Easy Coconut Bread Recipe
This easy Coconut Bread recipe makes a deliciously moist loaf that is perfect to have as a sweet breakfast or an afternoon snack. Serve it with butter or top it with fresh fruit and yogurt for a comforting but healthy snack!
Servings: 10 servings
Ingredients
Bread
- 1½ cups all-purpose flour (188g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup salted butter softened (114g)
- ⅔ cup granulated sugar (133g)
- 3 large eggs room temperature
- 1 teaspoon coconut extract (optional)
- ½ cup full-fat coconut milk
- 1 cup shredded sweetened coconut
Glaze
- 1 cup powdered sugar
- 2 tablespoons full-fat coconut milk
- 1 tablespoon salted butter melted
- Additional shredded sweetened coconut for sprinkling on top
Instructions
- Preheat the oven to 350ºF.
- In a small mixing bowl, combine flour, baking powder, and salt and set aside.1½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
- In a larger mixing bowl, cream the butter and sugar together until light and fluffy.½ cup salted butter, ⅔ cup granulated sugar
- Beat in eggs, coconut extract, and coconut milk.3 large eggs, 1 teaspoon coconut extract, ½ cup full-fat coconut milk
- Stir in flour mixture until just combined.
- Stir in shredded coconut.1 cup shredded sweetened coconut
- Pour into a greased 9x5 inch loaf pan and bake in the center of the oven for 65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let rest in pan for 10 minutes.
- Loosen edges from pan with a butterknife (or something of that nature), and turn onto a wire rack to finish cooling.
- When the loaf is cool, combine powdered sugar, melted butter, and coconut milk, and spread it over the loaf. Sprinkle with additional shredded coconut as desired. Slice and serve.1 cup powdered sugar, 2 tablespoons full-fat coconut milk, 1 tablespoon salted butter, Additional shredded sweetened coconut
Notes
- Storage: Store coconut bread leftovers in an airtight container on the counter for up to 3 days. You can refrigerate it to make it last a day or two longer.
- To Freeze Entire Loaf: Wrap the loaf in plastic wrap or put it in a freezer-safe container in the freezer for up to 3 months. Defrost in the refrigerator, then bring it to room temperature to slice.
- To Freeze Slices: Wrap each slice in plastic wrap. Place the slices in a freezer bag and put them in the freezer for up to 3 months. Take out slices as and when you want some coconut bread and leave it on the counter to defrost or zap them in the microwave for a minute to defrost it even quicker.
Nutrition
Calories: 352kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 307mg | Potassium: 105mg | Fiber: 1g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 2mg
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