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It’s this simple Coconut bread recipe using thick coconut yogurt, desiccated coconut, vanilla, and lime zest to make supple and moist bread with all coconut goodness we LOVE!
Published May 2024/updated April 2026
This week, I’m resharing this Beautiful coconut bread, the same one moist and delicious as my popular easy yogurt breadone of the most popular desserts on the blog.
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The recipe is quite easy. The dough is used normally coconut yogurt, which is economical, high in protein, and rich in delicious coconut flavor, plus dried coconut and fresh lime zest. This combination is guaranteed to produce delicious coconut flavor and a moist crumb that we all love!
To make things even more delicious, we also have a sweet coconut glaze made with honey and shredded coconut to make the bread very beautiful and add a touch of sweetness, perfect for a sweet weekend brunch!
Here’s a coconut bread recipe you’ll definitely want to keep in your back pocket for special ones breakfast, Mother’s Day, or whenever you enjoy a cup tea. It’s chewy, flavorful and especially delicious with fresh berries or spread with your favorite jam. Enjoy!
List of ingredients
- egg
- All-purpose flour
- Coconut yoghurt
- Dried grated coconut
- Sugar
- Vegetable oil
- Lime zest & vanilla extract
- Baking powder & salt
Recipe for HOW TO MAKE COCONUT BREAD
(Note: This is a brief explanation; the complete recipe is at the bottom of the page.)
- Mix dry ingredients in a bowl.
- In a second bowl, beat the eggs and sugar. I suggest using a stand mixer or electric beater.
- Add yogurt, vanilla extract and oil. Shake for a few seconds.
- Add the flour mixture, then stir gently with a spatula until combined. Add the batter to the prepared loaf pan, spread evenly with a spatula, and bake.
- To dress it up, Brush the bread with warm honey and sprinkle over the desiccated grated coconut or coconut flakes. But you can sprinkle it with icing sugar or drizzle it with lemon glaze or melted chocolate, as I did this cake. It’s easy!
Recipe Notes
ingredients & substitutes
Flour: you need regular/all-purpose wheat flour, not bread flour. Self-rising flour can be used, but it won’t rise as much. I haven’t tested the recipe with gluten-free flour.
Egg: Use 2 large eggs at room temperature, not in the refrigerator.
Sugar: Regular white sugar, caster sugar, or brown sugar are all fine.
Vegetable oil: It’s easy to stir into the batter and helps keep the crumbs moist. Any oil with a neutral taste, such as canola oil or vegetable oil, will work.
grated coconut: I use unsweetened dry grated coconut (not coconut flour!), which is easy to find in cake shops and cheap. You can also coarsely grind desiccated coconut in a food processor—it works fine. To use leftover coconut, see mine delicious coconut cake And chocolate chip cookies!
Yogurt: I use full fat milk coconut yogurtit’s creamy, full of coconut flavor, and adds a lot of moisture, and I think it’s better than coconut milk in terms of taste and texture. But Dairy-free coconut yogurt works too if you want a dairy-free versionion. Make sure the yogurt is at room temperature.
Vanilla Extract: Vanilla is essential, and coconut extract would be great to add coconut flavor, but I didn’t include it because for many people it’s not a baking staple. You can also add 1/2 tsp cinnamon to the dry ingredients if you like.
lime zest: The citrus aroma enhances the coconut flavor, making it a marriage made in heaven. Lemon zest instead of lime is amazing.
Storage Tips
You can store this coconut cake at room temperature. Allow to cool completely and store in an airtight container 3-4 days. To freeze, place in a freezer bag or airtight container and freeze until 2 months. To serve, thaw in the refrigerator overnightThen let bread come to room temperature before servingor microwave for 10 seconds until cooked nice and soft.
A quick bread recipe you’re sure to love!
Lastly, if you make this awesome coconut bread recipe or Any questions, let me know in the comments or rate the recipe. I’d love to hear your thoughts!
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Coconut Bread Recipe
This amazing coconut bread recipe uses lots of creamy coconut yogurt, vanilla, and fresh lime zest. It makes chewy, soft, and moist bread with all the coconut goodness we love!
Portion: 10
Calories: 258kcal
- 2 big egg, at room temperature
- ½ cup (100 grams) sugar
- ⅓ cup + 1 tbsp (95ml) vegetable oil
- 1 cup (250 grams) full fat coconut yogurt, at room temperature
- 1 teaspoon vanilla extract or coconut extract
- 1 ¾ cups (220 grams) all-purpose flour
- ½ cup (50 grams) dry grated coconut
- 1 lime or lemon zest
- 2 teaspoon baking powder
- ¼ teaspoon salt
Honey + coconut glaze
- 2 tablespoon Darling
- ¼ cup (25 grams) dry grated coconut
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Preheat your oven to 355°F/180°C and line a loaf pan with parchment paper. You can also grease the pan with butter and flour to taste, while shaking off the excess flour. Set aside.
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Dry ingredients: Mix flour, shredded coconut, baking powder, salt and lime zest in a large bowl until combined.
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Wet ingredients: Add the eggs and sugar to a second bowl and beat until well combined and fluffy. I recommend using an electric whisk to get the dough to rise and rise, but a balloon whisk will also work. Add the yogurt, oil, and vanilla extract and continue beating/beating until well combined and pale.
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Making dough: Using a spatula, gently mix the flour with the wet ingredients until the dough comes together (it looks a little grainy, but that’s okay). Pour the batter into the prepared pound cake pan and smooth the top using a spatula.
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Grilling: Place the cake pan on the middle rack of the preheated oven and bake for about 40-45 minutes. I recommend checking doneness after 40 minutes by inserting a toothpick in the center. If it comes out clean, the coconut bread is ready; immediately remove from the oven and let cool on a rack.
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Glaze: To make the honey coconut glaze (optional), pput the honey in a small bowl and microwave for a few seconds until runny (2-3 seconds in my microwave). After removing the bread from the pan, brush the top of the bread with liquid honey while it is still warm. Sprinkle with grated coconut and press gently with your hands so that the coconut sticks to the bread. Enjoy at room temperature or slightly warm and tender.
Calories: 258kcal | Carbohydrate: 29G | Proteins: 5G | Fat: 14G | Saturated fat: 5G | Polyunsaturated fats: 5G | Monounsaturated fats: 3G | Trans Fat: 0.1G | Cholesterol: 36mg | Sodium: 111mg | Potassium: 103mg | Fiber: 1G | Sugar: 12G | vitamin A: 72IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1mg
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