This easy Coconut Bread Recipe is drizzled with a sweet coconut glaze and sprinkled with toasted coconut. It’s a coconut lover’s dream!
My friends, there are few things in this world that I love more than coconut. So it is no surprise that I can’t get enough of this coconut bread.
Not only is it super easy to make, but it so dense and moist and just absolutely scrumptious. It’s great alongside my morning coffee or served warmed with a scoop of ice cream on top for dessert. You’ll love it!
Coconut Bread Recipe
Do you love quick bread? I didn’t know a lot about it until a few years ago. As a child, I remember my grandmother making this recipe and others similar to it – I just never knew it was called quick bread.
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I loved it when she would make this and all her other quick bread recipes. It always made me feel like I was getting dessert early and I wasn’t going to complain about that.
Easy Coconut Bread Recipe With Lime Icing
This one is so good, it makes a great gift for the neighbors. I whip up several loaves and send the kids out with them to deliver the loaves to everyone during the holidays.
I find this bread is best when kept in an airtight container and refrigerated. It should keep for up to a week when chilled or 1-2 days at room temperature. I just give it a quick zap in the microwave to take the chill off of it a bit before serving again.
Yes – that will work for this recipe, but then it won’t be coconut bread. You need that coconut milk to give it the coconut flavor. But you could use regular milk and then add coconut extract in place of the vanilla extract if you like.
Lime Coconut Zucchini Bread Recipe
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Coconut Bread (quick & Easy)
Yes, I do it often. I find that it stays nice and moist if you wrap it tightly in plastic wrap and then place it in a zip-top bag before freezing. Please use within 3 months.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
Moist Coconut Cake
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second – I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Easy Coconut Bread Recipe
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes- doubling works great. Just divide the large quantity of batter between 2 loaf pans and make sure to rotate them in the oven about half way through the baking process.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Easy Coconut Loaf Cake
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. For THIS RECIPE you can fluff and gently scoop.
This coconut bread recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made quick bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this bread recipe.
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Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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