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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!
Course Bread
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 571kcal
Author Imma

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.

Notes

  1. 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.
  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 can be expensive.
  3. Watch the coconut flakes while you brown them as they burn quickly. You can do this part ahead of time.
  4. Make sure the bread has already cooled down before glazing and storing them.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1slice | Calories: 571kcal | Carbohydrates: 66g | Protein: 8g | Fat: 31g | Saturated Fat: 22g | Cholesterol: 122mg | Sodium: 237mg | Potassium: 334mg | Fiber: 3g | Sugar: 31g | Vitamin A: 590IU | Vitamin C: 1.5mg | Calcium: 89mg | Iron: 3.7mg