Coconut Bread
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My Coconut Bread Recipe is moist, soft, and not overly sweet, with coconut in every single bite. Plus, it only needs about 20 minutes to prep, you don't need a mixer, and it bakes in a standard 9x5 loaf pan. Your family will love this one!
There is just something about a quick bread that I love. From Zucchini bread, blueberry muffins, lemon loaf, and more, they're maximum impact with minimal effort.
Just stir a few dry ingredients together, add a few liquid ingredients, pour it in a loaf pan and boom.
Incredibly delicious treat.
Coconut bread can mean different things to different people, but around here it's a slightly sweet quick bread packed with tropical coconut flavor. With coconut milk, sweetened shredded coconut, and coconut extract, every bite is full of coconut.
Quick breads use baking powder and baking soda to rise. The method is simple: mix the dry ingredients, then the wet, and combine them.
A thick, sweet glaze is drizzled over this coconut loaf, then it's topped with toasted coconut flakes for extra flavor.
Every bite of this coconut bread is full of coconut. The bread uses coconut milk and sweet shredded coconut, with a bit of coconut extract to boost the tropical taste. The icing on top brings it all together.
Here's Why You'll Love This Recipe
- It tastes amazing. If you enjoy coconut, you'll really like this recipe.
- It's easy to make. This tasty treat takes only 20 minutes to prep, and you don't need a mixer.
- It's versatile, too. Enjoy it for breakfast, brunch, dessert, or as an afternoon snack. It's especially tasty with coffee.
- You can easily adapt this recipe. It works well with gluten-free flour blends, plant-based butter, and egg replacements.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Flour: I usually use all-purpose flour, but you can use whole-grain flour if you prefer. You'll just use a little less. A 1:1 gluten-free flour blend also works well if you want to make this bread gluten-free.
- Coconut: This recipe uses sweetened shredded coconut inside the bread and unsweetened coconut flakes on top. You can use all sweetened or all unsweetened coconut, depending on your preferences.
- Sugar: Sugar adds sweetness, helps the bread brown, and keeps it moist by drawing in water. Regular white sugar works well, or you can use another sweetener that swaps 1:1 for granulated sugar.
- Baking powder: This recipe uses baking powder to help the bread rise. Baking powder works in two stages. First, when you add liquid, and second, when it heats in the oven. Baking soda won't work here because there isn't enough acid to activate it, but baking powder has acid built in.
- Salt: Salt brings out and intensifies the flavors. The bread won't taste salty, but salt makes everything more flavorful. I prefer kosher salt because it's pure and easy to find, while table salt can sometimes taste bitter due to additives.
- Coconut milk: Use full-fat, unsweetened coconut milk from a can. It's usually in the international foods aisle at the grocery store. I like the Thai Kitchen brand, but you can also order it online. Shake or stir the can before measuring, as the cream and liquid can separate.
- Butter: Melted butter keeps the bread moist and adds a lot of flavor. I use unsalted butter to control the salt level. If you use salted butter, omit the additional salt from the recipe.
- Egg: Eggs act as a binding agent and provide structure to the loaf. They also contribute to moisture and tenderness. Use a large chicken egg here, or a plant-based egg replacement that substitutes 1:1 for chicken eggs. It's best if the egg is at room temperature, but I don't find this to be critical.
- Extracts: Vanilla and coconut extracts bring out the best flavors in this loaf. For a stronger taste, use vanilla bean paste or add seeds from a split vanilla bean.
- Powdered sugar: This is the base for the sweet topping. It blends smoothly with coconut milk to make a thick, velvety icing.
Special Equipment
Here are the kitchen tools you will need. Some of these are optional, so use what you have that works in your kitchen!
- Measuring cups and spoons: To measure the ingredients.
- Medium mixing bowl: For mixing up the batter.
- Large liquid measuring cup: In which to combine the liquid ingredients.
- Whisk: For blending everything together.
- Silicone spatula: So you can get every last drop!
- Loaf pan: This recipe makes a standard-sized loaf, so look for a 5-cup capacity, 9x5x5-inch loaf pan.
- Small saute pan: For toasting the coconut.
In Photos: How To Make Coconut Bread
Step 1: Combine the dry ingredients
Flour, shredded coconut, sugar, baking powder and salt all go in a medium mixing bowl.
Give them a quick whisk, just to get them combined.
Step 2: Combine the liquid ingredients
Melt the butter in a large liquid measuring cup, and add the coconut milk, egg, vanilla, and coconut extract.
Whisk these ingredients together as well.
Step 3: Make the batter
Pour the liquid ingredients into the dry, and fold everything together until just barely combined. It's totally ok if the batter looks lumpy!
You don't want to overmix the batter, or the bread could come out tough.
Step 4: Bake
Transfer the batter to a greased loaf pan, and slip it into a preheated oven.
You'll know the bread is done baking when it's starting to become golden around the edges and it's puffed up and springy to the touch. A toothpick inserted in the thickest part should come out clean or with a few moist crumbs.
Step 5: Garnish
Toss the coconut flakes around in a dry pan over medium heat. They start to brown pretty fast, so keep them moving!
I've used the unsweetened kind, to balance the sweetness and also just because I love the look of those big curls!
Whisk the powdered sugar, coconut milk, and coconut extract together to create a thick glaze, and drizzle it over the top of the loaf once it's cooled. Then sprinkle the toasted coconut flakes onto the icing while it's still wet, so they adhere.
Helpful Tips and Tricks
- Don't overmix. Mixing the batter too much can make the bread tough.
- Don't overbake. Watch the bread closely as it bakes, since overbaking can dry it out. Check a few minutes early, and if the center looks set, test with a toothpick. If it comes out clean or with a few moist crumbs, the bread is ready.
- Let the bread cool completely before glazing. The glaze goes on best when the loaf is cool, and it will slice more easily.
- Adjust the glaze as needed. It should be thick but pourable. Add a little coconut milk to thin it, or more powdered sugar to thicken.
- Keep stirring the coconut flakes as they toast. They brown quickly, so don't walk away.
- Measure the flour carefully. Check my guide on measuring ingredients for baking to help prevent a dry loaf.
Recipe FAQ
It's a good idea to make this an hour or two before you plan to serve it, so it has a chance to cool. It will slice much more easily if it's fully cooled.
I would not advise it. The chemical reaction of the baking powder starts the minute the liquid ingredients go in. And it doesn't last for any extended period of time. The baking powder will eventually poop out, and your batter will deflate.
If you want to get a jump on the prep, I'd measure out the dry and liquid ingredients separately, then wait to combine them until no more than 10 minutes before you're ready to bake.
As long as your bread is wrapped tightly it can keep at room temperature for a day or so. In the fridge, it should last at least a week.
You can also freeze it! It will keep in the freezer for a couple of months at least. Thaw it at room temp or in the fridge, and warm it in the toaster, oven, or microwave until heated through.
More Coconut Desserts
More Quick-Bread Recipes
- Pumpkin Pancakes
- Chocolate Chip Scones
- Cornbread Muffins
- Chocolate Banana Bread
- Blueberry Streusel Muffin Tops
- Baked Cinnamon Sugar Donuts.
You can find more in my 20+ Sweet & Savory Quick Breads and my 25 Best Pumpkin Recipes.
Ingredients
For the coconut bread:
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (135 g) sweetened shredded coconut
- 1 cup (200 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (3 g) kosher salt
- 1 cup (240 g) unsweetened coconut milk, (the kind in a can)
- ¼ cup (56.75 g) unsalted butter,, melted
- 1 (50 g) large egg
- 1 teaspoon (4.93 g) coconut extract
- 1 teaspoon (4 g) vanilla extract
For the toppings:
- 1 cup (85 g) unsweetened coconut flakes
- 1 ½ cups (180 g) powdered sugar
- ¼ cup (60 g) unsweetened coconut milk, (the kind in a can)
- 1 teaspoon (4.93 g) coconut extract
Instructions
To make the coconut bread:
- Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
- Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
- Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
- Pour the liquid ingredients into the dry, and fold together just until combined.
- Transfer the batter to the prepared pan, and bake until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs (approx. 55 to 65 minutes).
- Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
To make the toppings:
- Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
- Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
- Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.
