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Calling all coconut lovers! This easy coconut bread recipe is bursting with coconut flavor! This bread is made with coconut milk, sweetened coconut flakes, and topped with a coconut glaze and toasted, shredded coconut. It’s coconut in every bite! This quick bread is made without a mixer and ready to be baked in 15 minutes or less!
I am such a sucker for anything with coconut in it. Like my coconut cake with coconut frosting. But sometimes I want all that coconut flavor but without the hassle of making an entire cake. Enter this coconut loaf.
This moist coconut bread has coconut extract, sweetened shredded coconut or coconut flakes, and coconut milk in the batter. This quick bread is bursting with coconut!
You see, it’s like a mini vacation in a loaf. And it’s all thanks to one magical ingredient: coconut milk. It’s like I’ve been transported to a tropical paradise right in my kitchen!
Mixing that creamy coconut milk into the batter adds tenderness and so much flavor. And when this bread goes in the oven the whole house fills up with the mouthwatering scent of coconuts. And when it comes out of the oven a moist coconut bread loaf awaits you.
Whether I’m sharing it with friends or savoring it all on my own, this coconut bread recipe brings that vacation vibe to my table every time.
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Why You Will Love This Coconut Bread
- Comes together in minutes – I love a good quick bread because as the name suggests, it’s quick to mix up!
- No mixer needed – All you need is a whisk and a spatula to make this coconut bread!
- Great to freeze – Quick breads are a wonderful bread to freeze and enjoy later.
Ingredients Needed for Coconut Bread
For the full recipe and amounts, scroll to the bottom for the recipe card.
- All-purpose flour– Be sure to measure the flour correctly so your bread doesn’t end up dry and crumbly.
- Granulated sugar– I don’t recommend reducing the amount of sugar in your quick breads as it can affect how tender it comes out.
- Salt– Fine sea salt is best but kosher or table salt will also work.
- Baking powder– Make sure the baking powder is fresh so your bread rises properly.
- Canned coconut milk– Make sure to use canned coconut milk, and not refrigerated coconut milk you would drink.
- Eggs– Help to bind the ingredients together and give the bread structure.
- Vegetable oil– Or other neutral tasting oil like canola oil. You can substitute melted coconut oil or melted unsalted butter for vegetable oil to make coconut bread to enhance the coconut flavor.
- Coconut extract
- Shredded coconut or coconut flakes – You can also use unsweetened coconut flakes, but your bread may not be as sweet.
- Powdered sugar– If you don’t have any, make your own powdered sugar in your food processor with granulated sugar.
- Milk (or coconut milk)- For more coconut flavor I recommend using coconut milk, but regular milk will work as well for this glaze.
- Coconut extract
- Coconut– I toasted sweetened coconut flakes and then used as a garnish. This is optional.
How to Make This Coconut Bread
Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (177°C). Prepare a 9×5” loaf pan by either spraying it with nonstick cooking spray or greasing it with butter and flour. Set the prepared pan aside.
Combine Dry Ingredients
In a large bowl or a mixing bowl, whisk together flour, sugar, baking powder and salt together.
Combine Wet Ingredients
In a separate mixing bowl, whisk together the coconut milk, eggs, oil, and coconut extract to create your wet ingredient mixture.
Combine Wet and Dry Ingredients
Now, it’s time to bring the wet and dry ingredients together. Add the dry ingredients to the wet ingredients and gently mix them together with a spatula. Stop mixing as soon as they are just combined.
Then, stir in the shredded coconut.
Pour the batter into the prepared loaf pan you set aside earlier. Bake it in the preheated oven for 60-65 minutes or until a toothpick inserted into the center of the coconut bread comes out clean.
Once baked, remove it from the oven and let the coconut bread cool completely in the pan, which should be placed on a wire cooling rack.
To give your coconut bread a delightful toasted coconut topping, spread coconut evenly on a baking sheet.
Toast it in the oven for about 5-7 minutes, stirring halfway through, until it becomes lightly golden brown. Remove it from the oven and allow it to cool.
Make the Glaze
In a separate bowl, whisk together the glaze ingredients(powdered sugar, milk, coconut extract) until you achieve the desired consistency. Adjust as needed.
Once you’ve got the perfect glaze, drizzle it over the cooled coconut bread. Finally, sprinkle on the toasted shredded coconut for a tasty and visually appealing finish.
