Toasted Coconut Bread [Gluten-Free]
Toasted Coconut Bread [Gluten-Free]
You won't be able to resist this moist and tender Toasted Coconut Bread [Gluten-Free] once you get your hands on a slice. This easy bread recipe highlights the natural sweetness and nuttiness of toasted shredded coconut, complemented by the comforting pinch of cinnamon + delicious coconut-infused glaze, perfect for any occasion. Enjoy it for breakfast or brunch, as a snack, or as a comforting dessert. All gluten-free ingredients. Dairy-free + traditional options.
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I love making homemade quick breads. They are literally the easiest breads to make and can be whipped together in a variety of ways like this Toasted Coconut Bread [Gluten-Free]. And the best thing about homemade breads are that they work for any time of day---breakfast, brunch, a snack, or dessert. This gluten-free coconut bread recipe is truly the perfect bite for those with a gluten sensitivity and even those who eat traditional breads will love this one! You'll be more in love with the shredded coconut, coconut milk, and coconut extract, which creates a nice tropical feel in every bite.
Honestly, the highlight of this bread recipe is by far the toasted coconut flakes. If you've never tried them toasted over the stovetop or oven then you're truly missing out. For some reason, the heat applied helps to bring out their sweetness and nuttiness even further. Of course, if you make a larger batch of shredded coconut, simply make my homemade coconut milk for a quick whip together! And if you're a lover of quick breads, then you're sure to love this Vegan Blueberry Banana Bread, Vegan Chia Seed Maple Banana Bread, Maple Chocolate Chip Banana Bread, and Homemade Honey Oat Bread.
Jump to:
- What is a Quick Bread?
- Is Coconut a Fruit?
- How to Make Gluten-Free Coconut Bread
- Coconut Bread Ingredients
- Coconut Glaze
- Why Toast Your Coconut Flakes?
- What You’ll Love About This Coconut Bread The Most?
- How to Know If Your Baking Powder + Baking Soda are Fresh
- Tips When Baking this Bread
- How to Serve Coconut Bread
- Common Q + A's for this Toasted Coconut Bread [Gluten-Free]
- More Delicious Coconut Flavored Recipes
- MADE OUR RECIPE(S)?
- Toasted Coconut Bread [Gluten-Free]
What is a Quick Bread?
Basically, quick breads are cake-like dessert loafs that are quick to make because of the leavener, baking powder used versus yeast for traditional breads. Based on a bit of research, the most popular quick breads are banana bread and zucchini bread when it comes to what people enjoy baking and eating most. Of course, I have to admit that this coconut bread is a very strong contender to add to your list next!
Is Coconut a Fruit?
One of the biggest questions often asked is whether coconut is a fruit or a nut. While coconuts do indeed add a unique flavor and crisp texture to whatever you add it to, they are a fruit! Coconut is considered a fruit with a hard covering over the seed. Because of this, the FDA has classified the coconut as a nut, fruit, and seed because it fits the descriptions to all three--although it's really solely a fruit.
How to Make Gluten-Free Coconut Bread
This is a simple recipe to make when it comes to this gluten-free coconut bread. And chances are you probably already have the ingredients on hand, especially if you're into coconut. Start by toasting your shredded coconut and letting them cool completely. You'll basically whisk together the dry ingredients in a bowl and set aside. Next, beat together the softened butter and sugar, add in the remaining wet ingredients followed by the dry ingredients.
Now, fold in the shredded coconut, pour/scoop in the loaf pan and bake. Remove from the oven, let it cool completely and then whip together the glaze----spooning it atop bread followed by additional toasted shredded coconut. Slice and enjoy!
Coconut Bread Ingredients
Here's what you need to make this nutty, sweet homemade gluten-free coconut bread:
- Gluten-free flour. I recommend organic 1-to-1 baking gluten-free flour from Bob’s Red Mill or King Arthurs for the best quality. If using other gluten-free flours, ensure that they include xantham gum for the best texture.
- Baking powder. This will lighten and help your bread to rise. Make sure your baking powder is fresh (not expired!) for best results.
- Cinnamon. This adds a warm fall flavor the bread that compliments the coconut flavor nicely and helps to amplify the flavor.
- Coconut extract. This adds an extra dose of tropical coconut flavor.
- Shredded Coconut flakes. I use an organic version that's sweetened, but you can definitely use unsweetened if desired.
- Cane sugar. This vegan-friendly granulated sweetener is subtly sweet and won’t overpower the coconut flavor. You can also sub with maple syrup, Agave, date syrup, or coconut sugar. If you’re not vegan, honey also works.
- Butter. Use unsalted butter softened to room temperature for easy blending and it adds a nice buttery flavor to the bread.
- Eggs. These are NOT CONSIDERED DAIRY despite popular belief. They are what bind everything together.
- Coconut milk. You'll need full-fat coconut milk or cream for a fluffy, airy texture. You can also use your fave plant-based milk like Almond or coconut milk, however, you'll need to reduce the amount of liquid since they're thinner in consistency and will change the texture of the bread if too much is used.
Coconut Glaze
To top this delicious coconut bread, make a light and fluffy coconut-flavored glaze. Here's what you need:
- Powdered sugar. If you use granulated sugar, your frosting may have a gritty texture.
- Butter. Use unsalted butter melted and cooled for a nice thick and smooth glaze.
- Coconut milk. This should be at room temperature. I recommend using full-fat.
Why Toast Your Coconut Flakes?
While you can always just use the shredded coconut flakes right out of the bag, I can guarantee that toasting your coconut creates a sweeter and nuttier taste to this bread. It's definitely something that you shouldn't pass up! Plus, you can use any leftover toasted coconut on the following:
- Ice cream
- Dessert (cake, cupcakes, etc.)
- Oatmeal or overnight oats
- Other lattes
- No-bake Energy bites
- Cookies, etc.
What You’ll Love About This Coconut Bread The Most?
- Easy to make.
- Super delish----major tropical coconut flavor.
- A great amount of sweetness and nuttiness, but not too much.
- Incredibly soft, tender, and fluffy in texture!
- Fun baking activity for entire family.
- Is entirely gluten-free and has a great dairy-free and traditional option.
- Did I mention the best thing to eat for breakfast, as a snack, or dessert? Yes!!
How to Know If Your Baking Powder + Baking Soda are Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your coconut bread (and other baked goods) fully rise and bake through nicely.
Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
Tips When Baking this Bread
I know that many people have trouble with the amount of time needed to bake quick breads in general (especially this gluten-free coconut bread) or have it fully cook through. Since the batter is a little thick, it can be a bit tricky to ensure that the middle is fully solid and cooked through.
However, after a bit of trial and error with many types of breads, I've found that the following tricks have be full proofed in baking this toasted coconut bread perfectly:
- Be sure to not over-mix the batter since this will cause the bread to become dense.
- Ensure that you allow the toasted shredded coconut to cool completely before adding it to the batter. This prevents the batter from changing in texture due to the heat of the coconut.
- Ensure that your batter is the "right" consistency. You want the batter to be "scoopable" which means that it's thick but also easily stirred versus really "liquidy" or super thick where it's hard to manage.
- Midway through the baking time, poke small holes (using a toothpick or cake tester) around the tops of the bread to allow for the heat to penetrate through more easily and cook everything evenly. NOTE: I do this twice. Once halfway through the baking time and the second time in the last 10-15 minutes.
- Place your bread at the top rack so that it browns but doesn't burn since it's in the oven for at least 1 hour.
- Ensuring that your leaveners are fresh plays a role in the texture while your bread bakes, which also helps it to bake through more easily.
- Always cool your bread in the loaf pan first before removing it to cool completely. This prevents the bread from breaking in any way.
How to Serve Coconut Bread
This sweet treat has a place at breakfast, brunch, or tea time. But it doesn't stop there. Here are a few more creative ideas on how to enjoy this gluten-free coconut bread:
Warm and Fresh: Enjoy a slice while it's still warm from the oven. The slightly crunchy top and soft, moist interior make for a heavenly combination. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.
Toasted and Topped: Toast a slice of coconut bread to add a delightful crunch to the already delicious crunchy topping. Once toasted, you can spread a layer of your favorite vegan cream cheese, nut butter, or even homemade fruit compote on top for a decadent twist.
Pair with a Beverage: Coconut bread pairs beautifully with a hot or iced coffee like this Iced Caramel Latte or Dirty Chai Maple Iced Latte or a breakfast smoothie like this Mango Chia Seed Smoothie or this Cashew Date Morning Smoothie
Ice Cream Sandwich: Get creative and turn your coconut banana bread into a delightful ice cream sandwich. Slice the bread, scoop your favorite vegan ice cream like this Caramel Ice Cream or No-Churn Vanilla Ice Cream with Rainbow Sprinkles in the middle, and enjoy a warm + cold creamy treat.
Breakfast or Brunch Spread: Serve slices of Coconut Bread as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.
