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coconut bread on a white cutting board on top of a wooden table
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4.85 from 13 votes

Coconut Bread

I love this coconut bread. It is one of my favorite kinds of quick bread. If you like coconut and you like bread you have to give this a try. The glaze on top seeps down into the middle of the bread, making every bite so delicious. Serve it plain or with butter.
Prep Time20 mins
Cook Time1 hr
Cooling Time20 mins
Total Time1 hr 40 mins
Course: Bread
Cuisine: American
Keyword: easy, fast, moist, quick, soft, sweet
Servings: 12 slices
Calories: 281kcal
Author: Matt Taylor


  • 2 - 5x9 bread loaf pans or 6 to 8 mini bread pans 3.75x6
  • Bowls
  • Spatula
  • Hand mixer
  • shortening or kitchen spray
  • parchment paper for the bottom of pans
  • Wire rack
  • pot
  • 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 (normal milk or almond milk can be used as well) 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 5x9 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 5x9 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!



Nutritional facts for coconut bread