Author
More Quick Breads
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100% recommend, it is very easy to make and delicious!! I added 1/4 cup of melted coconut oil along with the 1/4 cup of melted butter also, regular cows milk with the coconut extract because I didn’t have canned coconut milk. I preferred adding 3/4 cup of sugar instead of 1 cup to my taste. The bread baked beautifully. Wish I could show a picture. 🥥
So happy you liked it Chispa! Thank you so much for the positive feedback.
Can you make this in a bread machine? I do not have an oven (we live on a sailboat)
Hey Megan! To be honest I have never tried that. I don't have a lot of experience with bread machines; I'm more of an old-school kind of baker. Have you ever made a quick-bread in a bread machine before? Like banana bread or zucchini bread or something like that? If that has worked for you in the past then I think you could do it with this coconut bread as well. It is not much different. Good luck and thank you for reading!
Any idea how this recipe would work as muffins?
Hey Jennifer! I think it would work well. You would most likely get 12 muffins from the batch, and you'll want to decrease the bake time significantly since muffins are so much smaller. You'll know they're done baking when they feel springy to the touch and a toothpick inserted in the thickest part comes out clean or with a few moist crumbs. I'd recommend checking them at around the 13 or 14 minute mark. Good luck!
Thank you! I made it as bread this time, and got so many compliments! I'll try muffins next time.
Hi this looks amazing...what do I need to do for high altitude...6700 ft elevation
Thank you, Susan
Hey Susan! That's not really my specialty to be honest, but here's a good article that may help: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking. Good luck I hope you enjoy!
That looks good. Out of curiosity, what's the difference between this and a coconut cake?
This is a quick bread so it's less sweet and it has a different kind of texture from cake.
I am going to make this bread. I will try the whole can of milk also. like some of the comments say they do. what do you that about using the whole can.
thx, Bags
I've never tried doing it that way! Good luck!
Made this many times. Fantastic!! Added cherries on a whim once… turned out heavenly!! Such a great recipe!!
Yay! Thank you so much for the positive feedback!
Would i be able to make this without adding coconut shreds to the inside and just having the toasted ones on top?
I can't imagine why not? Good luck!
Easy and delicious!! I halved the amount of sugar and it turned out perfectly— still sweet, but not overly so. My loaf was done early too, closer to 45 minutes, so keep an eye on it to be sure it doesn’t over-bake!
Quick question: how would you recommend storing this and what is its shelf life before freezing? I’m having trouble deciding whether or not to refrigerate it. Thank you!
I've generally found that the shelf life for homemade breads is way shorter than for store-bought. I almost always refrigerate my breads because of this. We're a small family here and we just can't finish a whole life before it starts going moldy at room temp. This usually starts to happen after maybe 5 days or so? But in the fridge they seem to last for weeks...
This is SO good! I made it for a coworker's bday and everyone loved it....definitely a keeper. Thank you!
So happy you enjoyed it! Thank you for the 5-star rating!
After penning my comments on the delightful coconut bread, I noticed that some commenters said their bread was crumbly and with a hard crust on outside. Mine turned out perfect even though I didn't follow your instruction to use 1 cup coconut milk (I used the entire can of coconut milk so that's way more than 1 cup). Came out moist and no overdone crust on edges and sides.
Made the Coconut Bread and all I can say is WOW.....what marvelous flavor and I LOVE anything coconut. Only mistake I made was instead of one cup of the coconut milk, I used the entire can and noticed after it was baking that I wasn't supposed to use the entire can, but it turned out wonderfully anyway. This Coconut Bread is worlds better than coconut cake. Thanks for the recipe, my taste buds are in Heaven!
I love the taste of coconut but dislike the texture of shredded [or dessicated - as we call it in the UK] coconut and coconut flakes. I can substitute with flaked almonds on top but can I omit the shredded coconut in the cake??
Many thanks,
Sue
This is a wonderful bread! I love coconut, and have made a coconut layer cake before that's heavenly. This is just like it! I would highly recommend not baking it for as long as is recommended, as mine got quite a tough crust around it (but it is still great!)
This is awesome. It’s delicious without the topping.