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coconut bread
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5 from 1 vote

Triple Coconut Bread

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: bread
Servings: 1 loaf
Author: Erin


  • 2 cups whole wheat flour
  • 1/2 cup cane sugar
  • 1 1/2 cup shredded coconut I used unsweetened
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 can 13.5 oz. coconut milk
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract

For the glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp almond milk*


  • Preheat oven to 350°.
  • Combine flour, sugar, coconut, baking powder, and baking soda together in a large bowl.
  • In a separate bowl, whisk together eggs, milk, oil, and vanilla.
  • Fold wet ingredients into dry ingredients and stir until everything is combined.
  • Grease a 9x5 loaf pan with coconut oil before pouring batter into pan, pounding pan on countertop so the batter evens out.
  • Place pan in the oven and bake for approximately 1 hour, placing a toothpick in the center to assure doneness.
  • For the icing: combine sugar and milk together in a small both and mix with an electric mixer. Add more milk or sugar as needed. Place bowl in refrigerator and store until bread is ready to be iced.
  • For toasted coconut: Place coconut on a baking sheet and "toast" coconut for 5-7 minutes or until coconut is golden brown. Place coconut atop icing once bread is done.


*With this little milk, the glaze will be pretty thick. If you want it to be thinner, add more milk 1 tbsp at a time. Likewise, if you want it to be thicker, add more powdered sugar