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This baked coconut bread has a moist and buttery texture, with lots of tropical coconut flavor, and a sweet coconut glaze. It’s super simple to make using coconut milk, shredded coconut, and no special ingredients. This bread is reminiscent of a banana bread or cake, but less sweet and fabulous for serving with tea and coffee, as a breakfast, snack, or dessert. 

A slice of coconut bread on a plate

Why You Will Love This Recipe

If you enjoy sweet breads and coconut desserts, you will love this coconut bread. Think of this recipe as a mix between banana bread and coconut cake.

It’s an easy recipe that’s fun to serve with teas & coffee, and the coconut flavor really comes through thanks to a few simple ingredients.

Coconut is a super popular ingredient in the Caribbean and in many Puerto Rican recipes. You’ll see it used often in my recipes, both sweet and savory.

If you’re a fan of this bread, be sure to also try my recipes for arepas de coco and arroz con dulce (coconut rice pudding).

bowls of coconut milk, sugar, and more

Ingredients

Here’s your grocery list for making this coconut bread:

For the Bread

For the Glaze

See recipe card for quantities.

Step by Step Instructions

toasted coconut on a sheet pan
Toast the shredded coconut. Preheat the oven to 325° F / 163° C and toast the shredded coconut for 5-10 minutes, or until golden brown.
a loaf pan being sprayed with nonstick
Prep the oven & loaf pan. Adjust the oven to 350° F / 177° C and grease a loaf pan with nonstick spray or butter.
flour with salt and baking powder in a bowl
Mix the dry ingredients. In a large mixing bowl combine the flour, baking powder, and salt. Mix to combine.
butter and sugar creamed in a bowl
Mix the wet ingredients. In a smaller mixing bowl cream together the butter and sugar until light in color and fluffy. Mix in the eggs first, then the coconut milk, lime zest, and vanilla extract. 
coconut bread batter in a bowl
Combine the wet & dry ingredients. Fold in the wet ingredient mixture into the dry and continue to gently mix until combined. 
toasted coconut being mixed into batter
Fold in shredded coconut. Fold in the toasted coconut. Pour the batter into the greased loaf pan.
coconut glaze in a bowl
Bake & prep the glaze. Bake for 45 minutes to an hour, or until a toothpick comes out clean when poked into the center of the bread. While it bakes, whisk together powdered sugar & coconut milk in a bowl to make the glaze.
coconut bread on a white counter
Cool & glaze. Let the bread cool for at least 15 minutes in the pan before transferring to a wire rack. Once cooled completely, pour the glaze over top, plus some additional shredded coconut (optional). Slice & enjoy!

Tip: Feel free to substitute the vanilla extract with coconut extract if you want to really amp up the coconut flavor!

Perfect Pairings

I love serving this dessert with coffee, teas, or other pastries & sweet breads. Here are some tasty ideas:

Puerto Rican Café con Leche

Authentic Moroccan Coffee (10 Minutes)

Moroccan Mint Tea

Spanish Hot Chocolate

Authentic Puerto Rican Quesitos (in 30 minutes!)

Banana Oat Muffins with a Chocolate Drizzle

Pastelillos de Guayaba (Guava Pastries)

Pan de Mallorca (Puerto Rican Sweet Bread)

And if you like coconut flavored desserts, also be sure to try this Puerto Rican Coconut Rice Pudding (Arroz con Dulce) and my Salted Coconut Flan.

coconut bread in a loaf pan

Options for Toasting Your Shredded Coconut

While you can sometimes find shredded coconut already toasted, here are a couple easy ways to do so yourself:

  • Bake your shredded coconut in the oven at 325° C / 163° C for 5-10 minutes or until golden brown. 
  • Toast in a sauté pan over medium heat, shaking the pan often to brown evenly.

More Coconut Flavor

Feel free to add a teaspoon or two of coconut extract to your batter to amp up the coconut flavor in this bread. You can also add a bit to the glaze!

You can also garnish the bread with additional toasted shredded coconut (or plain shredded coconut) for additional texture and flavor.

coconut bread on a white counter

Equipment

I recommend using a standard loaf pan to bake this coconut bread.

You will also need a sheet pan or frying pan to toast the coconut as well as a couple mixing bowls to mix the wet & dry ingredients, plus the coconut glaze.

More Coconut Recipes

5 Ingredient Arepas de Coco (Fried Coconut Bread)

3 Ingredient Coconut Whipped Cream

Puerto Rican Tembleque (Coconut Pudding)

Arroz con Dulce (Coconut Rice Pudding)

Puerto Rican Salted Coconut Flan

5 Minute Coconut Mojito

Gluten Free Vanilla Cake with Coconut Cream Cheese Frosting

Piragua (Shaved Ice)
A slice of coconut bread on a plate

Storage

I recommend storing this bread the same way you would a banana bread or cake!

You can slice it or keep it whole, wrap with plastic wrap or place in an air tight container, and refrigerate for up to 1 week.

I also really enjoy slicing this and freezing, this process keeps maximum moisture and prevents the bread from drying out.

Enjoy,

Salima written in cursive
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Baked Coconut Bread with A Coconut Glaze

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  • Author: Salima Benkhalti
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: breakfast, brunch, snack, dessert
  • Method: baked
  • Cuisine: Latin, African
  • Diet: Vegetarian
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Description

This baked coconut bread has a moist and buttery texture, with lots of tropical coconut flavor, and a sweet coconut glaze. It’s super simple to make using coconut milk, shredded coconut, and no special ingredients. This bread is reminiscent of a banana bread or cake, but less sweet and fabulous for serving with tea and coffee, as a breakfast, snack, or dessert. 

Ingredients

Units Scale

For the Bread:

  • 1/2 cup shredded coconut + more for the garnish (optional)
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • a pinch of salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 3/4 cup full-fat coconut milk
  • 1/2 tsp lime zest + more for garnish (optional)
  • 1 tsp vanilla extract (can also use coconut extract)

For the Glaze:

Instructions

  1. Toast the shredded coconut. Preheat the oven to 325° F / 163° C and toast the shredded coconut for 5-10 minutes, or until golden brown.
  2. Prep the oven & loaf pan. Adjust the oven to 350° F / 177° C and grease a loaf pan with nonstick spray or butter.
  3. Mix the dry ingredients. In a large mixing bowl combine the flour, baking powder, and salt. Mix to combine.
  4. Mix the wet ingredients. In a smaller mixing bowl cream together the butter and sugar until light in color and fluffy. Mix in the eggs first, then the coconut milk, lime zest, and vanilla extract. 
  5. Combine the wet & dry ingredients. Fold in the wet ingredient mixture into the dry and continue to gently mix until combined. 
  6. Fold in shredded coconut. Fold in the toasted coconut. Pour the batter into the greased loaf pan.
  7. Bake & prep the glaze. Bake for 45 minutes to an hour, or until a toothpick comes out clean when poked into the center of the bread. While it bakes, whisk together powdered sugar & coconut milk in a bowl to make the glaze.
  8. Cool & glaze. Let the bread cool for at least 15 minutes in the pan before transferring to a wire rack. Once cooled completely, pour the glaze over top, plus some additional shredded coconut & lime zest (optional). Slice & enjoy!

Notes

You can garnish the bread with additional toasted shredded coconut (or plain shredded coconut) for additional texture and flavor. 

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!