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