Description
This Sweet Coconut Bread is a moist, flavorful quick bread made with oat flour and rich coconut milk, enhanced with toasted shredded coconut for added texture and a hint of tropical sweetness. Perfect for breakfast or a delightful snack, it features a light vanilla-scented batter topped with a simple powdered sugar glaze and extra toasted coconut.
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups shredded coconut (toasted – use 1 cup in bread and ¼ cup on top)
Wet Ingredients
- ½ cup butter (melted and cooled)
- 1 cup sugar
- 3 eggs (room temperature)
- 13.5 oz canned coconut milk
- 1 tsp vanilla bean paste
Glaze
- ½ cup powdered sugar
- 1 tbsp milk (or more as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4 inch bread pan with parchment paper, leaving about a 1-inch overhang on the sides for easy removal of the bread after baking.
- Toast Coconut and Melt Butter: Melt the butter in a microwave-safe bowl and let it cool to room temperature. Meanwhile, toast the shredded coconut by adding it to a medium skillet over medium heat. Stir occasionally until it turns golden brown, then transfer it to a small bowl to cool.
- Mix Dry Ingredients: In a medium bowl, combine the oat flour, baking powder, and salt by stirring them together thoroughly.
- Combine Wet Ingredients: Once the butter has cooled, whisk the butter and sugar until well combined. Add the eggs one at a time, then whisk in the coconut milk and vanilla bean paste until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients along with 1 cup of the toasted coconut. Gently fold the ingredients together until just combined—do not overmix to keep the bread tender.
- Bake the Bread: Transfer the batter into the prepared bread pan and smooth the top. Bake in the preheated oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and place the pan on a wire rack. Allow the bread to cool completely in the pan before removing it using the parchment paper overhang. Slice when fully cooled.
- Prepare and Apply Glaze: For the glaze, whisk together the powdered sugar and milk until smooth and pourable. Drizzle the glaze evenly over the cooled bread, then sprinkle with the remaining ¼ cup toasted coconut. Slice and serve.
Notes
- Make sure the butter is cooled before mixing with eggs to avoid cooking them.
- Use room temperature eggs for better incorporation and texture.
- Oat flour can be made at home by grinding rolled oats if you don’t have it on hand.
- Keep an eye on the bread during the last 10 minutes of baking; ovens can vary slightly in temperature.
- The glaze can be adjusted by adding more milk if it’s too thick to drizzle.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
