Coconut Bread with Glaze

Stephanie Dodd


I got this recipe out of the Wednesday paper. The coconut makes this a very moist bread! The coconut and coconut extract are very flavorful in this delicious bread. Very good with or without a glaze! This bread is actually better 2 - 3 days after being baked. It is great frozen and then thawed.


★★★★★ 2 votes

10 Min
1 Hr


  • 3 c
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 2 c
  • 1 c
    canola oil
  • 4
    eggs, lightly beaten
  • 2 tsp
    coconut extract
  • 1 c
  • 1 c
    shredded coconut

How to Make Coconut Bread with Glaze


  1. Spray two loaf pans with PAM. 325 degree oven

    Sift flour, baking powder, baking soda, and salt together in bowl. Stir sugar, oil, eggs, and extract together in large mixing bowl. Add sifted dry ingredients alternately with buttermilk. Stir batter until ingredients are just combined. Fold in coconut.
  2. Pour into two loaf pans. Bake for 55 minutes and check; bake another 5 - 10 minutes until tooth pick inserted comes out clean.

    GLAZE: powdered sugar, milk, margarine and coconut extract. Mix all well and pour over hot bread. It is not necessary to make a glaze; I just choose to do so. ENJOY!! This bread freezes very well.

Printable Recipe Card

About Coconut Bread with Glaze

Course/Dish: Other Desserts

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