Description
This moist and flavorful Coconut Bread with Cream Cheese Glaze is a perfect tropical twist on classic quick bread. Made with light coconut milk, Greek yogurt, shredded coconut, and a blend of coconut and vanilla extracts, this loaf offers a tender crumb with a luscious coconut flavor. Topped with a smooth, sweet cream cheese glaze, it’s an irresistible treat for breakfast, brunch, or dessert.
Ingredients
Bread
- 1 cup granulated sugar (200 grams)
- ¾ cup canned light coconut milk
- ½ cup Greek yogurt
- ¼ cup oil
- 2 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups all purpose flour (188 grams)
- ¾ cup sweetened, shredded coconut
Cream Cheese Glaze
- ¼ cup cream cheese (2 oz), room temperature
- ¼ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x4" loaf pan. Alternatively, you can use a 9" loaf pan but expect a lower loaf and a shorter bake time by about 10 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, canned light coconut milk, Greek yogurt, oil, eggs, coconut extract, and vanilla extract until smooth and well combined.
- Add Leavening Agents and Salt: Stir in the baking powder, baking soda, and salt. Whisk until these are evenly incorporated into the mixture.
- Combine Dry Ingredients: Add the all-purpose flour and shredded sweetened coconut to the wet ingredients. Stir gently just until the flour is moistened and no dry streaks remain, taking care not to overmix.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. To avoid excessive browning, cover the loaf loosely with tin foil for the final 15 minutes of baking if desired.
- Cool the Bread: Remove the bread from the oven and allow it to sit in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before glazing.
- Prepare Cream Cheese Glaze: In a small bowl, beat the cream cheese using an electric mixer until smooth and creamy.
- Add Sugar and Milk: Gradually add the powdered sugar and milk to the cream cheese, beating until smooth and fully blended. Scrape down the sides of the bowl as needed. Adjust the consistency by adding more powdered sugar if a thicker glaze is desired.
- Glaze and Serve: Drizzle the cream cheese glaze over the completely cooled coconut bread. Slice into servings and enjoy.
Notes
- Using light coconut milk gives the bread a subtle coconut flavor without too much heaviness.
- For a nuttier twist, toasted shredded coconut can be used instead of sweetened.
- If you only have a 9" loaf pan, reduce baking time by about 10 minutes to avoid overbaking.
- The glaze can be adjusted for sweetness and thickness by varying the powdered sugar quantity.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
