Coconut Bread
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This fabulous coconut bread is full of creamy coconut yogurt and flavored with vanilla and fresh lime zest. It’s springy, soft, and moist with all the coconut goodness we love!
Top it with honey glaze and grated coconut for a delightful weekend brunch!
A few years back, I shared this yummy and easy yogurt bread, which quickly became one of the most popular desserts on The Clever Meal. It got tons of rave reviews from many readers!
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Lately, I figured it was time to try another version that was just as moist and delicious, and I took inspiration from that recipe. And today, I am here to welcome you to this wonderful coconut bread!
The recipe is pretty straightforward. The batter combines luscious coconut yogurt, grated coconut, and fresh hints of lime. This simple combination is guaranteed to enhance that amazing coconut flavor.
I LOVE baking with yogurt, whether it’s coconut bread, raspberry bread, or muffins. Yogurt boasts a high protein content, adds a lovely tangy flavor, and keeps the crumbs moist for days.
The honey glaze with grated coconut is optional but highly recommended. It makes the bread so pretty, especially if you garnish the top with a few flowers!
You’ll love how easy the recipe is, and most of all, you’ll LOVE this spongy and perfectly sweet coconut bread for breakfast, Mother’s Day, weekend brunch, or any time. Enjoy!
List of the ingredients
- Eggs
- All-purpose flour
- Coconut yogurt
- Desiccated grated coconut
- Sugar
- Vegetable oil
- Lime zest & vanilla extract
- Baking powder
HOW TO MAKE COCONUT BREAD
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- In a bowl, mix the flour with lime zest and baking powder.
- In a second bowl, beat the eggs and sugar until pale and fluffy. I recommend using a stand mixer or an electric beater.
- Add the yogurt, vanilla extract, and oil. Beat for a few seconds.
- Stir in the flour and mix gently with a spatula until just combined. Add the batter to a pound cake tin, level with a spatula, and bake.
- To dress it up, brush the bread with warm honey and sprinkle over the desiccated grated coconut. But you’re welcome to dust it with icing sugar or drizzle with a lemon glaze or melted chocolate, as I did for this cake. Easy peasy!
Recipe Notes
ingredients & substitutions
Flour: You need plain/all-purpose flour. Self-rising flour will work, but it won’t rise as much.
Eggs: Use two large eggs at room temperature, not fridge cold.
Sugar: Regular white sugar or caster sugar.
Vegetable oil: It’s easy to stir into the batter and great for keeping the crumbs moist. Any neutral-flavored oil, such as canola or vegetable oil, will work fine.
Grated coconut: I used unsweetened desiccated grated coconut, which is easy to find in the baking aisle and not expensive. To use coconut leftovers, check out my delicious coconut cookies and chocolate chip cookies!
Yogurt: I used full-fat coconut yogurt, which is creamy and flavorful. But plain or vanilla yogurt works as well. You can also use low-fat yogurt; it works fine. Make sure the yogurt is at room temperature.
Vanilla extract: to add more flavor.
Lime zest: The citrusy notes elevates the coconut flavor, it’s a marriage made in heaven. Lemon zest instead of lime is perfectly fine.
Storage Tips
You can store this coconut bread at room temperature. Allow it to cool completely and store in an airtight container for 3-4 days. To freeze, place it in a freezer bag or airtight container and freeze for up to 2 months. To serve it, thaw it in the refrigerator overnight and then let the bread come to room temperature before serving, or microwave for 10 seconds until nice and soft.
More dessert recipes you’ll love!
- Chocolate beetroot cake
- Strawberry ricotta cake
- Raspberry ricotta cake
- Orange cake
- Ricotta almond cake
- Vegan chocolate cake
- Fruit cake
Lastly, if you make this incredible coconut bread or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!
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Coconut Bread
Ingredients
- 2 large eggs, at room temperature
- ½ cup (100 grams) sugar
- ⅓ cup + 1 Tbsp (95 ml) vegetable oil
- 1 cup (250 grams) full-fat coconut yogurt, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup (220 grams) all-purpose flour
- ½ cup (50 grams) desiccated grated coconut
- 1 lime or lemon zest
- 2 teaspoons baking powder
Honey glaze + coconut
- 2 tablespoon honey
- ¼ cup (25 grams) desiccated grated coconut
Instructions
- Preheat your oven to 355°F/180°C and line a loaf pan with parchment paper. You can also generously grease the pan with butter and flour, shaking out excess flour. Set aside.
- Mix flour with baking powder and lime zest in a large bowl until combined.
- Add the eggs and sugar to a second bowl and beat until well combined and fluffy. I recommend using an electric beater to make the batter airy and fluffy, but a balloon whisk is ok too. Add the yogurt, oil, and vanilla extract and keep beating/whisking until well combined and pale.
- Using a spatula, mix the flour gently with the wet ingredients until the batter is combined (it looks a bit grainy, but that's fine). Transfer the batter to the prepared pound cake pan and level the top using the spatula.
- Bake on the middle shelf of the oven for about 40-45 minutes. I recommend checking the doneness after 40 minutes by inserting a toothpick in the center. If it comes out clean, the coconut bread is ready; remove it from the oven straight away and let it cool on a rack.
- Honey glaze (optional): Place the honey in a small bowl and microwave for a few seconds until runny (it takes 2-3 seconds in my microwave). Once you remove the bread from the loaf pan, brush it with runny honey while it's still warm. Sprinkle it with grated coconut and gently press it with your hand to make the coconut stick to the bread.
