Coconut Bread Recipe

Close-up of a coconut bread cut into slices over a white background.

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

Cook Time45

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Keyword: Coconut bread

Servings:

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.
Dry ingredients: Mix flour, grated coconut, baking powder, salt and lime zest in a large bowl until combined.
Wet ingredients: 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.
Make the batter: 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: Place the cake pan on the middle shelf of the preheated oven and bake 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.
Glaze: To make the 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. Enjoy at room temp or slightly warm and soft.

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