Coconut Sweet Bread

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This moist coconut bread is packed with shredded coconut and topped with a dreamy coconut glaze. Easy to make, beautifully tender, and perfect for brunch or dessert.

Prep Time15

Cook Time50

Cooling Time2

Total Time3 5

Course: Dessert

Cuisine: American

Keyword: coconut, sweet bread

Servings: people

Author: Jillian Wade

Equipment

9x5-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)

US Customary - Metric

Instructions

Preheat & Prep:

Preheat your oven to 350°F (175°C). Spray a 9x5-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

Here are some storage, freezing, and make-ahead tips for this coconut bread recipe.

To store: Keep in an airtight container at room temperature for up to 3 days. For extended storage, refrigerate for up to 5 days (bring to room temperature before serving).

To freeze: Wrap the cooled, unglazed loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

To make ahead: Bake the loaf a day in advance and glaze before serving. You can also toast the coconut flakes ahead and keep them in an airtight jar.

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