Common Q + A's for this Toasted Coconut Bread [Gluten-Free]
Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
Absolutely! You can freeze this coconut bread as a whole loaf or in slices for up to 3 months! Simply wrap any leftovers in foil paper or plastic wrap (individually wrapped for slices) and add to a sealable freezer-safe bag and wallah.
Yes! If you choose to opt out of cane sugar, you can always substitute with Agave, raw honey, coconut sugar, maple syrup, or Date syrup as well. Just reduce the amount of coconut milk/cream slightly to ensure that it's not too much liquid.
Nope! Instead of unsalted butter, you can also use coconut oil or vegetable oil, if preferred. Just ensure that you reduce the amount of coconut milk/cream slightly to ensure that it's not too much liquid.
Of course! If you don't need this coconut bread to be gluten-free, simply substitute the GF flour with organic all-purpose flour or bread flour (for a thicker, more bread-like consistency). NOTE: You may need additional coconut milk, so be sure to have another ¼ cup handy if needed.
The ratio of dry ingredients to wet ingredients matters. This is why it's super important to add a high-quality neutral oil (or butter) to your bread for the perfect moistness. Just remember that too much milk and not enough flour creates the opposite problem----meaning that your cake will become too wet and may not bake through best or take much longer.
Both bread or all-purpose flour is best for baking normal bread, while self-raising flour is better for 'quick breads'. For this bread recipe, I love mixing both flours together for the best texture and softness.
Absolutely! To make this bread entirely dairy-free, simply substitute the butter with vegan butter.
One of the biggest questions often asked is whether coconut is a fruit or a nut. While coconuts do indeed add a unique flavor and crisp texture to whatever you add it to, they are a fruit! Coconut is considered a fruit with a hard covering over the seed. Because of this, the FDA has classified the coconut as a nut, fruit, and seed because it fits the descriptions to all three--although it's really solely a fruit.
More Delicious Coconut Flavored Recipes
- Easy Coconut Cupcakes
- Coconut Berry Oatmeal Breakfast Bowl
- Coconut Raspberry Chia Pudding
- Toasted Coconut Honey Latte
- Vegan Coconut Chickpea Curry with Potatoes
- Pineapple Coconut Basil Mocktail with Lime
MADE OUR RECIPE(S)?
If you tried this Toasted Coconut Bread [Gluten-Free] recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Toasted Coconut Bread [Gluten-Free]
Ingredients
BREAD:
- 2 ½ cups gluten-free 1-to-1 baking flour, organic
- ½ cup unsalted butter, softened at room temp. (You can also use coconut oil or vegetable oil; See Notes!)
- 2 tsps baking powder
- 1 teaspoon coconut extract
- ¼ teaspoon sea salt
- Pinch of ground cinnamon
- ¾ cup organic cane sugar
- 3 large eggs, at room temp.
- ½-3/4 cup full-fat coconut milk or cream
- 1 ½ cups sweetened shredded coconut
COCONUT GLAZE + TOPPING:
- 1 cup organic powdered sugar, sifted
- 2-3 Tbsps full-fat coconut milk or cream
- 1 tablespoon unsalted butter, melted + cooled
- toasted shredded coconut, for topping
Instructions
TO TOAST THE COCONUT:
- In a medium non-stick (10-inch) skillet over medium-high heat, add the coconut flakes and stir until golden and toasted, about 3-4 minutes or so. Remove from heat. Let cool completely.
TO MAKE THE BREAD:
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard bread/loaf pan using butter or coconut oil and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
- In a large bowl, whisk together both the flour, baking powder, cinnamon and salt until combined.
- In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
- Add the eggs (one at a time) followed by the coconut extract and coconut milk/cream, mixing until combined. On low-speed, add in the dry ingredients continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk or spoon once lifted.
- Fold in 1 cup of the cooled shredded coconut until incorporated.
- Pour/scoop the batter in the prepared loaf pan and evenly spread it out.
BAKE THE BREAD:
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
- Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
TO MAKE THE COCONUT GLAZE:
- In a bowl, add in the powdered sugar, melted butter, and coconut milk, whisking until you reach the desired consistency—-smooth and thick enough to slowly run off of whisk. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
- Once bread has cooled, spoon coconut glaze atop and sprinkle with remaining ½ cup of toasted shredded coconut.
- Slice and enjoy with your favorite cup of tea or coffee for breakfast/brunch or as a sweet treat for dessert.
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with Agave, raw honey, coconut sugar, maple syrup, or Date syrup as well. Just reduce the amount of coconut milk/cream slightly to ensure that it's not too much liquid.
- OIL: See FAQ Section!
- TRADITIONAL BREAD [NON GLUTEN-FREE]: See FAQ section!
Nutrition
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