Sweet Coconut Bread is a moist sweet bread made with milk, flour, coconut and pecans. Topped with a sweet coconut glaze, flake coconut and more pecans, you won’t be able to resist a slice!

This recipe for Sweet Coconut Bread is a lovely quick bread recipe with fantastic flavor and lovely texture. The bread itself is chock full of coconut and pecans, then topped with a sweet coconut glaze. We love it for breakfast, but it also makes a wonderful afternoon snack or after-dinner treat.

This recipe for Coconut Sweet Bread is sponsored by Kroger and Bolthouse Farms. #BolthouseFarmsatKroger All opinions are 100% my own. 

What ingredients are in coconut bread?

Here’s what you’ll need to make our Sweet Coconut Bread~

–2 eggs

–1 cup sugar

–1/2 cup coconut oil

–1/2 cup Bolthouse Farms Vanilla Plant Protein Milk®

I love using Bolthouse Farms® Plant Protein Milk® in my coconut bread because it adds a nice boost of protein and bakes just like regular milk! It’s a non-dairy plant-based milk that contains 10 grams of pea protein per serving, 10x more than almond milk! Plant Protein Milk is non-GMO, soy free and has 50% more calcium than dairy milk. Oh, and it tastes great! Several in my family can’t tolerate dairy milk, so I’ve been purchasing non-dairy milks for years. Plant protein milk is new to me, but I love the flavor and texture and can easily see this becoming a favorite of ours. I found it in the dairy section of Smith’s, our local Kroger store. Add a bottle to the grocery list!

–1/2 cup sweetened flaked coconut

–1/2 cup pecans, chopped

–1 tsp. coconut extract

–1 1/2 cups flour

–1/4 tsp. baking soda

–1/2 tsp. baking powder

–1/2 tsp. salt

How to make Sweet Coconut Bread

To make our recipe for Sweet Coconut Bread, you’ll first preheat oven to 350 degrees F.

Lightly spray an 8″ loaf pan with cooking spray. I like to use the non-stick spray made specifically for baked goods. It contains flour in addition to the oil, so breads and cakes don’t stick to the pan.

Stir together all ingredients for the bread. There’s no need to use a stand mixer or electric hand mixer. Quick bread actually rises better when you don’t overmix it. Transfer batter into prepared pan.

Bake for 1 hour, or until internal temperature registers at 200 degrees F. This is one of my favorite tricks for baking quick bread! If you test the internal temperature, you can be assured that the inside of your bread is sufficiently baked, which means it won’t collapse as it cools! Remove bread from oven and let cool in the pan while you make the glaze.

How to make Coconut Glaze

To make the glaze: Boil sugar, water and butter for 5 minutes. Remove from heat and then add the coconut extract. Pour over bread while loaf is still in the pan. Top with additional coconut flakes and chopped pecans, if desired. Let cool 30 minutes.

Place a piece of foil or plastic wrap lightly over top of bread and overturn loaf to remove from pan. I just hold it in my hand; the foil or plastic wrap acts as a barrier. Place loaf on a plate, then fully cool. Slice and enjoy!

How do you make Healthy Coconut Sweet Bread?

It’s easy to make changes to a regular sweet bread recipe to make it healthier. Here are several ideas on how to make this bread healthier:

• use Bolthouse Farms® Plant Protein Milk in Original flavor– less sugar and just as much protein
• replace the 1/2 cup sugar in the bread with 1/4 cup brown sugar (brown sugar tastes sweeter, so you’ll need less!)
• replace half of the oil with applesauce
• use half whole wheat flour in place of entirely all-purpose flour
• omit the glaze on top

Sweet Coconut Bread Recipe ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup coconut oil
• 1/2 cup Bolthouse Farms Vanilla Plant Protein milk
• 1/2 cup sweetened flaked coconut
• 1/2 cup pecans, chopped
• 1 tsp. coconut extract
• 1 1/2 cups flour
• 1/4 tsp. baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Sweet Coconut Glaze:

• 1/2 cup sugar
• 1/4 cup water
• 1 Tbsp. butter
• 1 tsp. coconut extract

Step-by-Step Directions for making Sweet Coconut Bread

1. Preheat oven to 350 degrees F.
2. Lightly spray an 8″ loaf pan with cooking spray. Set aside
3. Stir together all ingredients for the bread. There’s no need to use a stand mixer or electric hand mixer. Quick bread actually rises better when you don’t over mix it. Transfer batter into prepared pan.  Bake for 1 hour, or until internal temperature registers at 200 degrees F. Remove bread from oven and let cool in the pan while you make the glaze.
4. To make the glaze: Boil sugar, water and butter for 5 minutes. Remove from heat and then add the coconut extract. Pour over bread while loaf is still in the pan. Top with additional coconut flakes and chopped pecans, if desired. Let cool 30 minutes.
5. Place a piece of foil or plastic wrap lightly over top of bread and overturn loaf to remove from pan. I just hold it in my hand; the foil or plastic wrap acts a barrier. Place loaf on a plate, then fully cool. Slice and enjoy!

Bake mini loaves for about 30 minutes or muffins for about 12-15 minutes.

Sweet Coconut Bread Recipe

Sweet Coconut Bread is a moist sweet bread made with milk, flour, coconut and pecans. Topped with a sweet coconut glaze, flake coconut and more pecans, you won’t be able to resist a slice!

Print Pin Rate

Course: bread, Breakfast, Quick Bread

Cuisine: American

Keyword: sweet coconut bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12

Calories: 303kcal

Ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup coconut oil
• 1/2 cup Bolthouse Farms Vanilla Plant Protein milk
• 1/2 cup sweetened flaked coconut
• 1/2 cup pecans chopped
• 1 tsp. coconut extract
• 1 1/2 cups flour
• 1/4 tsp. baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Sweet Coconut Glaze:

• 1/2 cup sugar
• 1/4 cup water
• 1 Tbsp. butter
• 1 tsp. coconut extract

Instructions

• Preheat oven to 350 degrees F.Lightly spray an 8″ loaf pan with cooking spray. Set aside.

• Stir together all ingredients for the bread. There’s no need to use a stand mixer or electric hand mixer. Quick bread actually rises better when you don’t over mix it. Transfer batter into prepared pan.

• Bake for 1 hour, or until internal temperature registers at 200 degrees F. Remove bread from oven and let cool in the pan while you make the glaze.

• To make the glaze: Boil sugar, water and butter for 5 minutes. Remove from heat and then add the coconut extract. Pour over bread while loaf is still in the pan. Top with additional coconut flakes and chopped pecans, if desired. Let cool 30 minutes.

• Place a piece of foil or plastic wrap lightly over top of bread and overturn loaf to remove from pan. I just hold it in my hand; the foil or plastic wrap acts a barrier. Place loaf on a plate, then fully cool. Slice and enjoy!

Notes

Bake mini loaves for about 30 minutes or muffins for about 12-15 minutes.

Nutrition

Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 160mg | Potassium: 82mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1.8% | Calcium: 3.3% | Iron: 6.1%

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