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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


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. 


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:


  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 panAdjust 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!


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