The best coconut bread recipe sliced to serve

The Best Coconut Bread Recipe

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If you’re looking for The Best Coconut Bread Recipe, look no further. This coconut loaf tastes like your favorite coconut cake but can be served on the breakfast or brunch table.

The best coconut bread recipe served with shredded coconut and milk

Ingredients Needed For Coconut Bread

  • Unsalted Butter
  • Granulated Sugar
  • Eggs
  • Coconut Extract
  • Vanilla Extract
  • Canned Coconut Milk
  • All-Purpose Flour
  • Salt
  • Baking Powder
  • Sweetened Shredded Coconut
  • Powdered Sugar

How To Make The Best Coconut Bread

  • Preheat oven to 325F and line a loaf pan with parchment paper, or grease with nonstick cooking spray.
  • In a medium size mixing bowl, whisk flour, salt, and baking powder until combined. Set aside.
  • In a large mixing bowl beat softened butter and sugar with a hand mixer until combined.
  • Add eggs, coconut extract, vanilla extract, and coconut milk. Beat until smooth and creamy.
  • Slowly add in dry ingredients and mix until just combined.
  • Fold in coconut.
  • Pour coconut batter into prepared loaf pan and bake in a preheated oven for 60-70 minutes or until a toothpick comes out clean when inserted.
  • While bread is cooling, prepare glaze by whisking powdered sugar, coconut milk, coconut extract, and vanilla extract until it becomes smooth and creamy.
  • Once bread has completely cooled, pour glaze over coconut bread and sprinkle with shredded coconut if desired. Enjoy!
Loaf of coconut bread with coconut glaze and shredded coconut

FAQ’s

What Is The Best Kind Of Coconut To Use?

I have made this coconut loaf with both coconut flakes and shredded coconut, and I prefer to use sweetened coconut flakes. I like the texture better with the shredded coconut rather than the larger flakes. Coconut flakes are often times drier than shredded, so it can cause your bread to not be as moist.

Can I Use Regular Milk Instead OF Coconut Milk?

You can always use regular milk instead of coconut milk, but you will be losing some of that coconut flavor from the coconut milk. If you are using regular milk, I would recommend using 2% or whole milk.

Can I Omit The Coconut Extract?

Yes, you can make this coconut loaf without coconut extract. Just add more vanilla extract in place of the coconut extract.

Can I Freeze Coconut Cake?

Yes, I freeze this bread often. I like to make a double batch and freeze one loaf for later. I recommend wrapping it tightly in saran wrap and then place it in a gallon size Ziplock bag. Store it in the freezer for up to 3 months. Thaw in the fridge and glaze when you are ready to eat.

How To Store Leftover Coconut Loaf Bread?

Coconut bread should be stored in an airtight container at room temperature for 2-3 days or stored in the fridge for 4-5 days. If stored in the fridge you can place it in the microwave for 10 seconds to take the chill off.

The best coconut bread sliced to serve

Other Favorite Recipes

close up shot of coconut loaf bread served with shredded coconut
The best coconut bread recipe sliced to serve

The Best Coconut Bread Recipe

April King
If you're looking for The Best Coconut Bread Recipe, look no further. This coconut loaf tastes like your favorite coconut cake but can be served on the breakfast or brunch table.
4.13 from 8 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1/2 tsp. coconut extract
  • 1/2 tsp. vanilla extract
  • 1/2 cup coconut milk, canned
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp. salt
  • 1 cup sweetened shredded coconut

Coconut Glaze

  • 1 cup powdered sugar
  • 1/2 cup coconut milk, canned
  • 1/4 tsp. coconut extract
  • 3/4 tsp. vanilla extract

Instructions
 

  • Preheat oven to 325F and line a loaf pan with parchment paper, or grease with nonstick cooking spray.
  • In a medium size mixing bowl, whisk flour, salt, and baking powder until combined. Set aside.
  • In a large mixing bowl beat softened butter and sugar with a hand mixer until combined.
  • Add eggs, coconut extract, vanilla extract, and coconut milk. Beat until smooth and creamy.
  • Slowly add in dry ingredients and mix until just combined.
  • Fold in coconut.
  • Pour coconut batter into prepared loaf pan and bake in a preheated oven for 60-70 minutes or until a toothpick comes out clean when inserted.
  • While bread is cooling, prepare glaze by whisking powdered sugar, coconut milk, coconut extract, and vanilla extract until it becomes smooth and creamy.
  • Once bread has completely cooled, pour glaze over coconut bread and sprinkle with shredded coconut if desired. Enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Keyword Coconut Bread
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2 Comments

  1. How much baking power and salt?

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