This soft coconut bread with glaze is made with butter, shredded coconut, coconut milk, and a powdered sugar drizzle—perfectly moist and tropical.
So let me tell you about the time I accidentally created a new household obsession. It started with a can of coconut milk leftover from curry night, a half-empty bag of shredded coconut that had somehow survived my pantry purge, and a mood. You know the one—where you want something cozy and sweet but not full-on cake-level indulgent.
I wasn’t even expecting much when I whipped this up. But that smell coming out of the oven? I just stood there like a cartoon character, nose-first, floating toward the oven door. One slice in, and my husband—who “doesn’t even like coconut that much”—declared it his new favorite.
I’ve made it three times since. And once, I ate it standing over the counter with a fork. No regrets.
Why You’ll Love This Coconut Bread with Glaze Recipe?
Okay, first things first—this isn’t some dry, forgettable tea loaf. This is:
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Moist, buttery, and full of rich coconut flavor.
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Finished with a silky coconut glaze that makes it feel like you meant to make dessert.
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Easy. Like, no mixer required if you don’t feel like it.
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Great for brunch and snacking and second dessert.
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Freezer-friendly (in theory, anyway… we’ve never had leftovers long enough to test that).
Also, it holds up beautifully when toasted with a pat of butter the next day. Just saying.
Ingredient Notes:
You don’t need anything fancy here—just a few ingredients working hard behind the scenes:
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All-Purpose Flour: Good ol’ reliable.
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Baking Powder + Baking Soda: We want a little lift and softness, not a doorstop.
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Butter: Go unsalted so you can control the salt levels.
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Eggs + Extra Yolks: That extra richness? It’s from the yolks. Don’t skip.
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Coconut Milk: Full-fat. The stuff from a can, not the refrigerated drink version.
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Coconut Extract: Optional, but if you’ve got it? Use it.
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Sweetened Shredded Coconut: Adds sweetness and that toasty texture.
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Powdered Sugar + Coconut Milk: For the glaze, and honestly, the drizzle makes the loaf.
How To Make Coconut Bread with Glaze?
Step 1: Preheat + Prep Your Pan
Set your oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment paper. Trust me—parchment is your friend when it’s time to lift that baby out.
Step 2: Mix the Dry Stuff
In a big bowl, whisk together the flour, baking powder, baking soda, and salt. You want it nice and even—no surprise lumps of baking soda, please.
Step 3: Cream Butter and Sugar
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In another bowl, beat the softened butter and sugar until it’s light and fluffy. Or until your arm gives out—do what feels right. You’re looking for pale and creamy here.
Step 4: Add Eggs + Milk
Drop in your eggs and yolks one at a time. Then pour in that glorious coconut milk and coconut extract (if using). The batter might look a little loose and dreamy—that’s good.
Step 5: Combine It All
Pour your wet mixture into the dry bowl. Stir gently. Add the shredded coconut and fold until just combined. If the batter looks a little lumpy, it’s fine. Rustic, even.
Step 6: Bake
Pour into your loaf pan, smooth the top, and pop it into the oven. Bake for 45–55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Let it sit in the pan for 10 minutes, then transfer to a wire rack.
Step 7: Glaze Time
Whisk powdered sugar and coconut milk until it’s smooth and pourable. Drizzle generously over your cooled loaf. Add extra shredded coconut on top because… why not?
Storage Options:
Keep it in an airtight container at room temp for 2–3 days. If your kitchen is humid, stash it in the fridge, but let it come to room temp before eating. You can freeze slices individually—just wrap ‘em tight.
Variations and Substitutions:
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Gluten-Free? Use a 1:1 GF flour mix with xanthan gum.
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Want a citrus twist? Add orange or lime zest to the batter or glaze.
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Love a crunch? Sprinkle chopped macadamia or almonds on top before baking.
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Feeling extra? Drizzle dark chocolate over the glaze. Thank me later.
What to Serve with Coconut Bread with Glaze?
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Toasted with butter: Yes, you should.
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With coffee or tea: The dream duo.
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Topped with whipped cream and berries: Sunday brunch goals.
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Late night kitchen snack? Absolutely.
Frequently Asked Questions:
Can I use unsweetened coconut?
Yep! Just add a little extra sugar to the batter if you want it sweeter.
Why did my loaf crack on top?
That’s normal! It means your bread rose like a champ.
Can I make muffins instead?
Totally. Just reduce the baking time to around 20–25 minutes and check early.
I hope this loaf brings a little sunshine to your kitchen like it did to mine. Whether you’re baking for brunch, gifting it to a friend, or sneaking a slice at midnight (we’ve all been there), this Coconut Bread with Glaze has your back.
Now go bake it—and let me know how it turns out, okay? Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Bread with Glaze
Ingredients
For the Coconut Bread:
- 2 cups 240g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs + 2 egg yolks
- ¾ cup full-fat canned coconut milk
- 1 teaspoon coconut extract
- ½ cup sweetened shredded coconut
For the Coconut Glaze:
- 1 cup powdered sugar
- 1 –2 tablespoons unsweetened coconut milk
- ¼ cup sweetened shredded coconut for topping
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
Cream the Butter and Sugar:
- In a separate bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until the mixture becomes light and fluffy—approximately 2–3 minutes.
Incorporate Wet Ingredients:
- Reduce the mixer speed to low. Beat in the eggs and yolks, one at a time, ensuring each is fully incorporated before adding the next. Add the coconut milk and coconut extract, and blend until the mixture is smooth and cohesive.
Combine Wet and Dry Mixtures:
- Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently stir until the batter is halfway mixed. Add the shredded coconut and continue folding just until combined—do not overmix.
Bake the Bread:
- Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Bread:
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Prepare the Glaze:
- In a small bowl, whisk the powdered sugar with 1 tablespoon of coconut milk. Add more milk as needed to reach a thick but pourable consistency.
Glaze and Garnish:
- Drizzle the glaze over the cooled bread. Sprinkle the top with additional shredded coconut. Allow the glaze to set before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
