Coconut Bread

5 from 2 votes

I am such a sucker for anything with coconut in it. And this moist bread is no exception. With coconut extract, sweetened shredded coconut, and coconut milk in the batter this bread is bursting with coconut.

Prep Time15

Cook Time1

Total Time1 15

Course: bread, Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 252kcal

Author: Heather Perine

Ingredients

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

Instructions

Preheat and prepare pan. Preheat oven to 350oF (177oC). Spray a 9x5” 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.

Notes

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 8x4 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.

Nutrition