• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cake

    Coconut Bread

    Published: May 1, 2023 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    A loaf of coconut bread, with pictures of slices, and text: Easy coconut bread.

    Coconut bread is a sweet cake made with coconut milk and shredded coconut and is topped with a coconut glaze. Perfect for breakfast, snack, or dessert.

    Close up of a coconut bread loaf with a slice cut out.
    Coconut Bread

    Coconut bread has a unique flavor that is sweet, nutty, and slightly tropical. It is perfect for coconut lovers or anyone who enjoys sweet baked goods.

    It is a simple and easy recipe that can be made with just a few ingredients.

    You can whip up a batch in no time, and it doesn't require any special baking skills!

    We love tucking into a slice with a cup of coffee as an afternoon snack, or serving it for dessert.

    Coconut bread is also tasty for breakfast too. We like to serve it toasted and topped with plain yogurt and fresh berries.

    If you're a fan of coconut (like we are!) then we hope you'll also love Chocolate Chip Coconut Cookies, Coconut Fruit Flan with Sponge Cake Crust, and Homemade Granola with Chocolate and Coconut.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • FAQ
    • 📖 Recipe
    • 💬 Comments
    Looking down at a wooden table with a coconut loaf cake and a slice on a plate.

    Why You'll Love This Recipe

    • Coconut Bread has a tropical, creamy, sweet flavor.
    • It is delicious and easy to make.
    • This recipe is a great way to use up leftover canned coconut milk.
    • It is a versatile bread that can be enjoyed in a variety of ways. Try it for a snack or dessert, or add yogurt and fresh fruit for breakfast.
    • It can be served plain, toasted (without the glaze), or topped with your favorite fruits.
    • You can add the coconut glaze, or top it with coconut syrup.
    • This coconut cake is delicious topped with tropical fruits, like Vanilla Pineapple Compote, Mango Compote, or a drizzle of Mango Syrup.

    Ingredients

    • Sweetened shredded coconut - also called desiccated coconut.
    • Sugar - you'll need regular granulated white sugar for this recipe.
    • Eggs - large eggs, ideally at room temperature.
    • Coconut milk - Canned coconut milk, give it a good shake before opening in case it's separated.
    • Oil - I use canola oil, but use any neutral tasting oil, such as vegetable.
    • Vanilla - I use pure vanilla extract, but you can use coconut extract if you want your cake to be super coconutty. It's already quite coconut flavored without it though!
    • Flour - regular all-purpose flour / plain flour.
    • Baking powder - to make your cake rise and get nice and fluffy.
    • Salt - to balance the flavors.
    • For the coconut glaze, you'll need powdered confectioner’s sugar and canned coconut milk.

    See the recipe card for quantities.

    Instructions

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Mixing the wet ingredients and coconut.

    Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.

    Add the coconut, sugar, eggs, coconut milk, oil and vanilla to a large mixing bowl and beat well for a few minutes, until smooth.

    Mixing the dry ingredients into the batter.

    Sfit in the flour, baking powder and salt and gently mix to combine.

    Batter in a loaf pan, and a baked coconut bread in the pan.

    Pour the batter into the prepared loaf pan and bake in the oven for 55 minutes, or until golden on top and a toothpick inserted into the centre comes out clean. You may need to cover the top with foil if its browning too much. 

    Allow the coconut bread to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

    Mixing the coconut glaze, and drizzling it onto the coconut bread.

    To finish, mix the confectioner’s sugar and coconut milk, adding more sugar or coconut milk if needed to get a thick drizzling consistency, then drizzle onto the completely cooled coconut bread. Sprinkle the top with shredded or flaked coconut.

    A slice of coconut bread with coconut glaze, on a plate.

    Variations

    Try these add-ins for a different flavor to your coconut bread!

    • Chopped nuts: Chopped nuts, such as almonds, pecans, or walnuts, add a bit of crunch and depth of flavor to the cake.
    • Dried fruit: Dried fruit, such as raisins, cranberries, or apricots, adds a touch of sweetness and moisture to the cake.
    • Chocolate chips: Chocolate chips add a delicious chocolate flavor and texture to the cake. Or try butterscotch chips or white chocolate chips.
    • Coconut extract: This cake already tastes quite coconutty, but for even more flavor, try coconut extract.

    Storage

    Allow the cake to cool completely before storing it. This helps prevent condensation from forming inside the container, which can make the cake soggy.

    Store the cake in an airtight container in a cool, dry place, such as a pantry or cupboard, for up to 4 days. Avoid storing it in the refrigerator, as this can cause the cake to dry out.

    If you need to store the cake for an extended period, you can freeze it (without the glaze). Wrap the cake tightly in plastic wrap, then place it in a resealable plastic bag or airtight container. When you're ready to eat it, allow the cake to thaw at room temperature before unwrapping it.

    A coconut bread with a slice next to it on a plate.

    FAQ

    Question 1

    Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    ⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

    📖 Recipe

    Close up of a coconut bread loaf with a slice cut out.

