Indulge in the ultimate tropical delight with this unbelievably soft, incredibly moist, and utterly flavorful Coconut Bread, beautifully crowned with a sweet, shimmering coconut glaze that delivers the perfect finishing touch!
Effortlessly Delicious: Your Go-To Sweet Bread Recipe
Let’s be candid: this isn’t just bread; it’s a slice of pure joy disguised as a loaf. Think of it as a decadent coconut cake in a more approachable, bread-like form – and it is absolutely divine! Every single bite of this soft, subtly sweet loaf explodes with rich, aromatic coconut flavor, making it a versatile treat suitable for any time of day. Whether you’re seeking a delightful kickstart to your morning, a satisfying afternoon pick-me-up, or an impressive dessert to cap off a meal, this Coconut Bread fits the bill perfectly. Its irresistible texture and tropical essence promise a little escape with every serving, transporting you to a sunny paradise, no matter the weather outside. Get ready to bake a loaf (or two!) that will have everyone asking for the recipe.
Your Questions Answered: FAQs About Coconut Bread
Don’t let a missing ingredient deter you from making this incredible Coconut Bread! If a dedicated coconut cake mix isn’t available in your local grocery store, a simple yet effective substitution is to use a French vanilla or even a classic yellow cake mix. To infuse it with that signature tropical flavor, simply add a couple of teaspoons of good quality coconut extract to the batter. You can adjust the amount of extract to suit your taste preference, adding a little more if you desire a stronger coconut punch. This clever trick ensures your bread will still burst with delightful coconut notes, even without the specialized mix.
The beauty of Coconut Bread lies in its versatility, and that extends to serving temperature! It truly shines when served while still warm, perhaps fresh out of the oven after the glaze has just set. The warmth enhances the comforting aroma and melds the flavors wonderfully, making it an ideal cozy treat. However, it’s equally delicious at room temperature, which allows the flavors to fully develop and the texture to become perfectly tender. For breakfast or a cozy afternoon, warm is wonderful. For a potluck or as a more structured dessert, room temperature is perfectly acceptable and still incredibly enjoyable.
Absolutely! This recipe offers a fantastic base for experimentation with other flavors. The method is incredibly adaptable, allowing you to create various “sweet breads” by simply swapping out the cake mix flavor and complementary extracts. Imagine a zesty Lemon Poppy Seed Bread using a lemon cake mix and lemon extract, or a delightful Orange Cranberry Bread with an orange cake mix. You could even venture into more seasonal flavors like Pumpkin Spice Bread with a spice cake mix and pumpkin pie spice. Don’t hesitate to get creative and tailor this versatile recipe to your personal taste and whatever ingredients you have on hand!
For serious coconut lovers who crave an even more intense tropical experience, there are a few excellent ways to elevate the flavor. First, consider adding an extra ½ cup of sweetened coconut flakes directly into the cake batter itself. These will bake right into the bread, adding both flavor and a lovely textural element. Another fantastic option, if you can find it, is to use coconut cream instant pudding mix in place of the vanilla pudding. This instantly boosts the coconut profile significantly. Coconut cream pudding can sometimes be a bit elusive to find, but if you stumble upon it, it’s a game-changer for intensifying that rich coconut taste. Finally, consider toasting the coconut flakes before adding them (both in the batter and as a topping) for a deeper, nuttier flavor dimension.
While the glaze is technically optional, we wholeheartedly recommend it! It adds a beautiful sheen, locks in moisture, and introduces another layer of sweet coconut flavor that truly completes the bread. It transforms a simple sweet loaf into an exquisite treat. If you don’t have coconut extract on hand or prefer not to purchase it, you can certainly omit it from the glaze ingredients. The powdered sugar and milk glaze will still provide a lovely sweetness and a pleasing aesthetic. However, for the full, irresistible coconut experience, the extract in the glaze is highly encouraged!
Yes, absolutely! This recipe conveniently yields two loaves, and they freeze exceptionally well, making it perfect for meal prepping or ensuring you always have a delightful treat on hand. You can easily enjoy one loaf now and freeze the other for later enjoyment. To freeze, ensure the bread is completely cooled, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature. We understand that most people only own one loaf pan; in that case, you can bake one loaf, allow it to cool, then reuse your pan for the second batch. This ensures two perfectly baked loaves, one for now and one for later!
Certainly! This versatile batter is essentially a delightful cake, so it can easily be adapted into a traditional cake format. If you prefer to bake it as a cake, simply pour the batter into a 9×13-inch baking pan. Follow the baking times provided on the back of your specific cake mix box for a 9×13-inch cake, as they can vary slightly. Always ensure you bake the cake on the middle rack of your oven for even heat distribution and optimal results. Keep an eye on it and test for doneness with a toothpick, just as you would for the loaves.
While I haven’t personally tested this specific variation yet, I anticipated this question and want to provide the best information possible based on my recipe testing experience. My current thinking is that you could likely make one larger loaf, provided you have a deep loaf pan that can accommodate the increased volume without overflowing during baking. My initial concern was that it might bubble over, but a sufficiently deep pan should mitigate this risk. If you choose to try this, be prepared for a longer baking time – likely around 45-60 minutes, but this will require vigilant monitoring and the toothpick test for doneness. I’m actively testing this variation myself, and I will share more definitive information and precise timing as soon as my tests are complete. Stay tuned for updates!
Proper storage ensures your Coconut Bread remains fresh and delicious. To keep leftover bread at its best, store it tightly wrapped at room temperature. A good airtight container or a loaf pan covered snugly with plastic wrap will keep it moist and flavorful for up to 5 days. For longer storage, this bread freezes beautifully. Wrap cooled loaves tightly in plastic wrap, then an additional layer of aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy.
Essential Ingredients for Your Perfect Coconut Bread
Crafting this delightful Coconut Bread requires a simple list of ingredients, many of which you likely already have in your pantry. The magic truly happens when these components come together to create a symphony of tropical flavor and incredibly moist texture. Remember, for the best results, always measure accurately and use ingredients at room temperature unless otherwise specified.
- Coconut Cake Mix: This is your secret weapon for an incredibly easy and flavorful start. Using a high-quality coconut cake mix, like the popular Dolly Parton’s mixes, provides the fundamental coconut essence and a tender crumb. It’s crucial to ignore the instructions on the cake mix box; we’ll be using a specific set of liquids and binders detailed in this recipe to achieve the perfect bread-like consistency, rather than a traditional cake.
- Instant Vanilla Pudding Mix: A 3.4-ounce box of instant vanilla pudding mix is key to achieving that signature moistness and tender texture in your bread. The pudding mix helps to lock in moisture, preventing the bread from drying out, and adds a subtle richness. Be sure to grab the “instant” variety, as “Cook and Serve” pudding will not set properly in the batter and will yield different results. If you can find it, a coconut cream instant pudding mix would further amplify the coconut flavor!
- Water: The liquid component that brings the dry ingredients together, creating a smooth and pliable batter. It helps activate the leavening agents and ensures the bread rises beautifully.
- Sweetened Coconut Flakes: These flakes are integral to both the flavor and texture of the bread. We’ll be using them divided: half incorporated into the batter for an internal burst of coconut, and the other half sprinkled on top for a delightful garnish and added crunch. If you’re not a fan of the texture of flakes, you can certainly leave them out. However, for those who enjoy a bit of a toasted flavor, feel free to lightly toast your coconut flakes before adding them – this brings out a deeper, nuttier dimension. If omitting the flakes from the batter entirely, I highly recommend finding coconut cream instant pudding mix to ensure that rich coconut flavor is still prominent.
- Vegetable Oil: This fat contributes significantly to the bread’s moistness and tender crumb. Unlike butter, which can sometimes make quick breads dense, vegetable oil keeps the texture incredibly light and airy while adding richness.
- Large Eggs: Eggs act as a binding agent, holding the ingredients together and providing structure to the bread. They also contribute to the richness and help the bread rise, creating a fluffy interior. Ensure they are at room temperature for better incorporation into the batter.
For the Irresistible Glaze:
- Powdered Sugar (Confectioners’ Sugar): The base for our sweet and smooth glaze. Powdered sugar dissolves easily, creating a silky-smooth topping with no gritty texture.
- Milk: Used to thin the powdered sugar to the perfect pourable consistency for the glaze. You can use any type of milk you prefer, from whole milk to a non-dairy alternative. Have a little extra on hand to adjust the thickness as needed.
- Coconut Extract: A small amount of this extract packs a powerful punch, infusing the glaze with an intense, fragrant coconut flavor that complements the bread beautifully. Look for it in the baking aisle alongside vanilla extract.
- Vanilla Extract: A dash of vanilla extract adds warmth and depth to the glaze, balancing the sweetness and enhancing the overall flavor profile.
Crafting Your Tropical Treat: How to Make Coconut Bread
Making this delightful Coconut Bread is a straightforward process, thanks to the clever use of a cake mix base. Follow these simple steps to bake two perfectly moist and flavorful loaves that will be the star of any occasion. Precision in preparation ensures the best results every time.
- Prepare Your Oven and Pans: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking from the moment your loaves go in. Next, generously spray two standard 9×5-inch loaf pans with baking spray. Baking spray, which contains both oil and flour, is ideal for preventing sticking and ensuring easy release of your beautifully baked bread. Set the prepared pans aside.
- Whip Up the Batter: In a large mixing bowl, combine the coconut cake mix, instant vanilla pudding mix, water, half of the sweetened coconut flakes, vegetable oil, and large eggs. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat these ingredients together on medium speed until the batter is completely smooth and well combined. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly incorporated, leaving no dry pockets.
- Bake to Golden Perfection: Evenly divide the prepared batter between the two greased loaf pans. Gently tap the pans on your counter a few times to release any air bubbles and settle the batter. Place the loaf pans on the middle rack of your preheated oven. Bake for approximately 32-37 minutes. The bread is done when a toothpick inserted into the very center of a loaf comes out clean, with no wet batter clinging to it. If it’s not clean, continue baking in 2-3 minute increments until it is.
- Cool Before Glazing: Once baked, remove the loaves from the oven. Allow them to cool in their pans for a full 10 minutes. This crucial resting period helps the bread to firm up and prevents it from crumbling when removed. After 10 minutes, carefully invert the pans to remove the loaves and transfer them to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around all sides, preventing condensation and ensuring a perfect texture.
- Prepare the Luscious Glaze: While the loaves are cooling, prepare the sweet coconut glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, coconut extract, and vanilla extract. Continue whisking until the mixture is completely smooth and free of lumps. The desired consistency for the glaze is thick enough to coat the back of a spoon but still pourable. If your glaze appears too thick, add up to 1 more tablespoon of milk, a teaspoon at a time, until you reach the desired pourable consistency.
- Glaze and Garnish: Once the loaves are completely cool (this is important for the glaze to set properly), evenly pour the prepared glaze over the top of both loaves, allowing it to drip down the sides for a beautiful finish. Immediately after glazing, sprinkle the remaining sweetened coconut flakes generously over the wet glaze. This ensures the flakes adhere nicely. Serve immediately for a soft glaze, or allow the glaze to sit for a bit longer to harden slightly, creating a beautiful sugary crust.
Serving Suggestions for Your Coconut Bread
This Coconut Bread is a versatile treat that can be enjoyed in countless ways. Serve it warm with a pat of butter for a simple yet satisfying breakfast. It’s also delicious alongside your morning coffee or tea. For a decadent dessert, a slice paired with a scoop of vanilla bean ice cream or a dollop of whipped cream elevates it to a whole new level. It makes for an exquisite snack on its own, offering that sweet, tropical escape whenever you need it. Consider bringing a loaf to your next brunch gathering or potluck; it’s always a crowd-pleaser and a delightful departure from typical offerings. The moist texture and rich flavor ensure it’s a hit no matter how you choose to serve it.
Craving More Delicious Recipes?
If you loved this Coconut Bread, you’re in for a treat! Explore more of our delightful recipes that bring comfort and joy to your kitchen. From more coconut-infused desserts to classic quick breads, there’s something here for every craving:
- Coconut Cream Pie Bars
- Coconut Cream Poke Cake
- Frosted Coconut Sugar Cookie Bars
- No Bake Coconut Cream Pie
- Crock Pot Coconut Rice Pudding
- Italian Cream Cake
- The Best Banana Bread Recipe
- Dollywood Cinnamon Bread
- Zucchini Bread
- Strawberry Bread
- Cinnamon Bread
- Apple Pie Bread
Coconut Bread
A sweet bread with yummy coconut flavor and a sweet coconut glaze that will transport you to a tropical paradise with every bite.
Rating: 5 out of 5 stars (from 1 vote)
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Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Servings: 20 slices (from 2 loaves)
Author: Brandie Skibinski
Ingredients
- 1 box coconut cake mix
- 3.4 ounce box instant vanilla pudding mix (or coconut cream instant pudding mix)
- 1 cup water
- 1 cup sweetened coconut flakes (divided use)
- ½ cup vegetable oil
- 3 large eggs
For the Glaze:
- 2 cups powdered sugar
- 3-4 Tablespoons milk
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Spray two 9×5-inch loaf pans with baking spray and set aside.
- In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, combine the cake mix, pudding mix, water, half of the coconut flakes, oil, and eggs until the batter is smooth.
- Divide the batter evenly between the two prepared loaf pans. Bake on the middle rack for 32-37 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Allow the loaves to cool in their pans for 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.
- Once the loaves are cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar, 3 Tablespoons of milk, coconut extract, and vanilla extract until smooth. The glaze should be thick but pourable; add up to 1 Tablespoon more milk if it’s too thick.
- Pour the glaze evenly over the two cooled loaves. Immediately sprinkle the remaining coconut flakes on top of the glaze. Serve right away, or let the glaze sit and harden slightly for a firmer finish.
Notes
- For more detailed information on ingredient substitutions, flavor variations, and common questions, please refer to the Frequently Asked Questions (FAQs) section and the full ingredient list provided above in the article.
- For an extra layer of flavor and texture, lightly toast the coconut flakes before adding them to the batter and as a topping.
- Ensure loaves are completely cooled before glazing for the best glaze consistency and adhesion.
Course: Breads, Brunch, Dessert, Snack
Cuisine: American
Nutrition Information (per serving)
Calories: 240 kcal
Carbohydrates: 40g
Protein: 2g
Fat: 8g
Sodium: 233mg
Fiber: 1g
Sugar: 28g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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