This coconut bread or cake is a sweet, moist, quick, and easy recipe topped with vanilla glaze and toasted coconut flakes. It's a perfect treat for all coconut lovers.
Check out our mango sticky rice and 3 ingredient coconut balls (ladoo), the Best desserts and sweets using coconut.
About the recipe
Coconut desserts are my favorite. I can't get enough of it. If you love coconut and want to make a loaf cake, then try out this recipe. Total coconut treat. I have used coconut flakes, coconut oil, and coconut milk in this recipe. This gives it a tender, moist texture and is slightly crumblier than regular bread.
Coconut bread slices can be served for breakfast or a mid-day snack with a cup of coffee or tea or as an after-meal dessert.
If you like quick bread like this, check our fruit bread, eggless banana bread, or zucchini chocolate bread recipe.
Ingredients
All-purpose flour: Base and structure of the bread.
Coconut flakes, milk, and oil: Gives the signature coconut flavor to your bread. Shredded unsweetened coconut flakes are used. Use canned coconut milk or homemade fresh coconut milk. Oil adds richness and moisture to the bread.
Baking powder: For the bread to rise and become fluffy.
Sugar: Sweetener used. You can also use brown sugar or coconut sugar instead.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Toast the coconut flakes
- Toast the unsweetened coconut flakes on a medium flame till they develop golden color.
- Preheat the oven to 350 degrees F. Grease the bread load pan and keep this aside.
Prepare the batter
- Add all-purpose flour, baking powder, cinnamon powder, salt, and sugar in a bowl.
- Add coconut milk, coconut oil, and vanilla extract until everything comes together. Do not over-mix the batter.
- Fold in the toasted coconut flakes.
Bake the coconut bread
- Transfer the batter to a greased loaf pan and bake for about 50 minutes to 1 hour or until done. That is, a toothpick or knife when inserted, comes out clean. My oven took precisely 60 minutes.
- Allow it to cool down completely on a wire rack or pan even before you glaze the bread (atleast 2 hours).
Prepare the glaze
- Whisk together the confectioner's sugar, vanilla extract, and coconut milk until smooth and creamy.
- Drizzle this on top of the bread and then garnish it with more toasted coconut flakes.
- Slice, serve, and enjoy.
Tips
- You can substitute coconut milk with whole milk for a non-vegan version.
- You can use butter or vegetable oil instead of coconut oil.
- Also, you can toast and add nuts and chocolate chips for additional flavor.
- Do not overmix the bread batter.
- Quick breads crack on top, and it's completely normal.
- Based on the altitude, you may sometimes have to adjust the amount of flour and/or liquid to quick breads like these to avoid sinking at the bottom.
- Use full-fat coconut milk for best results.
Recipe FAQs
Coconut bread can be stored at room temperature for three days or in a refrigerator for 10-15 days and in a freezer for up to 3 months.
To make a quick coconut bread, you will need flour, baking powder, sugar, coconut flakes, coconut milk, and coconut oil as the main ingredients.
More coconut recipes
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Recipe card
Coconut Bread Recipe | Vegan Coconut Cake
Equipment
Ingredients
- 2 ½ cups All purpose flour / Maida
- 3 teaspoon Baking powder
- ¼ teaspoon Cinnamon powder
- ½ teaspoon Salt
- ¾ cup Sugar
- 400 ml Coconut milk 1 can
- 5 tablespoon Coconut oil
- 1 teaspoon Vanilla extract
- 1 cup Unsweetened coconut flakes
For the glaze and topping
- 1 cup Confectioners sugar
- ½ teaspoon Vanilla extract
- 2 tablespoon Coconut milk
- 2 tablespoon Unsweetened coconut flakes
Instructions
Toast the coconut flakes
- Toast the unsweetened coconut flakes on a medium flame till they develop golden color.2 tablespoon Unsweetened coconut flakes, 1 cup Unsweetened coconut flakes
- Preheat the oven to 350 degrees F. Grease the bread load pan and keep this aside.
Prepare the batter
- Add all-purpose flour, baking powder, cinnamon powder, salt, and sugar in a bowl.2 ½ cups All purpose flour / Maida, 3 teaspoon Baking powder, ¼ teaspoon Cinnamon powder, ½ teaspoon Salt, ¾ cup Sugar
- Add coconut milk, coconut oil, and vanilla extract until everything comes together. Do not over-mix the batter.400 ml Coconut milk, 5 tablespoon Coconut oil, 1 teaspoon Vanilla extract
- Fold in the toasted coconut flakes.
Bake the coconut bread
- Transfer the batter to a greased loaf pan and bake for about 50 minutes to 1 hour or until done. That is, a toothpick or knife when inserted, comes out clean. My oven took precisely 60 minutes.
- Allow it to cool down completely on a wire rack or pan even before you glaze the bread (atleast 2 hours).
Prepare the glaze
- Whisk together the confectioner's sugar, vanilla extract, and coconut milk until smooth and creamy.1 cup Confectioners sugar, ½ teaspoon Vanilla extract, 2 tablespoon Coconut milk
- Drizzle this on top of the bread and then garnish it with more toasted coconut flakes.
- Slice, serve, and enjoy.
Notes
- You can substitute coconut milk with whole milk for a non-vegan version.
- You can use butter or vegetable oil instead of coconut oil.
- Also, you can toast and add nuts and chocolate chips for additional flavor.
- Do not overmix the bread batter.
- Quick breads crack on top, and it's completely normal.
- Based on the altitude, you may sometimes have to adjust the amount of flour and/or liquid to quick breads like these to avoid sinking at the bottom.
- Use full-fat coconut milk for best results.
Nutrition
Note: We originally posted this vegan coconut cake recipe in Aug 2016. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
shammi muthuvel
I tried this today , it was awesome ...light and moist ..thank you
Kushi
Thank you Shammi 🙂
Trina
It looks good. Can I use lite coconut milk, or does it have to be full fat?
Kushi
I generally used canned full fat or homemade coconut milk. But the lite version should also work.