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.
Ellen Hall says
I’ve been trying ti pin this recipe but l get a msg saying there’s nothing pinnable at this site…..???
ImmaculateBites says
Hi Ellen. Technical fault. I will look into it. Please could you try again later? Thanks for bringing it to my attention.
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!
ImmaculateBites says
Hi Jennifer! Hahaha.. I know exactly what you mean about not wanting to share! :). Happy you loved this bread. Carry on baking!!
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.
ImmaculateBites says
Sorry Anabel,
Haven’t tried it with the two mentioned ingredients , so can’t say for sure.
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
ImmaculateBites says
Hola adela
Lo siento, no estoy realmente familiarizado con la cocina sin gluten. AsĂ que no puedo ofrecerte mucha ayuda.
Lili says
Pls can I use normal milk in place of coconut milk
ImmaculateBites says
You can can.
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.
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.
Portia says
Can I substitute butter with oil
If yes what’s the cup m to use
ImmaculateBites says
Yes you can. Use 1/2 cup oil
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!
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 !!
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”?
ImmaculateBites says
I go by both names . Africanbites or Immaculatebites. Same site .
XOLA says
ARE YOU SURE THE OVEN HEAT IS 325 DEGREES OR 325 DEGREES Fahrenheit ? MY SOTVE GOES UP TO 250 DEGREES
Abiola says
Hi Imma,
Can the all purpose flour be replaced with white whole wheat flour?
Thanks!
ImmaculateBites says
Hi Abiola, You will have to adjust the flour . Check my response above. Thanks
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
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.
Renée says
I just made this today and it is wonderful! Not too sweet, perfectly moist and great flavour. đŸ™‚
ImmaculateBites says
So happy to hear this . Thank you so much for the feedback!!!
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.
ImmaculateBites says
Soooo happy to hear it worked beautifully for you. I just can’t get enough of it . Thanks for letting me know
Burr Battle says
Hi Imma!
I love your recipes… Can you use Cake flour?
ImmaculateBites says
So sorry for the late response. You can but it will alter the texture a bit. All purpose flour is best.
Joanna says
Can you freeze the bread after baking?
Looking forward to making this.
ImmaculateBites says
Yes you can. I have some in the freezer right now. Reheat in a single layer at 300 Degrees F. until heated through