    Coconut Bread

    Kate Hackworthy | Veggie Desserts
    Coconut bread is a sweet cake made with coconut milk and shredded coconut, and has a coconut glaze. Perfect for breakfast, snack, or dessert.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 463 kcal

    Equipment

    • mixing bowl
    • 9x5-inch loaf pan

    Ingredients
     

    • 1 cup sweetened shredded coconut 100g
    • ¾ cup white sugar 150g
    • 3 large eggs at room temperature
    • ½ cup canned coconut milk 115g
    • ½ cup canola oil 120ml
    • 1 teaspoon vanilla extract or coconut extract
    • 1 ¾ cups all-purpose flour 225g
    • 2 teaspoons baking powder
    • ½ teaspoon salt

    For the coconut glaze

    • ¾ cup powdered confectioner’s sugar 75g
    • 1 ½ tablespoons canned coconut milk

    To decorate

    • Shredded or flaked coconut

    Instructions
     

    • Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
    • Add the coconut, sugar, eggs, coconut milk, oil and vanilla to a large mixing bowl and beat well for a few minutes, until smooth.
    • Sfit in the flour, baking powder and salt and gently mix to combine.
    • Pour the batter into the prepared loaf pan and bake in the oven for 55 minutes, or until golden on top and a toothpick inserted into the centre comes out clean. You may need to cover the top with foil if its browning too much.
    • Allow the coconut bread to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
    • To finish, mix the confectioner’s sugar and coconut milk, adding more sugar or coconut milk if needed to get a thick drizzling consistency, then drizzle onto the completely cooled coconut bread. Sprinkle the top with shredded or flaked coconut.

    Nutrition

    Calories: 463kcalCarbohydrates: 58gProtein: 6gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 61mgSodium: 203mgPotassium: 239mgFiber: 2gSugar: 35gVitamin A: 89IUVitamin C: 1mgCalcium: 62mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Cake Recipes

    • Squares of frosted pumpkin bars.
      Pumpkin Bars
    • Figgy Pudding with a slice out on a table.
      Figgy Pudding
    • A slice of lemon cucumber cake on a plate.
      Lemon and Cucumber Cake
    • Slice of cake topped with frosting and hazelnuts.
      Swede (Rutabaga) Nutmeg Cake
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Whitney

      May 02, 2023 at 2:39 pm

      5 stars
      This looks so fluffy and delicious, perfect to wow my friends and family for brunch. I love how versatile it is because you really can add any fruit!

      Reply
    2. Ali

      May 02, 2023 at 2:03 pm

      5 stars
      YUMMY!! This is perfect with a cappuccino for breakfast. But it’s hard to limit it to one slice..

      Reply
    3. Dina Miller

      May 02, 2023 at 1:50 pm

      5 stars
      Huge coconut fans over here 👈🏼 Can’t wait to make!

      Reply
    4. Lily

      May 02, 2023 at 1:33 pm

      5 stars
      The coconut glaze had the perfect amount of sweetness, complimenting the cake. I've been eating this delicious cake with my morning flat white espresso drink. Highly recommend.

      Reply
    5. Hayley Dhanecha

      May 02, 2023 at 11:30 am

      5 stars
      Coconut breat turned out so good for us, baked for a coffee morning to raise some funds for my charity, vanished in no time!!

      Reply

    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • Plate of lentil dahl and rice.
      The BEST Easy Red Lentil Dahl
    • Stack of naan breads on a plate.
      Easy Naan Bread Recipe (yeast-free)
    • Fruit tray on a platter stand.
      How to Make A Fruit Platter (Fruit Tray)
    • Soup in a bowl with a spoon.
      Easy Lentil Soup

    Strawberry Recipes

    • Glass of cream and strawberries.
      Strawberries and Cream
    • Bottle of strawberry syrup on a wooden table.
      Easy Strawberry Syrup
    • A bowl of colorful tasty strawberry spinach salad with walnuts and a 5 ingredient toasted seed dressing with balsamic and maple syrup. Vegan recipe.
      Strawberry Spinach Salad
    • Dish of strawberry compote.
      Easy Strawberry Compote

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • Plate of lentil dahl and rice.
      The BEST Easy Red Lentil Dahl
    • Stack of naan breads on a plate.
      Easy Naan Bread Recipe (yeast-free)
    • Fruit tray on a platter stand.
      How to Make A Fruit Platter (Fruit Tray)
    • Soup in a bowl with a spoon.
      Easy Lentil Soup

    Strawberry Recipes

    • Glass of cream and strawberries.
      Strawberries and Cream
    • Bottle of strawberry syrup on a wooden table.
      Easy Strawberry Syrup
    • A bowl of colorful tasty strawberry spinach salad with walnuts and a 5 ingredient toasted seed dressing with balsamic and maple syrup. Vegan recipe.
      Strawberry Spinach Salad
    • Dish of strawberry compote.
      Easy Strawberry Compote

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts