Coconut Bread Recipe

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This fabulous coconut bread recipe uses creamy coconut yogurt, vanilla, and fresh lime zest. It makes a springy, soft, and moist bread with all the coconut goodness we LOVE!

Top it with honey glaze and grated coconut for a delightful weekend brunch!

A coconut bread cut intlo slices over a white background.

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!

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 beautiful coconut bread!

The recipe is pretty straightforward. The batter combines luscious coconut yogurt, grated coconut, and fresh hints of lime. This simple combination is perfect to enhance the 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 this coconut bread recipe is, and most of all, you’ll LOVE this spongy and perfectly sweet 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 & salt
The ingredients to make coconut bread are arranged over a white background.

HOW TO MAKE COCONUT BREAD recipe

(Note: This is a quick description; the full recipe is at the bottom of the page.)

  • Mix the flour, grated coconut, lime zest, baking powder, and salt in a bowl.
  • 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 mixture and mix gently with a spatula until combined. Add the batter to a pound cake tin, level with a spatula, and bake.
Two images showing coconut bread batter in a glass bowl and then transfrerred to a loaf pan.
  • To dress it up, brush the bread with warm honey and sprinkle over the desiccated grated coconut or coconut flakes. 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!
Close-up of a moist coconut bread recipe topped with grated coconut over a white background.

Recipe Notes

ingredients & substitutions

Flour: You need plain/all-purpose flour, not bread flour. Self-rising flour will work, but it won’t rise as much. I’ve never tested the recipe with gluten-free flour.

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 (not coconut flour!), which is easy to find in the baking aisle and inexpensive. To use coconut leftovers, check out my delicious coconut cookies and chocolate chip cookies!

Yogurt: I used full-fat dairy coconut yogurt, which is creamy and flavorful. But plain, vanilla, or dairy-free coconut yogurt works as well. You can also use low-fat yogurt; it works fine. Make sure the yogurt is at room temperature.

Vanilla extract: Vanilla is essential, and coconut extract would be great to add more coconut flavor, but I leave it out as it’s not a baking staple for many. You can also add 1/2 tsp of cinnamon to the dry ingredients if you like.

Lime zest: The citrusy notes elevate the coconut flavor, it’s a marriage made in heaven. Lemon zest instead of lime is perfectly fine.

Close-up of a slice of tender coconut bread.

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.

Top view of a plate full of coconut bread slices served with raspberries.

Quick bread recipes you’ll love!

Lastly, if you make this incredible coconut bread recipe 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 Recipe

This fabulous coconut bread recipe uses plenty of creamy coconut yogurt, vanilla and fresh lime zest. It makes a springy, soft, and moist bread with all the coconut goodness we love!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coconut bread
Servings: 10
Calories: 258kcal
Author: Katia

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 or coconut 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
  • ¼ teaspoon salt

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). Pour the batter into the prepared pound cake pan and level the top using the spatula.
  • Bake on the middle shelf of the preheated 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 immediately and let it cool on a rack.
  • Honey coconut glaze (optional): Place the honey in a small bowl and microwave for a few seconds until runny (2-3 seconds in my microwave). Once you remove the bread from the loaf pan, brush the top of the loaf 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.

Notes

Nutrition facts: The nutrition values are for one serving (without counting the glaze on top) and are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition

Calories: 258kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 103mg | Fiber: 1g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1mg

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