Coconut Bread with Glaze Recipe

Crazy moist and full of tropical vibes, this coconut bread with glaze is pure comfort with a golden crust and tender, coconut-kissed middle. Made with butter, eggs, sugar, and full-fat coconut milk.

Imagine slicing into a warm, brown-edged loaf that smells like a bakery took a vacation somewhere breezy. This coconut bread is soft enough to sink your teeth into but sturdy enough to hold that glossy, coconut milk glaze. It’s the kind of thing you “just taste” while it’s cooling… four slices later. Whether you’re having a quiet moment with tea or sneaking a midnight slice (no judgment), it works. And bonus: the batter comes together in one bowl, no stress baking here.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Coconut Bread with Glaze

Not everything needs fireworks. This loaf is just simple, slightly sweet, and satisfyingly coconutty.

Ridiculously simple to make: You don’t even need a mixer for the dry stuff and barely fuss with the wet. Stir, pour, bake.
The texture walks the line beautifully: Buttery, tight crumb inside with a barely crisp edge that gets better overnight.
Smells like a tropical hug: That mixture of coconut milk, toasted coconut, and sugar is kind of magical mid-bake.
That glaze, though: It’s creamy, gently sweet, and goes on in lazy drizzles. Then it sets into a soft shell? Ugh, yes.
Takes well to flavor experiments: Almond? Lime zest? Chocolate chips? You’ve got room to play.
Make-ahead friendly: It somehow tastes even better the next day, if you can manage to not eat it all.

Ingredient Notes

Let’s walk through a few ingredients so you know what’s going on under that crust. These are the key pieces that make this coconut bread with glaze so dreamy.

All-purpose flour: Just your regular pantry flour gives the loaf its structure without weighing it down. Spoon and level it for best results.
Baking powder + baking soda: This combo gives the bread its gentle lift without puffing it into cake territory. Don’t skip one or the other.
Granulated sugar: Sweetens the crumb without making it cloying. It also helps with that soft golden crust.
Unsalted butter: Adds richness and a little body. Let it come to room temp so it creams easily.
Eggs and yolks: Whole eggs help with structure, and the extra yolks add a custardy texture—think tender, not dry.
Full-fat coconut milk: Key player here. The fat gives richness and… okay, the scent is heavenly.
Coconut extract: Optional but lovely. It deepens the flavor and gives that boost of ooh, what’s that?
Sweetened shredded coconut: Little chewy bits of texture in every bite. They toast up slightly as the loaf bakes, which is pure magic.
Powdered sugar: Used for the glaze to get that silky smooth drizzle. No sifting unless you’re feeling extra.
Extra shredded coconut (for topping): For flair. You can toast it or leave it soft—both ways work.

How To Make This Coconut Bread with Glaze

This is not a high-maintenance loaf. If you can stir, you’re in. Here’s how it goes down:

Set the stage (oven and pan): Preheat your oven to 350°F and grease your 9×5 inch loaf pan. Line it with parchment so you can lift the bread right out later like a pro.
Mix the dry ingredients: In a large bowl, whisk your flour, baking powder, baking soda, and salt. This saves you from surprises later—like biting into a clump of baking soda. Not ideal.
Cream the butter and sugar: In a separate bowl, use an electric mixer to cream the butter and sugar together until fluffy and pale. That’ll take about 2 to 3 minutes. It should almost look like frosting. That’s your sign it’s ready.
Add eggs and liquids: Beat in the eggs and yolks one at a time. Don’t rush—give each one a second to mingle before adding the next. Then comes the coconut milk and coconut extract. It might look a little “curdled” at this point, but it’ll all smooth out when we bring it together.
Combine wet and dry: Make a well in the center of your flour bowl, pour in the wet mixture, and fold gently. When you see streaks of flour still hanging around, toss in your shredded coconut and fold just until combined. Don’t overmix unless you’re trying to make it chewy (please don’t).
Bake the loaf: Scrape the batter into your pan, smooth the top and slide it into the oven. It’ll need 45 to 55 minutes—start checking around 45. The top should be golden and a toothpick poked in the middle should come out with just a few crumbs.
Cool it (literally): Let the bread sit in its pan for 10 minutes, then lift it out and cool completely on a rack. Warm glaze on warm bread is a slippery mess. Patience wins here.
Make the glaze: In a small bowl, whisk the powdered sugar with coconut milk and a pinch of salt. It should be drizzle-able. Add more milk as needed (just go a half teaspoon at a time).
Glaze and sprinkle: Once the loaf is cool, drizzle over the glaze and top with shredded coconut. Let it set for 10 to 15 minutes so it doesn’t stick to your fingers like glue.

