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! 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

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

Tips and Tricks

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. 

What to Serve With Coconut Bread

You’ll love this coconut bread for breakfast or tea, paired with any refreshing beverages below.

Chai Tea Latte Pumpkin Spice Latte Blended Thai Iced Coffee Ginger Tea

More Decadent Coconut Dessert Recipes to Try

Coconut Cake Macaroons Coconut Drop Cookie Cassava Coconut Cake Vitumbua (Coconut Rice Pancakes)

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

[adthrive-in-post-video-player video-id=”pKbGzRZe” upload-date=”2019-11-20T10:38:31.000Z” name=”Coconut Bread” description=”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!” ] This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and a video.

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