Moist, soft, and sweet, this glazed Coconut Bread is perfect with a cup of tea or coffee! A simple quick bread that comes together in minutes, with no mixer required.
I’m so excited to share this coconut bread with you today!
There is just something about a quick bread. They’re like, 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.
And there is no better time to enjoy coconut than right now!
Someone left a comment on one of my Instagram posts this week saying “Easter owns marshmallow.” I couldn’t agree more, but when I think of Easter I also think of coconut. And pineapple!
I’ve got a bunch of marshmallow, coconut, and/or pineapple desserts here that I think you’d love:
- Coconut Cake
- Snowball Cupcakes
- Blackberry Coconut Cupcakes
- Coconut Cream Pie
- Almond Joy Muffins
- Lemon Macaroon Cheesecake
- Pina Colada Cupcakes
- Pineapple Creme Brulee
- Pineapple Cream Cheese Sweet Rolls
- Carrot Cake with Cream Cheese Frosting
These are all fan-freaking-tastic, but if you’re in kind of a last-minute situation, I think this coconut bread is the way to go!
It makes a great breakfast, brunch, or afternoon snack, and it’s moist and just sweet enough, with a buttery richness and plenty of tropical coconut flavor.
We’re using coconut milk, sweetened shredded coconut, and coconut extract, so there’s no doubt about it! It’s all coconut.
Once the bread has cooled, glaze it with a coconutty powdered sugar icing, and top it with big shards of toasted coconut. I’ve used the unsweetened kind, to balance the sweetness and also just because I love the look of those big curls!
Just toss them around in a dry pan over medium heat. They start to brown pretty fast, so keep them moving!
If you’ve got overnight guests coming this holiday weekend, make them this coconut bread! It makes a perfect breakfast, brunch, or afternoon snack.
More great bread recipes on my “Bread Recipes” Pinterest board!
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For the coconut bread:
- 2 cups all-purpose flour
- 1 1/2 cups sweetened shredded coconut
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened coconut milk, (the kind in a can)
- 1/4 cup unsalted butter,, melted
- 1 large egg
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
For the toppings:
- 1 cup unsweetened coconut flakes
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened coconut milk, (the kind in a can)
- 1 teaspoon coconut extract
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 for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
- 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.
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.