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Sweet bread covered with vanilla glaze and toasted coconut in a wooden box on table.

Toasted Coconut Bread

Moist Toasted Coconut Bread made with shredded coconut, coconut rum, lemon zest, vanilla, and lavender.
Course Bread, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 1 loaf
Author Jenn


Coconut Bread

  • 1 Cup (125 grams) All Purpose Flour
  • 1 Cup (125 grams) Cake Flour
  • 1 Cup (200 grams) Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 1.5 Cups (126 grams) Sweetened Shredded Coconut
  • 1 Tablespoon Lemon Zest
  • 1 teaspoon Dried Culinary Lavender
  • 1 Cup (240 grams) Coconut Milk
  • 4 Tablespoons Unsalted Butter melted
  • 1 Large Egg
  • 2 Tablespoons Blue Chair Bay Coconut Rum
  • 2 teaspoons Vanilla Extract

Vanilla Rum Glaze

  • 1 ½ Cups (180 grams) Powdered Sugar
  • 2 Tablespoons Whole Milk
  • 1 Tablespoon Blue Chair Bay Coconut Rum
  • 1 teaspoon Vanilla Extract

Toasted Coconut Flakes

  • 1 Cup (84 grams) Coconut Flakes


Coconut Bread

  • Preheat oven to 350 F (176 C). Spray a 9 x 5 inch loaf pan with baking spray and line with overhanging parchment paper.
  • Place shredded coconut, lemon zest and lavender in a food processor and pulse until mixed into small pieces. Transfer to large bowl.
  • Add flours, sugar, baking, powder and salt in a bowl. Hand stir together with a whisk.
  • In a separate medium bowl, mix together coconut milk, melted butter, egg, coconut rum, and vanilla.
  • Pour liquid mixture into dry mixture. Fold together with a rubber spatula until just mixed.
  • Transfer to loaf pan.
  • Bake on middle rack for 40-45 minutes or until a toothpick inserted into center comes out clean or with a few crumbs.
  • Place loaf pan on cooling rack to completely cool.

Toasted Coconut

  • Line a baking tray with parchment paper and spread coconut flakes in an even layer.
  • Bake at 325 F for 3-4 minutes or until lighly golden on the edges. Remove pan from oven and let coconut cool.

Coconut Vanilla Glaze

  • Combine ingredients in small bowl. Whisk together until smooth.
  • If you want a thicker glaze add ¼ cup of powdered sugar at a time and stir. For thinner glaze add a teaspoon of milk and stir until desired thickness.


  • Place cooled loaf on serving dish.
  • Spoon glaze over bread, then top with shredded coconut.
  • Slice and serve.