Tropical Coconut Bread with Zesty Lime Glaze

I’ll be honest: I snagged the idea for this loaf after craving something bright, sweet, and just a little bit tangy. If you like the same coconut-lime vibes in savory dishes, check out my favorite Thai coconut-lime chicken for inspiration — this bread brings that sunshine to dessert. I baked this on an overcast afternoon and instantly felt like I had a mini vacation in my kitchen.

The star here obviously sits in the batter: coconut. It delivers flavor and texture without yelling for attention. The lime glaze finishes the loaf with a crisp zing that keeps every slice from feeling too sweet.

You’ll get a clear ingredient list, a step-by-step method, smart tips for perfect results, fun variations, and ideas for leftovers. Let’s make this loaf sing.

Why You’ll Love This Recipe

• Bright, tropical flavor that still feels cozy and homey.
• Simple method: no fancy tools and nothing weird.
• Great texture: tender bread with a slightly chewy coconut bite.
• Fast glaze: the lime drizzle transforms the loaf in two minutes flat.
• Versatile: serve it for breakfast, afternoon snack, or dessert.

Ingredients You’ll Need

1½ Cups All Purpose Flour

• 1/2 teaspoon Sea Salt
• 1 teaspoon Baking Powder
• 3/4 Cup Sugar
• 1/4 Cup Butter – softened
• 2 Large Eggs
• 3/4 Cup Silk Unsweetened Coconutmilk
• 1/2 teaspoon Vanilla Extract
• 1/3 Cup Sweetened Flaked Coconut
• 1 Cup Powdered Sugar
• 1½ Tablespoons Fresh Lime Juice
• 1/3 Cup Sweetened Flaked Coconut
• Zest of 1 Lime

Bold reminder: use fresh lime juice for the glaze — that bright citrus bite really matters.

How to Make (Step-by-Step)

STEP 1 — Coconut Bread

1. Preheat the oven to 350°F (175°C) and grease a 9×5 loaf pan. I like to line mine with parchment for easy removal.
2. In a bowl, whisk together 1½ cups flour, 1/2 teaspoon salt, and 1 teaspoon baking powder. Keep this dry mix handy.
3. In a separate bowl, cream 1/4 cup softened butter with 3/4 cup sugar until fluffy. Beat in 2 large eggs one at a time, then stir in 1/2 teaspoon vanilla extract.
4. Alternate adding the dry mix and 3/4 cup Silk Unsweetened Coconutmilk, starting and ending with the dry mix. Stir until just combined — don’t overmix or the bread turns tough.
5. Fold in 1/3 cup sweetened flaked coconut gently, keeping some air in the batter. Pour into the prepared pan and smooth the top.

STEP 2 — Bake

1. Bake 45–55 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. I check at 40 minutes because ovens lie.
2. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack. Let it cool another 10–15 minutes before glazing.

STEP 3 — Glaze/Topping

1. Whisk 1 cup powdered sugar with 1½ tablespoons fresh lime juice and zest of 1 lime. If the glaze feels too thick, add a teaspoon of water at a time.
2. Drizzle the glaze over the warm loaf so it drips down the sides. Sprinkle the second 1/3 cup sweetened flaked coconut on top while the glaze stays wet so it sticks.
3. Let the glaze set for at least 15 minutes before slicing.

Bold tip: if you want a thinner glaze, add lime juice in tiny increments. You control the drip.

Pro Tips for the Best Results

• Room temperature eggs and butter blend easier and give a smoother batter.
• Measure flour properly: spoon it into the cup and level it off to avoid a dense loaf.
• Don’t overmix after you add flour; fold gently to keep the crumb light.
• Watch the oven in the last 10 minutes — every oven runs differently.
• To toast the coconut topping, toast in a dry pan for 2–3 minutes until golden, stirring constantly. I do this half the time because I enjoy the crunch.

Fun Variations & Topping Ideas

Variations:

• Swap half the flour for whole wheat pastry flour for a nuttier loaf.
• Add 1/2 cup mashed banana to make a coconut-banana riff (yes, that banana cameo works). If you want a published idea, check out a related twist on bread with sweetened condensed milk for inspiration.
• Fold in 1/3 cup chopped macadamia nuts for a tropical crunch.
• Add 1–2 teaspoons of lime zest to the batter for extra citrus notes.

Toppings:

• Toasted coconut for crunch and color.
• Lime slices or candied lime peel for a fancy finish.
• A drizzle of honey for an ultra-sweet contrast.
• Cream cheese frosting if you feel indulgent and slightly reckless.

Storing and Reheating

• Refrigerating: Wrap the cooled loaf tightly in plastic wrap or use an airtight container. Refrigerate up to 4 days. The glaze may soften the crust, which is honestly fine.
• Freezing: Slice the loaf, wrap individual slices in plastic, and freeze in a zip-top bag. Freeze up to 3 months. Thaw at room temperature when ready.
• Reheating: Warm a slice in the microwave for 10–15 seconds or in a toaster oven at 300°F for 5–7 minutes. The microwave melts the glaze to a gooey dream; the toaster oven revives crisp edges.

Leftover ideas

• Toast a slice and add a smear of cream cheese for breakfast. Yes, it counts as balanced if you believe hard enough.
• Cube leftover bread and toss into a fruit salad for texture contrast.
• Make French toast with thicker slices — the coconut makes the batter hold nicely.
• Serve warmed slices with vanilla ice cream for a simple dessert.

Frequently Asked Questions (FAQ)

How long will this coconut bread stay moist?

I keep mine moist for about 3–4 days in the fridge when wrapped well. The coconutmilk helps retain moisture, and the glaze creates a barrier that prevents staleness.

Can I use canned coconut milk instead of Silk?

Yes, but choose the lighter consistency. Full-fat canned coconut milk can make the batter too heavy unless you thin it slightly. I prefer Silk Unsweetened Coconutmilk for consistency and subtle flavor.

Do I have to use sweetened flaked coconut?

You can use unsweetened, but the loaf will taste less sweet and a little more subtle. If you choose unsweetened, add a tablespoon or two more sugar if you like sweeter bites.

Can I make this gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free blend and add a teaspoon of xanthan gum if your blend lacks it. The texture will differ slightly, but the flavor stays lovely.

Conclusion

This Tropical Coconut Bread with Zesty Lime Glaze gives you a simple, comforting loaf with a bright twist. I bake it when I want something that feels both leisurely and celebratory. Try it plain, jazz it up with toasted coconut, or use it as a base for indulgent French toast — you’ll find it forgiving and delightful. If you want a variation that leans into banana plus lime (because why not?), check out this similar Coconut Banana Bread with Lime Glaze by Cooking Light for more ideas. Leave a comment with your tweaks and please drop a rating — I actually read them and I thrive on your feedback. FYI, I’ll probably try a rum-soaked version next. 😉