Coconut Bread with Cream Cheese Glaze
This Coconut Bread with Cream Cheese Glaze is so moist and flavorful -- it's perfect for an Easter brunch or a snack or dessert for any night of the week!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
- 1 cup granulated sugar 200g
- 3/4 cup canned light coconut milk
- 1/2 cup Greek yogurt
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all purpose flour 188g
- 3/4 cup sweetened, shredded coconut
Cream Cheese Glaze
- 1/4 cup cream cheese (light or regular, 2 oz)
- 2 tablespoons milk
- 1/4 cup powdered sugar
Preheat oven to 350 degrees F. Lightly grease an 8x4" loaf pan (a 9" will work fine, you will just have a lower loaf and need to reduce the bake time by about 10 minutes)
In a large bowl, whisk together the sugar, coconut milk, yogurt, oil, eggs, coconut and vanilla extracts.
Add the baking powder, baking soda and salt and whisk until combined.
Add the flour and coconut and stir just until moistened.
Pour into prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Cover with tin foil for the last 15 minutes of bake time if you want to prevent additional browning.
Let sit for 10 minutes in the pan before removing to a wire rack to cool completely.
Cream Cheese Glaze
Place cream cheese in a medium bowl and microwave for 10 seconds on high to warm slightly. Beat with an electric mixer until smooth.
Add milk and powdered sugar and beat until smooth, scraping down the sides as necessary.
Drizzle over cooled loaf, slice and serve.
Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 149mg | Potassium: 101mg | Sugar: 22g | Vitamin A: 105IU | Calcium: 38mg | Iron: 1mg