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Moist & Sweet Coconut Bread

Ruth M. Moran
A soft, tender coconut bread with a sweet glaze and toasted coconut topping.
This easy-to-make loaf is rich in fiber and healthy fats, making it a perfect snack, breakfast, or dessert.
No mixer needed, and it comes together in just over an hour.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American, fusion
Servings 8 slices

Equipment

  • 1 Loaf pan (9x5 inches)
  • 1 medium mixing bowl
  • 1 Large measuring cup
  • 1 Whisk
  • 1 Spatula
  • 1 Wire Cooling Rack
  • 1 Dry pan for toasting

Ingredients
  

For the Coconut Bread:

  • 2 cups all-purpose flour 250 g
  • 1 ½ cups sweetened shredded coconut 135 g
  • 1 cup granulated sugar 200 g
  • 1 tablespoon baking powder 12 g
  • ½ teaspoon kosher salt 3 g
  • 1 cup unsweetened coconut milk canned (240 g)
  • ¼ cup unsalted butter melted (56.75 g)
  • 1 large egg 50 g
  • 1 teaspoon coconut extract 4.93 g
  • 1 teaspoon vanilla extract 4 g

For the Topping:

  • 1 cup unsweetened coconut flakes 85 g
  • 1 ½ cups powdered sugar 180 g
  • ¼ cup unsweetened coconut milk canned (60 g)
  • 1 teaspoon coconut extract 4.93 g

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
    While the oven warms, prepare a 9x5-inch loaf pan by lightly misting it with non-stick spray or brushing with butter.
    This ensures the bread won’t stick and makes it easy to remove once baked.
    Optionally, you can line the pan with parchment paper for an extra layer of protection.
  • Combine the Dry Ingredients: In a medium mixing bowl, add all-purpose flour (2 cups/250 g), sweetened shredded coconut (1 1/2 cups/135 g), granulated sugar (1 cup/200 g), baking powder (1 tbsp/12 g), and kosher salt (1/2 tsp/3 g).
    Stir thoroughly with a spoon or whisk until evenly combined.
    This creates a balanced dry mixture that forms the foundation of your coconut bread, ensuring even texture and flavor.
  • Whisk the Wet Ingredients: In a large liquid measuring cup, combine unsweetened coconut milk (1 cup/240 g), melted butter (1/4 cup/56.75 g), one large egg (50 g), coconut extract (1 tsp/4.93 g), and vanilla extract (1 tsp/4 g).
    Whisk until smooth and fully blended, forming a creamy, aromatic liquid mixture that will hydrate the dry ingredients evenly.
  • Combine Wet and Dry: Pour the wet mixture into the dry ingredients.
    Using a spatula, gently fold until just combined. Be careful not to overmix; a few small lumps are fine.
    Overmixing can make the bread dense instead of tender.
    The resulting batter should be thick, slightly lumpy, and rich with shredded coconut.
  • Transfer Batter to Pan: Scrape the batter into your prepared loaf pan, spreading it evenly.
    Tap the pan lightly on the countertop to release any trapped air bubbles.
    Smooth the top with a spatula so the bread bakes evenly and develops a uniform rise.
  • Bake the Bread: Place the loaf pan in the preheated oven. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
    The bread should rise beautifully and develop a light golden-brown crust.
    Baking time may vary slightly depending on your oven, so keep an eye on it during the final 10 minutes.
  • Cool the Bread: Allow the bread to cool in the pan for 20 minutes.
    This resting period helps the loaf set, making it easier to remove without breaking.
    Afterward, gently invert the bread onto a wire cooling rack and let it cool completely.
    Full cooling ensures neat slices and a soft, tender texture.
  • Toast the Coconut Flakes: While the bread cools, place unsweetened coconut flakes (1 cup/85 g) in a dry skillet over medium heat.
    Stir frequently until the flakes are lightly golden and fragrant, about 3–5 minutes. Remove from heat and set aside.
    Toasting enhances the coconut’s flavor and adds a crunchy texture to the topping.
  • Make the Coconut Glaze: In a medium bowl, combine powdered sugar (1 1/2 cups/180 g), coconut milk (1/4 cup/60 g), and coconut extract (1 tsp/4.93 g).
    Whisk until smooth and pourable.
    If the glaze is too thick, add a teaspoon or two more coconut milk to achieve the desired consistency.
  • Assemble and Serve: Once the bread is completely cool, drizzle the glaze evenly over the top.
    Immediately sprinkle the toasted coconut flakes over the glaze so they adhere. Allow the glaze to set for a few minutes before slicing.
    Serve warm or at room temperature with tea, coffee, or enjoy on its own.
    Each slice delivers a perfect combination of moist, tender bread and crunchy, sweet coconut topping.

Notes

  • Use canned coconut milk for the richest flavor and creaminess; shake well before measuring.
  • Avoid overmixing the batter to keep the bread soft and tender.
  • Toast the coconut flakes carefully; they can burn quickly if left unattended.
  • Let the bread cool completely before glazing to prevent the glaze from sliding off.
  • Feel free to swap sweetened shredded coconut for unsweetened if you prefer a less sweet loaf.
  • Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
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