Experience a slice of tropical paradise with this dreamy coconut bread with glaze!
This moist and flavorful loaf is infused with the rich essence of coconut, making it the perfect treat for any time of day.
You’ll love the soft sponge speckled with shredded coconut. And that glaze? Oh man, it’s smooth, sweet, and the cherry on top of an already scrummy dessert.
Be warned: one slice is not enough!
Why You’ll Love This Coconut Bread with Glaze
Aromatic Bliss: As this baby bakes, the irresistible scent of coconut will make you drool.
Eye-Catching Presentation: The coconut flakes on top of the glaze add a delicious chewy finish and make the bread visually appealing.
Easy to Make: With straightforward instructions and pantry staple ingredients, this recipe is a must-make for bakers of all skill levels.
Versatile Treat: Enjoy this coconut bread as a delightful breakfast, an afternoon tea or coffee snack, or even a unique dessert for dinner parties. (It’s soooo good with a scoop of ice cream and a drizzle of dark chocolate.)
Ingredients
- Full-Fat Coconut Milk: Infuses the bread with a rich, tropical flavor and keeps the crumb moist and tender.
- Sweetened Shredded Coconut: Adds texture and a burst of coconut goodness in every bite.
- All-Purpose Flour: The foundation of the bread, providing structure and stability. It creates a soft, fluffy texture that melts in your mouth.
- Baking Powder and Baking Soda: The leavening agents that help the bread rise to perfection.
- Salt: A pinch of salt enhances all the flavors, balancing the sweetness and making the coconut taste even more vibrant.
- Granulated Sugar: Adds just the right amount of sweetness, letting the coconut shine without overpowering it.
- Unsalted Butter: Contributes richness and depth to the bread, creating a tender, buttery crumb that’s irresistible.
- Large Eggs and Yolks: Act as a binder, holding the bread together while adding moisture and richness.
- Coconut Extract: Enhances the overall flavor profile and amps up that nutty taste.
- Glaze: Powdered sugar for sweetness and coconut milk for creaminess. You’ll also top it with coconut flakes for extra texture.
How to Make Coconut Bread with Glaze
Perfect for sharing with family and friends, this coconut bread is a celebration of tropical flavors.
The bread boasts a golden crust and a tender crumb that melts in your mouth. Meanwhile, the addition of sweetened shredded coconut gives it a delightful texture.
And it’s so darn moist, you don’t even need a glaze. But come on, we want the glaze, right?
Luckily, it’s a cinch to whip up:
1. PREP: Preheat the oven to 350°F. Grease a loaf pan and line it with parchment paper.
2. WHISK: In a large bowl, whisk the flour, baking powder, baking soda, and salt until combined.
3. CREAM: Cream the butter and sugar in a separate bowl until light and fluffy. Beat in the eggs, yolks, coconut milk, and coconut extract until smooth.
4. MIX: Make a well in the dry ingredients, pour in the wet mixture, and stir halfway. Add the shredded coconut and mix until just combined.
5. BAKE: Pour the batter into the loaf pan, smooth the top, and bake for 45-55 minutes.
6. COOL: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. GLAZE: Whisk the powdered sugar, coconut milk, and salt until smooth. Drizzle over the cooled bread and top with extra coconut flakes.
How easy is that?!
Tips For the Best Coconut Bread with Glaze
If you’re looking for something a little different to bake this weekend, give this glazed coconut bread a try.
It’s simple to make and absolutely delicious – especially with these tips in your back pocket:
- Fresh is best. Ensure your flour and baking powder/soda are fresh to avoid issues with the bread’s texture.
- Measure accurately. I prefer to weigh the flour, but you can also spoon it into the cup and level it off with a knife.
- Cream well. Beat the butter and sugar until light and fluffy before adding the other wet ingredients. This incorporates air for a tender crumb.
- Avoid overmixing. Once you add the dry ingredients to the wet, stir by hand just until combined. Overmixing can lead to a tough, dense bread.
- Test doneness. Insert a toothpick into the center of the bread, and it should come out clean or with just a few moist crumbs.
- Cool completely. Let the bread cool fully on a wire rack before glazing. If it’s too warm, the glaze will melt and run off.
- Adjust glaze consistency. Add the coconut milk to the powdered sugar a little at a time until you reach a thick but pourable consistency.
- Toasted coconut shortcut. About 10 minutes before it’s done, brush (or spray) a light coating of melted butter over the bread and sprinkle the extra coconut on top. It’ll toast as the bread cooks!
- Variations. Mix things up with lime zest or crushed pineapple in the batter. You could also use lime juice for the glaze to give it some zip.
How to Store
This recipe has quickly become a favorite in my house because it’s a little taste of the tropics you can enjoy any time of year.
After all, who needs a beach vacation when you can have this coconut bread?
(Okay, maybe we still need the vacation, but this is a delicious consolation prize!)
And the good news is, it stores really well!
To Store: Place cooled leftovers in an airtight container or wrap them tightly in plastic. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Wrap the cooled, unglazed coconut bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before glazing and serving.
More Quick Breads Your Family Will Adore
Cinnamon Crunch Banana Bread
Blueberry Banana Bread
Double Chocolate Banana Bread
Lemon Drizzle Cake
Coconut Bread with Glaze
8
servings15
minutes50
minutes534
kcalThis coconut bread with glaze is perfect for breakfast, brunch, or as a sweet snack. Enjoy it with a hot coffee or tea for a delightfully tropical treat.
Ingredients
- For the Bread
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs + 2 yolks
3/4 cups full-fat coconut milk
1 teaspoon coconut extract
1/2 cup sweetened shredded coconut
- For the Glaze
1 cup powdered sugar
1-2 tablespoons unsweetened coconut milk
1/4 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C), grease a 9×5 inch loaf pan and line with parchment paper.
- Make the coconut bread: In a large bowl, whisk the flour, baking powder, baking soda, and salt until well combined.
- In a separate mixing bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the speed to low and beat in the eggs and yolks, one at a time, followed by the coconut milk and extract. Blend until smooth.
- Make a well in the center of the dry ingredients and pour the wet inside. Gently stir by hand with a spatula until about halfway combined. Add the sweetened shredded coconut and mix until just combined.
- Pour the batter into the prepared loaf pan, smooth the top, then bake for 45-55 minutes or until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk the powdered sugar, coconut milk, and a pinch of salt until smooth. Add more coconut milk, as needed, then drizzle over the cooled bread. Top with the extra coconut and set aside to let the glaze firm up.
- Slice, serve, and enjoy!
Notes
- Mix the batter just until combined to prevent a dense bread. Stop mixing when you no longer see streaks of flour.
- Optional: Toast the extra coconut in a dry pan over medium heat until golden brown for added flavor and texture.
