coconut bread – A super easy bread packed with the tropical goodness of coconut milk, chopped coconut and coconut extract, drizzled with lime glaze for added citrus sweetness. Perfect for breakfast or afternoon snack time! No mixer required!
This coconut bread is one of our family favorites and you can make it with your eyes closed. I am not joking! No mixer required, very easy. All you do is combine the wet and dry ingredients, add some toasted shredded coconut, pour the batter into the bread pan, and pop it in the oven.
Waiting is the hardest part of this delicious recipe. Especially when the sweet coconut scent of this bread is in the air. Now I am drooling just writing about it. already!
What is coconut bread?
Coconut bread is a classic Caribbean quickbread popular for its unique flavor of coconut milk and chopped coconut. Sweet and soft dough like butter is covered with a tangy sweet glaze.
Ball, roll, or loaf – you can choose any of these. However, in this recipe, for some reason, it seems to serve as coconut bread bread, so I changed it to bread.
recipe ingredients
- coconut – Unsweetened shredded coconut and toasted coconut flakes provide an exquisite tropical coconut experience.
- coconut extract and milk – coconut milk It delivers a rich, creamy texture. And coconut extract enhances the tropical taste.
- flour – The main ingredient in this quick bread is none other than all-purpose flour.
- egg – The perfect binder holds dough together and adds moisture.
- lime juice and zest – A hint of tartness enhances the flavor, while the tartness activates the leavening agents.
- butter – Adds a rich buttery flavor while keeping the bread moist.
- baking powder – A leavening agent that gives this bread a nice rise and soft texture.
- glaze – Sifted powdered sugar creates an eye-catching topping, while lime juice delivers a tangy sweet glaze.
how to make coconut bread
bread
- Preparation – Preheat oven to 325°F/163°C. Grease the loaf pan with baking spray and set it aside.
- toasted coconut flakes – Bake the coconut flakes in the oven at 150°C for about 10 minutes until golden brown. Coconut browns quickly, so be careful when browning. Let cool. This can be done the day before.
- wet ingredients – Beat eggs, coconut milk, lime juice, vanilla or coconut extract, and melted butter in a large bowl.
- dry ingredients – Whisk flour, baking powder, salt, butter, sugar and grated lime zest in a small bowl.
- mix wet and dry – Gradually add wet ingredients to whisked flour mixture until thoroughly blended.
- final stretch – Stir in the chopped coconut and scrape down the sides.
- bake – Pour batter into loaf pan, place on center rack, and bake for 50-60 minutes.
- nice – Remove and cool completely before using the glaze.
glaze
- mix – In a small saucepan, combine sugar and lemon juice. Adjust with a teaspoon or more of water as needed to achieve desired consistency. You can also use a fork for this!
- thicken – Adjust glaze consistency as needed. It should be easy to pour and thick.
- drizzle – Spoon the glaze onto the cake so that it drips down the sides.
recipe variations
- Add half a cup of drained crushed pineapple to the batter for a tropical twist.
- Substitute your favorite gluten-free all-purpose mix for all-purpose flour and enjoy gluten-free coconut bread.
tips and tricks
- Coconut flakes will burn quickly, so keep an eye on them while they are browning.
- Chill the pan before glazing so it doesn’t melt and run off.
advance instructions
I can definitely make this the day beforeIt’s just as good the next day perfect for the freezerYou can wrap it up and freeze it. If you want to freeze it whole, thaw it in the refrigerator overnight, or if you want to slice it, just take it out of the freezer and thaw it straight in the toaster oven.
How to eat and store
Enjoy as a snack with your favorite drink, coffee or tea. It can be enjoyed at room temperature or toasted.
homemade coconut bread 3 days at room temperature, in the a week in the refrigerator, and, 1 month in the freezer.
FAQ
I’m not a doctor, but Expert Tell us that coconuts are good for us. Coconut milk, oil, water, flour, and more are all great sources of healthy fats, low-carb content, and vitamins and minerals.
Yes you can, but be careful not to overuse it. Coconut flour is high in fiber and highly absorbent, so you don’t need a lot. I like to mix a tablespoon of baking soda with half a cup of melted coconut oil or butter and half a dozen eggs.
Simple ingredients like regular easy bread: flour, baking powder, sugar, salt, eggs, oil or butter, and liquids. For coconut bread, add coconut extract, replace liquid with coconut milk, and mix in toasted coconut.
what to eat with coconut bread
You’ll love pairing this coconut bread for breakfast or tea with any of the refreshing beverages below.
More Decadent Coconut Dessert Recipes to Try
Conclusion
Super easy coconut quickbread is the perfect way to satisfy your cravings. Want to stay up to date with my latest recipes?Follow me please Instagram.
see how to make
This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and videos.
coconut bread
A super easy bread packed with the tropical goodness of coconut milk, chopped coconut and coconut extract, drizzled with lime glaze for added citrus sweetness. Perfect for breakfast or afternoon snack time! No mixer required!
Preparation: 30 minutes
cooking: 50 minutes
total: 1 time 20 minutes
caribbean
procedure
-
Preheat oven to 325°F/163°C. Grease the loaf pan with baking spray and set it aside.
-
Bake the coconut flakes in an oven at 150°C for about 10 minutes until golden brown. Coconut browns quickly, so be careful when toasting. Let cool. This can be done the day before.
-
Whisk eggs, coconut milk, lime juice, vanilla or coconut extract, and melted butter in a large bowl.
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In a small bowl, whisk together flour, baking powder, salt, butter, sugar and grated lime zest.
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Gradually add wet ingredients to whipped flour mixture until thoroughly blended.
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Stir in chopped coconut and scrape down sides.
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Pour the batter into the bread molds, arrange them in the middle and bake for 50-60 minutes.
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Remove and let cool completely before glazing.
glaze
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In a small saucepan, combine sugar and lemon juice (adjust with 1 teaspoon or more water, if necessary, to achieve desired consistency). stir with a bowl (you can also use a fork for this).
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Adjust the thickness of the glaze to your liking. It should be easy to pour and thick.
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Spoon the glaze over the cake so that the sides are drizzled.
Tips and notes:
- All-purpose flour can be substituted for coconut flour, but only ¼ cup of coconut flour can be substituted to increase the number of eggs. It is best to use a tried and true coconut recipe.
- If you want to use coconut flour, you can buy coconut flour at a health food store or search online for organic coconut flour and buy in bulk as it can be expensive.
- Coconut flakes will burn quickly, so be sure to brown them while cooking. This part can be done in advance.
- Make sure the pan is already cool before glazing and storing.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 1slice| | calorie: 571kcal (29%)| | carbohydrates: 66g (twenty two%)| | protein: 8g (16%)| | obesity: 31g (48%)| | saturated fat: twenty twog (138%)| | cholesterol: 122mg (41%)| | sodium: 237mg (Ten%)| | potassium: 334mg (Ten%)| | fiber: 3g (13%)| | sugar: 31g (34%)| | Vitamin A: 590IU (12%)| | Vitamin C: 1.5mg (2%)| | calcium: 89mg (9%)| | iron: 3.7mg (twenty one%)
