Check out our mango sticky rice and 3 ingredient coconut balls (ladoo), the Best desserts and sweets using coconut.
About the recipe
Coconut desserts are my favorite. I can’t get enough of it. If you love coconut and want to make a loaf cake, then try out this recipe. Total coconut treat. I have used coconut flakes, coconut oil, and coconut milk in this recipe. This gives it a tender, moist texture and is slightly crumblier than regular bread. Coconut bread slices can be served for breakfast or a mid-day snack with a cup of coffee or tea or as an after-meal dessert. If you like quick bread like this, check our fruit bread, eggless banana bread, or zucchini chocolate bread recipe.
Ingredients
All-purpose flour: Base and structure of the bread. Coconut flakes, milk, and oil: Gives the signature coconut flavor to your bread. Shredded unsweetened coconut flakes are used. Use canned coconut milk or homemade fresh coconut milk. Oil adds richness and moisture to the bread. Baking powder: For the bread to rise and become fluffy. Sugar: Sweetener used. You can also use brown sugar or coconut sugar instead. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Toast the coconut flakes
Toast the unsweetened coconut flakes on a medium flame till they develop golden color. Preheat the oven to 350 degrees F. Grease the bread load pan and keep this aside.
Prepare the batter
Add all-purpose flour, baking powder, cinnamon powder, salt, and sugar in a bowl. Add coconut milk, coconut oil, and vanilla extract until everything comes together. Do not over-mix the batter. Fold in the toasted coconut flakes.
Bake the coconut bread
Transfer the batter to a greased loaf pan and bake for about 50 minutes to 1 hour or until done. That is, a toothpick or knife when inserted, comes out clean. My oven took precisely 60 minutes. Allow it to cool down completely on a wire rack or pan even before you glaze the bread (atleast 2 hours).
Prepare the glaze
Whisk together the confectioner’s sugar, vanilla extract, and coconut milk until smooth and creamy. Drizzle this on top of the bread and then garnish it with more toasted coconut flakes. Slice, serve, and enjoy.
Tips
You can substitute coconut milk with whole milk for a non-vegan version. You can use butter or vegetable oil instead of coconut oil. Also, you can toast and add nuts and chocolate chips for additional flavor. Do not overmix the bread batter. Quick breads crack on top, and it’s completely normal. Based on the altitude, you may sometimes have to adjust the amount of flour and/or liquid to quick breads like these to avoid sinking at the bottom. Use full-fat coconut milk for best results.
More coconut recipes
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Recipe card
