This post contains affiliate links. Please see our disclosure policy.
This Coconut Sweet Bread is moist, full of tropical flavor, and topped with a sweet coconut glaze. Enjoy it for breakfast, brunch, or a cozy snack.
Bread with Coconut
If a soft coconut macaroon and a buttery loaf cake had a baby, it would be this bread with coconut. Sweetened shredded coconut adds chewy texture, coconut milk and yogurt make it impossibly moist, and a silky coconut glaze finishes it off just right.
Plus, this coconut bread recipe is bursting with coconut flavor in every bite. The drizzle of coconut glaze and a sprinkle of toasted coconut puts this bread over the top. Every bite feels like a taste of a tropical vacation.
Coconut Bread Ingredients
I’ve listed out everything you need to make this bread, along with some substitution recommendations.
Coconut Sweet Bread:
- 1 ¾ cups all-purpose flour – Flour adds structure to the bread. I have not tested other types of flour with this recipe.
- 1 tsp baking powder – Helps the bread rise while baking. Do not leave this out.
- ½ tsp baking soda – Creates a lift in the bread as it reacts with the Greek yogurt.
- ½ tsp salt – Enhances the overall flavor. You can use Kosher or sea salt.
- ¾ cup granulated sugar – Sweetens the bread.
- ½ cup light brown sugar – Adds a slight caramel flavor. You can use dark brown sugar instead.
- 2 large eggs – Binds the batter together.
- ½ cup coconut milk – Creates the rich coconut flavor in the bread. Use Whole milk plus ½ teaspoon of coconut extract as a substitute.
- ½ cup full-fat Greek yogurt – Adds a slight tang and adds to the moisture of the bread. Use sour cream or regular yogurt if you do not have Greek yogurt.
- ½ cup vegetable oil – The oil adds moisture and softness to the bread. You can also use canola oil, coconut oil, or light olive oil as alternatives.
- 1 tsp vanilla extract – Gives warmth to the bread. Use almond extract if needed.
- 1 tsp coconut extract – Boosts the coconut flavor. You can use more vanilla extract if you do not have coconut extract, but it will affect the overall coconut flavor.
- 1 cup sweetened shredded coconut – The shredded coconut adds to the coconut flavor and creates a delightful texture.
Coconut Glaze:
- 1 cup powdered sugar – The base of the glaze that creates a sweet flavor. You can make your own powdered sugar by blending granulated sugar into powder.
- 2–3 Tbsp milk – Use the milk to thin out the consistency of the glaze. Use any type of milk.
- Toasted coconut flakes – Add a beautiful texture to the top of the bread by adding a delightful crunch. You can leave the flakes off, but I highly recommend adding them.
How To Make Coconut Bread
To make this bread, mix the bread batter ingredients, bake, make the glaze, and drizzle it over the baked bread. Let me show you how.
- Preheat and prep your loaf pan (9×5-inch) by spraying it with non-stick spray. Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the wet ingredients and both sugars together until smooth.
- Combine the wet and dry ingredients just until they are mixed. Then gently fold in the shredded coconut.
- Pour the mixture into the prepared pan.
- Bake for 50 to 60 minutes, covering it with foil toward the end if it browns too quickly. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely (at least 2 hours).
- Make the glaze and drizzle over the cooled loaf. Sprinkle with toasted coconut if using.
- Let the glaze set, slice, and serve!
Essential Recipe Tips
Don’t overmix the batter. Mix until just combined to keep the crumb tender, not tough.
Check your coconut milk. Give it a good shake to mix the cream and liquid evenly.
Cool completely before glazing. This prevents the glaze from melting and soaking into the loaf.
Coconut Sweet Bread
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- measuring cups and spoons
- Rubber spatula
- Wire rack
Ingredients
For the Coconut Bread:
- 1 ¾ cups 210g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 150g granulated sugar
- ½ cup 100g light brown sugar, packed
- 2 large eggs, room temperature
- ½ cup 120ml coconut milk (full-fat, canned, well shaken)
- ½ cup 120ml full-fat Greek yogurt
- ½ cup 120ml vegetable oil
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
For the Coconut Glaze:
- 1 cup 120g powdered sugar, sifted
- 2-3 Tbsp milk
- ¼ tsp coconut extract
- Toasted coconut flakes, for garnish (optional but highly recommended)
Instructions
Preheat & Prep:
- Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Whisk Wet Ingredients and Sugars:
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, coconut milk, sour cream, oil, vanilla extract, and coconut extract until smooth and well combined.
Combine:
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix. Fold in the shredded coconut.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with foil in the last 15 minutes.
Cool:
- Let the bread cool in the pan for 10–15 minutes before removing it and transferring it to a wire rack to cool completely.
Make the Glaze:
- Once the bread is thoroughly cooled, which takes about 2 hours, whisk together the powdered sugar, coconut milk, and coconut extract to create a smooth glaze.
- Drizzle it over the top of the bread, letting it drip down the sides. Immediately sprinkle with toasted coconut flakes if using.
Set & Serve:
- Let the glaze set for 15–20 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Coconut Bread Recipe FAQs
While you can use low-fat milk or yogurt, I recommend using the full-fat versions as this adds to the moisture and texture of the bread.
Use a toothpick to insert into the center of the bread. If it comes out clean, the bread is done baking.
Definitely! Evenly divide the batter among the muffin tins and bake at 350°F for 8 to 12 minutes.
More Desserts
Here are a few more desserts you will love.
