Coconut Bread with Glaze

Coconut Bread with Glaze: A Toast to Tropical Flavor

Few things capture the easy charm of a beach vacation quite like coconut bread. Lightly sweet, flecked with shredded coconut, and finished with a simple glaze, this loaf slips effortlessly between breakfast, snack, and dessert. Let’s dive in, step by step, to ensure your coconut bread delivers not just taste, but memory-making aroma and texture.

Why Coconut Bread Shines

Coconut bread isn’t just another quick bread. Coconut milk and shredded coconut instill a distinct, fragrant flavor throughout the loaf, while the glaze creates a gentle sweetness that lingers. Here’s what makes this recipe special:

Aromatics: Toasted coconut fills your kitchen with a scent that feels both indulgent and soothing.
Rich Texture: The crumb stays moist, with chewy coconut flakes for contrast.
Visual Appeal: A snowy drift of coconut on top hints at the bread’s tropical twist.
Versatility: This loaf pairs well with coffee, tea, or even as dessert with a dollop of whipped cream.

Ingredients for Coconut Bread with Glaze

Success starts with the right ingredients. Each component plays a clear role:

Ingredient	Purpose	Notes
Full-fat coconut milk	Keeps bread moist; adds coconut depth	Shake can before opening
Sweetened shredded coconut	Texture and flavor; scattered inside and on top	Avoid desiccated coconut
All-purpose flour	Main structure	Spoon and level into cup for accuracy
Baking powder & baking soda	Help bread rise; create tenderness	Use both for balanced lift
Salt	Calms sweetness; awakens coconut flavor	Just a pinch
Granulated sugar	Sweetens without cloying	You can use coconut sugar optionally
Unsalted butter	Richness, keeping crumb delicate	Room temperature
Eggs + egg yolk	Binds, enriches loaf; yolk adds extra moisture	Large, at room temperature
Coconut extract	Deepens coconut flavor	Optional but recommended
Powdered sugar (for glaze)	Creates smooth, pourable glaze	Sift for lump-free finish
Extra coconut + coconut milk	For topping and thinning the glaze	Adds final layer of flavor

Practical Tip

Let eggs and butter reach room temperature before baking. This ensures even mixing and a softer crumb.

How to Make Coconut Bread with Glaze

Follow these steps for consistently great results. With a few pointers along the way, you’ll avoid common pitfalls and produce a loaf that’s tender, moist, and bursting with coconut.

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment. Leave an overhang for easy lifting.

2. Combine Dry Ingredients

In a medium bowl, whisk together:
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Set aside for later.

3. Cream Butter and Sugar

In a large bowl, beat ½ cup unsalted butter with 1 cup granulated sugar until light and fluffy—about 3-4 minutes if using an electric mixer.
Add 2 large eggs plus 1 extra yolk, one at a time, beating well after each addition.
Stir in 1 teaspoon coconut extract for extra depth.

4. Bring in the Coconut Flavors

Gently beat in 1 cup full-fat coconut milk (shake the can before measuring) until fully blended.

5. Mix It All Together

Add the dry ingredients to the wet ingredients in two parts. Stir gently, just until almost combined.
Fold in 1½ cups sweetened shredded coconut. Don’t overmix—stop when you don’t see dry flour anymore.

6. Fill the Pan and Bake

Spoon the batter into the prepared loaf pan. Smooth the top.
Sprinkle ¼ cup extra shredded coconut evenly over the batter for a crisp, toasty finish.
Bake for 50-60 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out mostly clean.
If coconut topping browns too fast, loosely tent bread with foil.

7. Cool Completely

Let bread cool in the pan 10 minutes.
Lift onto a wire rack and cool completely before glazing.

8. Prepare the Coconut Glaze

In a small bowl, whisk:
1 cup powdered sugar
2-3 tablespoons coconut milk (add gradually)
A pinch of salt
¼ teaspoon coconut extract (optional)

You’re looking for a thick but pourable consistency. Drizzle over the cooled loaf, and let it set for 20 minutes before slicing.

Tips for Perfect Coconut Bread

Weigh Your Flour: For best results, use a kitchen scale. Too much flour can dry the loaf.
Cream Thoroughly: Take time to cream the butter and sugar. This gives the bread lift and a tender crumb.
Avoid Overmixing: Stir in dry ingredients gently. Overmixing leads to a dense, chewy bread.
Check for Doneness: Ovens vary. Begin checking around 50 minutes. The bread is done when a tester comes out clean or with a few moist crumbs.
Let Cool Before Glazing: The glaze will set neatly if applied to a cool loaf, rather than melting and running off.

Serving Suggestions and Pairings

This coconut bread works well plain, but it also pairs beautifully with a few add-ons:

Tropical Touch: Add diced mango or pineapple to the batter for some fruity bursts.
For Brunch: Serve thick slices with yogurt, fresh berries, and a dusting of lime zest.
Dessert Option: Top with vanilla ice cream and a drizzle of dark chocolate.

Variations to Try

Lime Coconut Bread: Add 1 tablespoon lime zest to the batter.
Nutty Crunch: Fold in ½ cup toasted pecans or almonds.
Coconut-Chocolate Swirl: Swirl ¼ cup mini chocolate chips into the batter.

Feel free to experiment—think of this loaf as a blank tropical-inspired canvas.

Storage and Freezing

Coconut bread keeps its tender crumb and fresh flavor when stored right.

At Room Temperature

Wrap bread tightly in plastic wrap or store in an airtight container.
Keeps for up to 3 days.

In the Refrigerator

For longer storage, place wrapped loaf in the fridge.
Good for up to 1 week.
Let slices come to room temperature before serving, or warm briefly in the microwave.

Freezing

Wrap unglazed, cooled bread tightly in plastic wrap, then aluminum foil.
Freeze for up to 3 months.
Thaw overnight in the fridge. Pour glaze on just before serving.

Troubleshooting Common Issues

Bread Stuck to Pan: Parchment helps. Always line the pan and leave an overhang.
Dry Loaf: Don’t overbake. Keep an eye on time. Add a tablespoon more coconut milk if batter seems thick.
Dense Texture: Too much mixing can cause a heavy loaf. Gently fold ingredients.

Frequently Asked Questions

Can I Use Unsweetened Coconut?

Yes, but sweetened coconut keeps the loaf moist and adds a light chew. If using unsweetened, add a bit more sugar—try 2 extra tablespoons.

What if I Don’t Have Coconut Extract?

Pure vanilla extract or almond extract gives pleasant background notes, though the coconut flavor won’t pop quite as much.

Can I Replace Coconut Milk with Dairy Milk?

You can substitute whole milk in a pinch. The coconut flavor will be less pronounced, but you’ll still get a lovely loaf.

Homemade coconut bread with glaze is a satisfying slice of paradise, whether you’re reaching for a quick breakfast or a sweet treat. It’s straightforward to make, a joy to serve, and easy to adapt. Pull the ingredients together, toast some coconut, and treat yourself to a little tropical flavor—no plane ticket required.

Coconut Bread with Glaze
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Why Coconut Bread Shines