Easy Coconut Bread Recipe
User Reviews
5
Easy Coconut Bread Recipe
Description
This Easy Coconut Bread Recipe starts with creaming softened salted butter and granulated sugar until light. Beaten eggs, coconut extract, and full-fat coconut milk are incorporated before folding in all-purpose flour, baking powder, salt, and shredded sweetened coconut. The batter is poured into a greased loaf pan and baked at 350ºF for about 65 minutes until a toothpick inserted comes out clean.
The resulting bread has a golden crust with a tender crumb filled with bursts of sweet coconut. Once cooled, a glaze made of powdered sugar, coconut milk, and melted salted butter is spread on top, then sprinkled with more shredded coconut for added flavor and decoration.
This loaf can be sliced and served as a snack, breakfast item, or dessert, showcasing a rich coconut aroma and balanced sweetness from the glaze and coconut pieces. Its moist texture makes it pleasant fresh or warmed.
Storing the bread in an airtight container at room temperature preserves freshness for up to three days, or refrigeration can extend it slightly. For longer storage, the whole loaf or individual slices can be frozen, with thawing recommended at room temperature or briefly microwaved.
Ingredients
Bread
- 1½ cups all-purpose flour (188g)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter softened (114g, salted
- ⅔ cup granulated sugar (133g)
- 3 egg room temperature, large
- 1 teaspoon coconut extract (optional)
- ½ cup coconut milk full-fat
- 1 cup coconut shredded, sweetened
Glaze
- 1 cup powdered sugar
- 2 tablespoons coconut milk full-fat
- 1 tablespoon butter melted, salted
- coconut for sprinkling on top, shredded, sweetened, additional
Instructions
- Preheat the oven to 350ºF.
- In a small mixing bowl, combine flour, baking powder, and salt and set aside.
- In a larger mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in eggs, coconut extract, and coconut milk.
- Stir in flour mixture until just combined.
- Stir in shredded coconut.
- Pour into a greased 9x5 inch loaf pan and bake in the center of the oven for 65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let rest in pan for 10 minutes.
- Loosen edges from pan with a butterknife (or something of that nature), and turn onto a wire rack to finish cooling.
- When the loaf is cool, combine powdered sugar and coconut milk, and spread it over the loaf. Sprinkle with additional shredded coconut as desired. Slice and serve.
Notes
- To store, keep leftover coconut bread in an airtight container at room temperature for up to 3 days; refrigeration extends it by a day or two.
- Freeze whole loaves by wrapping tightly with plastic wrap or placing in freezer-safe containers for up to 3 months; thaw in the refrigerator before slicing.
- Freeze individual slices separately wrapped in plastic, then place in freezer bags for up to 3 months; thaw slices on the counter or microwave briefly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 307mg | 13% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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