- Use room temperature ingredients. This will help to ensure that the coconut bread is moist and fluffy.
- Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, which will make the coconut bread tough.
- Toast the coconut before adding it to the batter. This will give it a richer flavor and a slightly crunchy texture.
- For a thicker glaze, add less milk. For a thinner glaze, add more milk.
- More Flavor. If you want a more intense coconut flavor, you can use coconut flour in place of some of the all-purpose flour.
- Cool Completely. Allow the coconut bread to cool completely in the pan on a wire rack before removing it. This helps prevent it from breaking apart when you take it out of the pan.
- Measuring Flour. When measuring flour, spoon it into the measuring cup and level it off with a flat edge. Avoid scooping flour directly from the container, as this can lead to inaccurate measurements.
- Check for Doneness. To test if the coconut bread is done baking, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs clinging to it, the coconut bread is ready. If it has batter on it, continue baking for a few more minutes.
- Add-Ins. You can also add other ingredients to the coconut bread recipe, such as chopped nuts, dried fruit, or chocolate chips.
- Non-Dairy Milk. Try using a different type of milk in the batter, such as almond milk or soy milk.
- More Sugar. For a sweeter bread, add more sugar to the batter.
- Make Muffins. Instead of baking the coconut bread in a loaf pan, you can bake it in muffin tins for individual servings.
- Gluten-Free Version. Use a gluten-free flour blend in place of regular flour for a gluten-free coconut bread recipe suitable for those with dietary restrictions.
To test if the bread is done, insert a toothpick into the center of coconut loaf. If the toothpick comes out clean, the coconut bread is done.
Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more liquid (such as coconut milk) for a thinner one. Start with small increments of and mix until you achieve the desired consistency.
Store any leftover coconut bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 1 week.
Yes, you can freeze this coconut loaf To freeze quick bread, let the coconut bread cool completely and then wrap it tightly in plastic wrap. Freeze for up to 3 months. To thaw, let the bread thaw at room temperature for a few hours before slicing and serving.
Overmixing the batter or overbaking the coconut bread can lead to a dry or crumbly texture. Be sure to mix only until the ingredients are just combined and check for doneness with a toothpick to avoid overbaking.
More Recipes to Try
- 2 ¼ cups (270 g) all purpose flour *spooned and leveled
- 1 ½ cups (300 g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 ½ cups (360 ml) canned coconut milk
- 3 large eggs room temperature
- 6 tablespoons vegetable oil
- 2 teaspoons coconut extract
- 1 cup (85 g) shredded sweetened coconut
For the glaze:
- 1 cup (120 g) powdered sugar
- 2-3 Tablespoons milk or coconut milk
- ½ teaspoon coconut extract
- ¼ cup (21 g) toasted shredded coconut optional as a garnish
- Preheat and prepare pan. Preheat oven to 350oF (177oC). Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and flour and set aside.
- Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, salt, and baking powder.
- Combine wet ingredients. In a second mixing bowl, whisk together the coconut milk, eggs, oil, and coconut extract.
- Combine wet and dry ingredients. Add dry ingredients to the wet ingredients and mix together with a spatula until just combined. Stir in shredded coconut.
- Bake. Pour batter into the prepared loaf pan. Bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Toast coconut. Spread coconut on to a baking sheet and toast in the oven for 5-7 minutes until lightly golden brown, stirring halfway through. Remove from the oven and allow to cool.
- Make glaze. Whisk together glaze ingredients. Adjust consistency if needed. Drizzle over cooled bread. Sprinkle on toasted coconut.
- Storage: Store any leftover coconut bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 1 week.
- Freezing: To freeze quick bread, let the coconut bread cool completely and then wrap it tightly in plastic wrap. Freeze for up to 3 months. To thaw, let the bread thaw at room temperature for a few hours before slicing and serving.
- Pan Size: If baking in smaller loaf pan 8×4 don’t place all the batter or it will overflow in oven. Fill about ¾ full and bake any additional batter into muffins – bake muffins at 400 F for 20 minutes
- Substitution Tip: You can always use regular milk instead of coconut milk in this recipe. You can substitute unsweetened shredded coconut for the sweetened shredded coconut in this recipe. It tends to be a bit drier and chewier, but will have the same coconut flavor.