Coconut Bread with Glaze
This moist coconut bread features a rich, buttery crumb, full-fat coconut milk, and shredded coconut, topped with a smooth coconut glaze. A tropical delight for breakfast or tea.
8 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Ensure that all other ingredients, such as baking powder and shredded coconut, are certified gluten-free. Baking time may vary slightly, so monitor doneness with a toothpick.