Coconut Bread is soft, moist, and full of coconut flavor, topped with a sweet coconut glaze for the perfect finishing touch!
A QUICK SWEET BREAD
Let’s be honest, this Coconut Bread is just coconut cake in bread form – HA! It is so flipping good though! This soft, slightly sweet loaf is bursting with rich coconut flavor in every bite, making it perfect for breakfast, an afternoon snack, and of course, dessert!
FREQUENTLY ASKED QUESTIONS:
If you can’t find coconut cake mix, you could get a French vanilla cake mix and add a couple of teaspoons of coconut extract to it (or more, to taste).
It’s really good served while still warm or at room temperature.
Yes! Use this same method to make any flavor “bread” you’d like!
If you want to amp up the coconut flavor even more, add ½ cup more coconut flakes to the cake batter itself, OR use coconut cream instant pudding mix in place of vanilla, however it can be hard to find.
The glaze is optional but really – why would you not want to add it! If you don’t have coconut extract or don’t want to buy it, you can leave it out.
This recipe does make two loaves and they do freeze well. So, you could make one now and freeze one for later. I know most people only own one loaf pan so you could make one, let it cool then make the second one.
Sure thing, this could obviously be made as a cake as well. Just follow the baking times on the back of the box for a 9×13-inch cake. Always bake on the middle rack.
Let me preface this with I haven’t tested this yet, but I knew someone was going to ask this, so I wanted to address it with the info I currently have from recipe testing. So, I am thinking you could make one large loaf if you have a deep loaf pan, but, I haven’t tested it yet because I was worried it might bubble over but it could work. Stay tuned as I am still testing this variation out myself. I’ll share more info as I test it out more.
Keep leftover bread at room temperature for up to 5 days. Additionally, you can freeze it for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- coconut cake mix– You can use any coconut cake mix that you like (I am loving Dolly Parton’s mixes at the moment!) You are not making it to the box’s instructions on the box. You only want to use the ingredients that I list here or it won’t turn out properly.
- instant vanilla pudding mix– or you can use coconut cream instant pudding mix. Be sure you are grabbing the instant pudding type of pudding. The Cook and Serve stuff won’t set up properly.
- water
- sweetened coconut flakes– I know some people don’t like coconut flakes,if that’s you, just leave them out. However, if you’re the person who likes coconut flakes only if they’re toasted, feel free to toast them first. This can change the texture which may be something you enjoy. If you are leaving out the shredded coconut, I would definitely use a coconut cream instant pudding mix instead of the vanilla to bring that coconut flavor. Although I will say, I have a really hard time finding the coconut cream instant pudding near me. So if you can find it great, if not, then just go with the coconut cake mix, it will still be great!
- vegetable oil
- large eggs
- powdered sugar
- milk
- coconut extract– this is usually pretty easy to find, for me at least. Check your grocery store aisles where they store the vanilla extract.
- vanilla extract
HOW TO MAKE COCONUT BREAD:
Preheat the oven to 350°F. Spray two 9×5-inch loaf pans with baking spray and set aside. In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the cake mix, pudding mix, water, half of the coconut flakes, oil, and eggs until smooth.
Divide the batter between the two loaf pans and bake on the middle rack for 32-37 minutes until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then take them out and cool on a wire rack. Once they are cool, make the glaze by whisking together the powdered sugar, 3 Tablespoons of milk, coconut extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add up to 1 Tablespoon more of the milk if it is too thick.
Pour the glaze evenly over the two loaves and sprinkle the remaining coconut on top.
Serve immediately or allow the glaze to sit and harden slightly.
CRAVING MORE RECIPES?
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Preheat the oven to 350°F. Spray two 9×5-inch loaf pans with baking spray and set aside.
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In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the cake mix, pudding mix, water, half of the coconut flakes, oil, and eggs until smooth.
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Divide the batter between the two loaf pans and bake on the middle rack for 32-37 minutes until a toothpick inserted into the center comes out clean.
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Allow to cool in the pan for 10 minutes, then take them out and cool on a wire rack.
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Once they are cool, make the glaze by whisking together the powdered sugar, 3 Tablespoons of milk, coconut extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add up to 1 Tablespoon more of the milk if it is too thick.
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Pour the glaze evenly over the two loaves and sprinkle the remaining coconut on top. Serve immediately or allow the glaze to sit and harden slightly.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 240kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Sodium: 233mg | Fiber: 1g | Sugar: 28g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
