If you are a fan of coconut and a fan of sweet quick bread you have got to try this coconut bread. It is one of my favorite quick bread. Topped with a hot glaze that seeps down into the bread, each bite is such a delight.
I am not the biggest coconut fan, but I do love it in this bread. Growing up coconut flakes just didn’t appeal to me, almond joys were one of my least favorite candy bars. With that said I am becoming more and more of a fan. And this coconut bread has totally won me over. It is super easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make this amazing quick bread you will need the following ingredients:
- Eggs – The eggs will act as a binder for the other ingredients as well as add moisture and tenderness to the bread. They will add a bit of leavening as well.
- Butter – Use softened butter. If you forget to leave it out on the counter to soften you can put it in the microwave on the defrost setting for 30 seconds or so to soften it up. It adds flavor to the bread.
- Sugar – The sugar adds sweetness and acts as a natural preservative for the bread.
- Coconut Extract/Flavoring – This flavoring is the start of this bread along with the coconut flakes.
- Buttermilk – The buttermilk adds moisture, flavoring, and helps to make the bread more tender and soft. Regular milk can be used instead if desired.
- Coconut Flakes – I generally use unsweetened coconut flakes since the bread is already sweet, but you can use sweetened flakes as well. You can’t have coconut bread without the coconut flakes!
- Flour – I normally just use all-purpose/plain flour in this recipe.
- Salt – The salt will balance out the sweetness and enhance the flavor.
- Baking soda and Baking powder – Both ingredients are used to add structure and leavening to the bread.
Step 2: How to make coconut bread
In a large bowl add the eggs, softened butter, sugar, coconut flavoring, coconut flakes, and buttermilk. Mix them all together with a hand mixer or stand mixer.
Step 3: Dry Ingredients
In a separate bowl whisk together the flour, salt, baking soda, and baking powder. And then add it about a third at a time to the coconut bread batter.
Scrape the sides of the bowl with a spatula as needed to ensure everything it well combined.
Step 4: Time to bake that yummy coconut bread
Take two 5×9 inch bread pans or 6 to 8 mini bread loaf pans and grease them with shortening or spray them with kitchen spray. It is also a good idea to place a piece of parchment paper on the bottom or flour the bottom and sides. This will ensure that the bread doesn’t stick after it bakes. No one likes that when it happens.
Bake the quick bread loafs on the middle rack of the oven for 40 to 60 minutes depending on the size. The large pans will take around 55 to 60 minutes and the mini loaf pans will take around 40 to 45 minutes. They will be done when a toothpick comes out clean after poking it in the middle.
Step 5: The hot glaze
This bread is a bit different because of its amazing hot glaze on top of it. The glaze of course cools down and dries. With about 10 minutes before the bread is done make this glaze. In a saucepot combine the water, coconut extract, butter, and white granulated sugar.
Then heat it between medium-low and medium, stirring frequently, until it comes to a boil. Heating it up will dissolve the sugar. You can also just make a traditional glaze with water/milk and powdered sugar if you like.
Step 6: Pour the glaze on top of the coconut bread
Once the bread is fully baked take it out of the oven. Poke several holes in the top with a wooden skewer. The reason why we do this is so that the hot glaze will seep down into the middle of the bread.
Pour the hot glaze all over the tops of the bread.
Allow the coconut bread to cool completely. The glaze on top will set and dry. After about 10 minutes use a cake spatula or butter knife and run it along the edges of the bread to loosen it from the pan. Then remove it from the pan and place it on a wire rack to cool completely.
Step 7: Slice a piece of that yummy bread
After the bread has cooled it is ready to be eaten. Slice it up and serve it. I love to spread some butter on top, but it is super delicious plain. Enjoy!
How long will the coconut bread last?
If you wrap the bread in plastic wrap or place it in an airtight container it will stay fresh for about 3 days at room temperature or about a week in the fridge. You can freeze it for close to 3 months.
- 2 – 5×9 bread loaf pans or 6 to 8 mini bread pans 3.75×6
- Hand mixer
- shortening or kitchen spray
- parchment paper for the bottom of pans
- Wire rack
- wooden skewer
- 4 large eggs
- 1 cup softened butter 225 g
- 2 cups white granulated sugar 400 g
- 1 Tbsp. of coconut extract/flavoring 15 ml
- 1 cup buttermilk 250 ml
- 1 cup coconut flakes unsweetened or sweetened (75g)
- 3 cups all-purpose plain flour (360 g)
- 1/2 tsp. salt 3 g
- 1/2 tsp. baking soda 3 g
- 1/2 tsp. baking powder 2 g
- 1 1/2 cups white granulated sugar 300 g
- 3 Tbsp. unsalted butter 42 g
- 1/3 cup water 80 ml
- 1 tsp. coconut extract/flavoring 5 ml
- Preheat the oven to 325 F/162 C. In a large bowl mix together the eggs, butter, sugar, buttermilk, coconut flakes, and coconut flavoring.
- In a separate bowl whisk the flour, salt, baking soda, and baking powder together.
- Add the dry ingredients a third of it at a time to the main bowl of batter. Mix until well combined. Scrape the sides of the bowl as needed with a spatula.
- Prepare two 5×9 inch bread loaf pans by greasing them with shortening or spraying them with kitchen spray. You may also want to flour them or add a piece of parchment paper on the bottom of the pan. 6 to 8 mini bread loaf pans will work as well.
- Pour the batter evenly into the pans and bake on the middle rack in the oven for 40 to 60 minutes. 40 to 45 minutes for mini loafs and 55 to 60 minutes for the 5×9 inch loafs. Check them with a toothpick, when it comes out clean they are ready.
- About 10 minutes before the bread is done baking make the glaze. In a saucepot add the sugar, water, butter, and coconut flavoring. Bring it to a boil using medium-low to medium heat. Stir frequently. Once it boils it is ready.
- After the bread comes out of the oven poke several holes on the top of the bread. Then pour the hot glaze over the top. It will seep down into the holes. Then allow the bread to cool for 10 to 15 minutes. Once cooled remove the bread from the pans and allow it to cool further on a wire rack. You may need to run a cake spatula or butter knife along the edges of the pan.
- Once the bread has completely cooled, slice it up and serve it with butter or plain. Enjoy!
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