Coconut Bread with Glaze

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Coconut bread with glaze brings a taste of the tropics straight into your kitchen. Each slice glows with a subtle sweetness, creamy coconut notes, and a texture that’s both soft and satisfying. The icing on the cake—quite literally—is a smooth glaze that adds extra sweetness and sheen, making this loaf as pleasing to the eyes as it is to the palate. If you crave an easy, crowd-pleasing bake that tastes like a slice of sunshine, this coconut bread offers just that.

Why Coconut Bread Deserves a Spot in Your Baking Rotation

Coconut bread stands out from classic quick breads with its fragrant aroma, rich crumb, and satisfying chew from shredded coconut. This loaf straddles the line between breakfast and dessert. You can enjoy it plain, toasted with a bit of butter, or dressed up with the glaze and a generous sprinkle of coconut flakes. Its versatility is a huge bonus—you’ll find it fits right in at brunch, turns afternoon coffee into an occasion, and shines as a unique dessert at dinner parties.

Key Features

• Moist, buttery texture
• Aromatic coconut in every bite
• Simple preparation—no mixer required
• Shelf-stable and freezer-friendly
• Customizable with add-ins or flavor twists

Ingredients for Coconut Bread with Glaze

This loaf gets its signature flavor from a combination of coconut milk, shredded coconut, and coconut extract. Supporting players—like eggs, flour, and butter—work together to deliver a structure that’s both sturdy and tender.

For the Bread

• 1 ¾ cups (220g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 large egg yolk
• ¾ cup (180ml) full-fat coconut milk, well shaken
• 1 ½ teaspoons coconut extract (or vanilla, if you prefer)
• 1 ¼ cups (110g) sweetened shredded coconut

For the Glaze

• 1 cup (120g) powdered sugar, sifted
• 3–4 tablespoons coconut milk
• Pinch of salt
• 2–3 tablespoons additional shredded coconut, for topping

Step-by-Step: How to Make Coconut Bread with Glaze

With straightforward steps and no fancy equipment, this recipe welcomes both beginners and confident bakers. Here’s a detailed walkthrough:

1. Prep Your Equipment

• Preheat your oven to 350°F (175°C).
• Grease a standard 9×5-inch loaf pan.
• Line the pan with parchment for easy removal.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• Set aside.

3. Cream Butter and Sugar

• In a large bowl, beat the butter with the sugar until light and creamy.
  Use an electric hand mixer or a strong arm and a sturdy spoon.

4. Add Eggs and Coconut Goodness

• Beat in the eggs and yolk, one at a time, mixing well after each.
• Add coconut extract.
• Pour in the coconut milk and mix until smooth and uniform.

5. Combine Wet and Dry

• Add the dry ingredients into the wet, mixing gently until mostly combined.
• Fold in shredded coconut.
• Be careful not to overmix—stop as soon as no streaks of flour remain.

6. Bake

• Pour the batter into the prepared pan.
• Tap the pan on your counter to release air bubbles.
• Bake for 45 to 55 minutes.
• Check with a toothpick: it should come out clean, with a few moist crumbs.
• Rest the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool fully.

The Coconut Glaze: Finishing Touch

A glossy, coconut milk glaze brings everything together. Once the bread is cool, whip up this silky topping:

• Mix powdered sugar with 3 tablespoons coconut milk and a pinch of salt in a bowl.
• Whisk until smooth and pourable. If too thick, add more coconut milk, a few drops at a time.
• Drizzle generously over the cooled loaf.
• Scatter extra shredded coconut over the glaze for texture and visual appeal.

Texture, Flavor, and Serving Ideas

This loaf is soft and rich inside, while the crust turns a gentle golden brown. The flakes within the batter create melty, chewy pockets, and the glaze seals the loaf with a sweet, subtly creamy cap.

You can serve this bread straight or toast thick slices, then slather with softened butter or coconut cream. For special occasions—like birthdays or brunches—top each plate with berries or a scoop of vanilla ice cream. A swirl of melted dark chocolate over the glaze makes it party-ready.

Expert Tips for Success

Good coconut bread is all about the details. Use these tips to get picture-perfect results every time:

• Measure flour carefully: Scooping straight from the bag packs the flour, leading to a dry loaf. Use a scale, or spoon flour into your cup and sweep the excess.
• Room temperature ingredients: Eggs, butter, and coconut milk should be at room temp to mix smoothly.
• Beat butter and sugar thoroughly: This traps air, helping the bread rise and stay light.
• Fold, don’t overmix: Stir only as much as needed, or the loaf could turn tough.
• Let it cool before glazing: If you apply glaze to a warm loaf, it soaks in and disappears. Wait until it’s fully cool for the best look.
• Extra crunch: For more texture, sprinkle raw or toasted coconut on top of the glaze.
• Batch baking: Double the recipe (use two loaf pans) if you’re feeding a crowd or want a freezer stash.

Variations to Try

You can tweak this bread to suit your tastes or pantry:

Mix in fresh or dried fruit, play with extracts, or tailor the amount of glaze—or skip it entirely.

Storing and Freezing Coconut Bread

Coconut bread stays moist for days if stored properly:

• On the counter: Wrap fully cooled bread in plastic or place in an airtight container. Store at room temperature for up to 3 days.
• In the fridge: For a longer shelf life (up to 1 week), refrigerate tightly wrapped bread.
• Freezing:
  For best results, freeze the bread ungazed. Wrap well in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

To store slices individually, wrap them with parchment between each layer before sealing in a container.

Coconut Bread FAQ

How do I know when the bread is done?
Check with a wooden skewer or toothpick. It should come out mostly clean.

Can I use unsweetened coconut?
Yes, but the bread won’t be as sweet or chewy. If using unsweetened, consider adding an extra tablespoon of sugar to the batter.

Can I make this vegan?
Swap eggs for flaxseed “eggs,” use vegan butter, and make sure your coconut milk is dairy-free. The bread will be a bit denser but still delicious.

From scent to flavor to texture, coconut bread with glaze delivers comfort and flair in every bite. Whether you keep it classic or personalize it with creative twists, this loaf is built for sharing—or savoring quietly with your morning coffee. Happy baking!