Storage Options

So, say you didn’t polish off the whole loaf while “taste testing.” Here’s how to keep those slices happy longer.

Room temp is great for short-term—in fact, for up to 3 days, just wrap it loosely in foil or pop it in a cake dome to keep it soft. Avoid airtight plastic, which can make the crust soggy.

If it’s a scorcher outside or you’re a planner, the fridge will keep it good for up to a week. Wrap slices in parchment and foil so they don’t dry out. Toasting a slice straight from the fridge brings back a little life (and who doesn’t love toasted glaze bits?).

Freezing? Totally doable. Wrap slices tightly in plastic wrap and then pop them all in a freezer bag. They’ll be fine for up to 2 months. Reheat in a toaster oven or low oven until warm and just crisp around the edges. Or eat it cold while standing over the sink—I’ve heard that’s a thing.

Variations and Substitutions

One of my favorite things about this coconut bread with glaze is how flexible it is. You can riff depending on what you’re craving or what’s hanging out in your pantry.

Almond extract instead of coconut: It adds a slightly floral note that somehow still plays well with coconut. Don’t overdo it—just 1/2 teaspoon goes far.
Add citrus zest: Lime or orange zest stirred into the batter gives it a whole new personality. Bright, sunny, and slightly punchy.
Swap in whole wheat flour: Just replace 1/2 cup of the AP flour with whole wheat. It adds a little nuttiness without drying things out.
Crank it up with chocolate chips: Fold in 1/2 cup of mini semi-sweet chips for sweet bursts in every bite. Coconut + chocolate = yes please.
Use unsweetened coconut: If you want a little less sugar and don’t mind a more muted coconut flavor, go unsweetened for both the batter and topping.
Make it into muffins: This same batter works beautifully in muffin tins. Bake for about 20–25 minutes and start checking early.

What to Serve with Coconut Bread with Glaze

This coconut bread is lovely solo, no doubt. But if you’re building a vibe—or a little brunch plate—here are some tasty pairings.

Hot coffee or tea: The warm spices of black tea or the richness of a light roast coffee really highlight the coconut flavor. Plus, sipping something hot with a glazed slice just feels… right.
Tropical fruit salad: Think chunks of mango, pineapple, and kiwi with a lime-honey drizzle. Cold and juicy meets warm and glazed? It works almost too well.
A scoop of vanilla frozen yogurt: This adds a creamy, tangy element that balances the sweetness. It’s also your excuse to have this for dessert.
Next to a seafood dinner: Hear me out. A small slice of this on the side of something like pan-seared cod? Game changer. It bridges savory and sweet in such an unexpected way.
More coconut vibes: Pair with a chilled glass of White Christmas Punch—the coconut milk sparkle in that drink matches this loaf’s tropical energy.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this coconut bread ahead of time?

Yes, and honestly, it might even taste better the next day. The flavors settle and mellow beautifully overnight. Just wrap it in foil or store it in an airtight container at room temp, and you’ve got a perfect next-day treat. The glaze will firm up as well, making slicing even easier.

Can I use light coconut milk?

You can, but fair warning: the bread won’t be quite as rich or moist. Full-fat coconut milk gives the best texture and flavor. If light is all you’ve got, go ahead—but maybe toss in an extra yolk to help make up for the lost fat.

How do I know when the bread is done baking?

Start checking around the 45-minute mark. A toothpick in the center should come out clean or with a few moist crumbs (not batter). Also, the top should be firm and golden. If it’s jiggly in the middle or smells eggy, it probably needs more time.

What if I don’t have coconut extract?

No worries! You can skip it or use a little vanilla instead. The coconut milk and shredded coconut still bring plenty of flavor. That extract just adds a little extra oomph, like coconut-flavored perfume for your loaf.

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