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!
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.