Coconut Bread with Glaze Recipe

I love bread that’s basically cake in disguise — and this Coconut Bread with Glaze is exactly that: moist, slightly crumbly, packed with toasted coconut flavor and a shiny, tangy glaze that soaks into the top in all the right spots. It’s the kind of sweet loaf that works for breakfast with coffee, for a snack with afternoon tea, or for bringing to someone’s house when you want to look like you tried (but not too hard).

My husband is shameless about this one. He will slice it at midnight, flinging a napkin over his shoulder like he’s on some late-night snack mission. The kids call it “the coconut cake that can stand on its own.” It started as a test batch when I had a jar of coconut and too much optimism; now it’s a Sunday ritual. Once I forgot to toast the coconut and we ate the loaf anyway — still good, but we all agreed the toasted version is like hearing your favorite song live.

Kitchen Talk

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This loaf has small moods. Sometimes the batter looks like pancake batter, sometimes like cake batter — both are okay. I almost always toast the coconut before folding it in; the aroma will stop you in your tracks and make you flirt with the oven door. One time I swapped half the butter for yogurt because I was trying to be “healthy” and it was still delicious, albeit less decadent. Also: if you’re tempted to overmix, stop. It will still be fine. The only real mistake is not letting it cool enough before glazing — hot cake makes the glaze run everywhere and you’ll cry into your napkin.

Shopping Tips

– Baking Basics: Use all-purpose flour for the classic crumb. If you want gluten-free, a 1:1 blend usually behaves best.
– Fats & Oils: Unsalted butter gives the best flavor; use a neutral oil only if you’re out of butter and don’t want the richness.
– Eggs: Room-temperature eggs incorporate better, so pull them out of the fridge 15–30 minutes before you start.
– Nuts & Seeds: Shredded coconut — unsweetened or sweetened — is your call; unsweetened keeps sweetness in your control and toasts more crisply.
– Flavor Boosts: Grab pure vanilla and consider a lemon or lime for zest to add brightness to the glaze.

Prep Ahead Ideas

– Toast the coconut a day ahead and store in an airtight container so it’s ready to fold in at the last minute.
– Mix the dry ingredients and store them in a zip-top bag or jar; when you’re ready, add the wet stuff and bake.
– Make the glaze the morning of or the night before and keep it refrigerated in a small container; whisk to loosen before using.
– Store cooled, wrapped loaf in the fridge if you won’t eat it within a day; bring slices to room temp or warm them briefly for best texture.

✔Time-Saving Tricks

– Toast coconut in a single sheet on a rimmed pan while your oven preheats; it takes just a few minutes and you can watch it closely.
– Use a stand mixer or a sturdy whisk for quick mixing, but don’t overdo it — a few streaks of flour are okay.
– If you’re short on time, bake in a couple of mini loaf pans to reduce bake time slightly and make the loaf gift-ready.
– Make the glaze while the loaf cools — it only takes a minute to whisk together.

✔Common Mistakes

– Letting the loaf cool too little before glazing — the glaze will run off and the top won’t set properly.
– Over-toasting coconut until it’s dark brown — it goes from perfect to bitter fast; pull it when it’s golden.
– Overmixing the batter — gives you a dense loaf instead of a tender crumb. Fold gently.
– Using sweetened coconut and extra sugar in the batter without adjusting — taste the batter and be conservative if you’ve added extra sweetness elsewhere.

What to Serve It With

– A strong, hot coffee or an iced latte for contrast.
– Thick Greek yogurt and fresh berries for a slightly tangy breakfast plate.
– A smear of lemon curd or whipped cream for dessert-level indulgence.
– Simple green tea if you want something light and calming.

✔Tips & Mistakes

– Let the loaf cool 20–30 minutes before glazing so the glaze glues to the top instead of sliding off.
– If your coconut sinks to the bottom, toss it with a teaspoon of flour before folding in next time.
– Check the center with a toothpick — if it comes out with a few moist crumbs, that’s perfect.
– Want crunchy edges? Bake an extra 5 minutes, but watch it like a hawk.

✔Storage Tips

Wrap leftover slices tightly in plastic or keep in an airtight container in the fridge for up to 5 days. You can freeze slices for up to 2 months — thaw on the counter or warm briefly in the toaster oven. Cold slices are fine for a quick grab-and-go breakfast; I’ll be honest, I’ve eaten this straight from the fridge and it still hit the spot.

✔Variations and Substitutions

– Unsweetened shredded coconut swaps for sweetened if you want less sugar; you may want a touch more glaze.
– Swap half the butter for coconut oil for extra coconut flavor and a dairy-free option (adjust if your oven runs hot).
– Stir in chopped macadamia nuts or toasted almonds for a crunchy twist.
– Use yogurt or sour cream in place of some butter for a tangy, moister crumb.
– Want citrus? Add a tablespoon of lime or lemon zest to the batter for a bright lift.

Frequently Asked Questions

Coconut Bread with Glaze Recipe

This tender coconut loaf is packed with sweet coconut and finished with a creamy coconut glaze. Perfect for brunch or coffee breaks.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 1.75 cup all-purpose flour
• ▢ 0.67 cup granulated sugar
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 0.75 cup unsweetened coconut milk well shaken
• ▢ 0.33 cup plain yogurt room temperature
• ▢ 0.33 cup coconut oil, melted slightly cooled
• ▢ 2 large eggs room temperature
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp coconut extract optional but tasty
• ▢ 1 cup sweetened shredded coconut lightly packed
• ▢ 0.75 cup powdered sugar for the glaze
• ▢ 2 tbsp coconut milk for the glaze; add more to thin
• ▢ 0.25 tsp coconut extract for the glaze
• ▢ 0.25 cup toasted shredded coconut for topping

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
• Whisk flour, sugar, baking powder, and salt in a large bowl.
• Beat eggs, coconut milk, yogurt, melted coconut oil, vanilla, and coconut extract in another bowl until smooth.
• Add wet ingredients to dry and stir just until no dry streaks remain. Fold in shredded coconut.
• Scrape batter into the pan and smooth the top. Bake 50–60 minutes, tenting with foil if browning quickly.
• Cool 10 minutes in the pan, then lift out and cool completely on a rack.
• Whisk powdered sugar with coconut milk and a splash of coconut extract until pourable.
• Drizzle glaze over the cooled loaf. Sprinkle toasted coconut on top and let set 15 minutes before slicing.

Notes

Try folding in a teaspoon of lime zest for a bright twist, or swap half the vanilla for almond extract. For neat slices, chill the glazed loaf 20 minutes before cutting. Store airtight at room temperature for 2 days, or freeze sliced pieces for up to 2 months.

This recipe is an original creation inspired by classic Coconut Bread with Glaze Recipe flavors. All ingredient ratios and instructions are independently developed.