weekend baking list!

Enjoy!

How to Make Coconut  Bread

Preheat oven to 325 degrees. Grease a loaf pan with baking spray and set aside. Bake coconut flakes in the oven on 300 F degrees for about 10 minutes until some parts turn brown. Be careful when browning coconut; they brown fairly quickly. Let it cool. This can be done a day ahead.

Coconut Bread.1In a Large bowl whisk together eggs, coconut milk, lime juice , melted butter , vanilla extract. While in a small bowl, whisk together, flour, baking powder, salt, butter sugar and grated lime zest.

Coconut Bread.2Add wet ingredients to the whisked flour mixture a little at a time until fully combined.

Coconut Bread.3Stir in shredded coconut, scrape down sides.

Coconut Bread.4Pour batter into loaf pan, place on middle rack and bake for 50 -60 minutes. Remove and let it cool completely before using glaze. (See the recipe box for the glaze instructions)

 

Watch How To Make It

 

 

Coconut Bread

Coconut Bread

Coconut Bread

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Coconut Bread

Coconut Bread - super easy and tasty bread loaded with coconut goodness from coconut milk, shredded coconut and coconut extract then topped with lime glaze for added citrusy sweetness. Perfect for breakfast or for afternoon snack time! No mixer required!
4.5 from 6 votes
Servings 6 - 8 slices

Ingredients

  • 3/4 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 ounce unsalted butter , melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar

For the Glaze

  • 1/4 cup sifted powdered sugar
  • 1 teaspoon lime juice
  • 1 teaspoon water or more for desired consistency
US Customary - Metric

Instructions

  • Preheat oven to 325 degrees. Grease a loaf pan with baking spray and set aside.
  • Bake coconut flakes in the oven on 300 F degrees for about 10 minutes until some parts turn brown. Be careful when browning coconut; they brown fairly quickly. Let it cool. This can be done a day ahead.
  • In a Large bowl whisk together eggs, coconut milk, lime juice , vanilla or coconut extract and melted butter
  • While 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 loaf pan, place on middle rack and bake for 50 -60 minutes.
  • Remove and let it cool completely before using glaze.

Glaze

  • In a small pan, combine confectioners sugar and lemon juice; adjust with a teaspoon or more water as need to achieve desired consistency. Gently whisk until mixture is smooth, you may use a fork for this too!
  • Adjust consistency of 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:

  1. You may replace all-purpose flour with coconut flour, HOWEVER, you can only substitute 1/4 cup  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 ingredients while experimenting.
  2. 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 are quite expensive.
  3. You may replace coconut extract with vanilla extract.
  4. Watch the coconut flakes while you brown them as they burn quickly. You can do this part ahead of time.
  5. Make sure the bread has already cooled down before glazing and storing them.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 571kcal (29%)| Carbohydrates: 66g (22%)| Protein: 8g (16%)| Fat: 31g (48%)| Saturated Fat: 22g (138%)| Cholesterol: 122mg (41%)| Sodium: 237mg (10%)| Potassium: 334mg (10%)| Fiber: 3g (13%)| Sugar: 31g (34%)| Vitamin A: 590IU (12%)| Vitamin C: 1.5mg (2%)| Calcium: 89mg (9%)| Iron: 3.7mg (21%)
Author: Immaculate Bites
Course: Bread
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Nutrition Facts
Coconut Bread
Amount Per Serving
Calories 571 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 22g138%
Cholesterol 122mg41%
Sodium 237mg10%
Potassium 334mg10%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 31g34%
Protein 8g16%
Vitamin A 590IU12%
Vitamin C 1.5mg2%
Calcium 89mg9%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

  1. 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.

    Reply

    • 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.

      Reply

  7. 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.

    Reply

  8. 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

    Reply

    • 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 :).

      Reply

  9. 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?

    Reply

    • 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.

      Reply

  10. Ellen Hall says

    I’ve been trying ti pin this recipe but l get a msg saying there’s nothing pinnable at this site…..???

    Reply

    • ImmaculateBites says

      Hi Ellen. Technical fault. I will look into it. Please could you try again later? Thanks for bringing it to my attention.

      Reply

  11. Jennifer Humphrey says

    I love this recipe! Upgrading my baking skills during quarantine! The bread came out so moist and delicious I don’t want to share it!

    Reply

    • ImmaculateBites says

      Hi Jennifer! Hahaha.. I know exactly what you mean about not wanting to share! :). Happy you loved this bread. Carry on baking!!

      Reply

  12. Anabel says

    hello maam can date sugar be used in place of granulated sugar and how many eggs can be used for 1/4 cup of coconut flour.

    Reply

    • ImmaculateBites says

      Sorry Anabel,
      Haven’t tried it with the two mentioned ingredients , so can’t say for sure.

      Reply

  13. adela says

    Hola Imma me encantaria hacerla sin gluten mi sobrina es intolerante . Como puedo sustituir la harina . Graciad eres maravillosa , se puede usar aceite de coco Gracias un fuerte abrazo

    Reply

    • ImmaculateBites says

      Hola adela

      Lo siento, no estoy realmente familiarizado con la cocina sin gluten. Así que no puedo ofrecerte mucha ayuda.

      Reply

  15. Celyn says

    In one of your comments, you stated that you can replace the butter with 1/2 oil. Will the oil by chance change the texture of the bread? Also, did you whisk the wet ingredients with a whisk or a hand mixer? I don’t own a hand mixer but I do have a whisk and I’m wanting to make this bread.

    Reply

    • imma africanbites says

      Hi, you don’t need to use a mixer for this recipe. As for replacing the butter with oil, there’ll be a slight difference in texture and you’ll miss that buttery flavor in your cake. But it works fine still.

      Reply

  17. Maria says

    Hi Imma!

    I recently came across your blog and have loved the few recipes I have tried. Lots more to go! Thank you for the awesome recipes!

    In this recipe, do you use canned or carton coconut milk?
    Thanks again!

    Reply

    • ImmaculateBites says

      Hi Maria,
      I used carton coconut milk. I’m so happy that you are enjoying the recipes , and I thank you for letting me know.

      Happy Cooking !!

      Reply

  18. Audrey says

    Why are your e-mails sent from “immaculate bites” but yet when you click on the link for a recipe, the website is shown as “africanbites”?

    Reply

  21. Mama funkies says

    Hey, I would love to try this using whole wheat flour. Could you pls tell me how I’d modify the recipe

    Reply

    • ImmaculateBites says

      I haven’t tried this recipe with whole wheat yet. if I were to use whole wheat I would reduce the flour by 1/3 cup , since wheat flour is denser and heavier.

      Reply

  23. L Barnes says

    Imma, Imma, Imma, how can you have kept this recipe from us for years??? Made it today and it is sooo good! Will be added to my breakfast baking repertoire, especially in the summer months. Thanks for finally letting us in on this secret.

    Reply

    • ImmaculateBites says

      Soooo happy to hear it worked beautifully for you. I just can’t get enough of it . Thanks for letting me know

      Reply