Moist Coconut Bread drizzled with sweet tangy lime glaze and topped with toasted coconut chips. Amazing breakfast that will make you get out of the bed.
Coconut always go well in everything. I love the smell of coconut. In bread, it is absolute heaven. I don’t need any house mist at all when I bake this moist coconut bread. My house will fill with coconut smell when I open the oven. Dydy always say how crazy I am with coconut smell that I even buy the Victoria Secret coconut lotions. I just love the smell of coconut.
I make a simple coconut bread today with a drizzle of lime glaze for my breakfast tomorrow. It has been a while that I haven’t baked a bread or cake for breakfast as I have been making smoothies during summer. Summer has ended along with my smoothies. Therefore, I’m back with different kind of easy bread recipes every week since today. If you haven’t seen my smoothies collections, I made peach berry smoothie bowl, spinach cardamom green smoothie bowl, and fruit smoothie bowl with granola. All smoothies topped with my homemade granola. I have to say bye to my granola as well, no smoothies no granola as well. I hate winter.
Smoothies are amazing, but Dydy couldn’t stand the coldness of smoothies during winter time. I don’t really mind drinking smoothies in the morning, but well, what can I do when my husband prefer warm breakfast. Therefore, I usually toast my coconut bread slices in the morning to have the extra crisp and warmness. To add more proteins, I also make boil eggs and hot chocolate to go along with the coconut bread.
If you like sweet bread, you might want to add more sugar to the bread, the original recipe from Smitten Kitchen is using 1 cup of sugar. I cut it off to half as I make extra lime glaze that contains so much sugar. Moreover, because I always have this coconut bread with hot chocolate, I don’t need so much sugar in the bread as there is sweetness from my hot chocolate. I don’t want to have sugar overload early in the morning.
What more could I ask for, warm toast of moist coconut bread with lime glaze, boiled egg and cup of hot chocolate in the morning. Even if I’m too lazy to get out of my blanket in the winter, I always feel so energetic thinking about the amazing coconut bread in the morning.
Beside coconut bread, I also make different kind of bread like banana bread, Chinese sweet coconut bun, carrot cake with lemon cream cheese frosting, pandan chiffon cake, and Chinese soft bun with pulled pork fillings. I also make healthy quinoa oatmeal chocolate breakfast cookies sometimes. For me, bread or similar kind of make ahead breakfast is better for me, as I don’t have to wake up early in the morning to fix breakfast. Besides that, I could bake it in the afternoon, and it will stay for up to 3 to 4 days.
When I first married, I used to make breakfast everyday in the morning, mostly toast with egg, sausage and bacon. Along with time, I realized how unhealthy it is to eat sausage and bacon everyday for breakfast. Now, I don’t even make sausage and bacon anymore. Instead, I bake my own bread with different fillings, and different type every week. It tastes so much better than the store bought toast. Moreover, I could play with the fillings as well.
Here’s the ingredients to make this moist coconut bread with lime glaze:
- 2 1/2 cups plain flour
- 1/4 teaspooon table salt
- 2 teaspoons baking powder
- 1.5 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 1/2 cups dessicated coconut
- 2 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
Lime glaze:
- 1 tablespoon milk
- juice of 1/2 lime
- 1 cup icing sugar
Heat oven to 180C degrees. In a bowl, mix all of the wet ingredients: eggs, milk, vanilla extract and melted butter. Set aside.
In another bowl, combine all dry ingredients: plain flour, salt, baking powder, cinnamon, sugar and coconut. Mix until all combines.
Add the wet ingredients to the dry ingredients, and mix until just combined. Don’t overmix the batter.
Layer 9×5 inch baking pan with baking paper. Pour the batter in the pan, and smooth out the top.
Bake for 1 hour or until toothpick inserted in the center came out clean. Let it rest in a pan for 5 to 10 minutes before taking out to rest in the cooling rack. Let the bread cool before slicing it.
While the bread is cooling, make the lime glaze by mixing milk, lime and icing sugar in a bowl.
Pour the glaze on top of the coconut bread, and topped with toasted coconut chips.
- 2½ cups plain flour
- ¼ teaspooon table salt
- 2 teaspoons baking powder
- 1.5 teaspoon ground cinnamon
- ½ cup granulated sugar
- 1½ cups dessicated coconut
- 2 large eggs
- 1¼ cups milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 1 tablespoon milk
- juice of ½ lime
- 1 cup icing sugar
- Toasted coconut chips
- Heat oven to 180C degrees. In a bowl, mix all of the wet ingredients: eggs, milk, vanilla extract and melted butter. Set aside.
- In another bowl, combine all dry ingredients: plain flour, salt, baking powder, cinnamon, sugar and coconut. Mix until all combines.
- Add the wet ingredients to the dry ingredients, and mix until just combined. Don't overmix the batter.
- Layer 9x5 inch baking pan with baking paper. Pour the batter in the pan, and smooth out the top.
- Bake for 1 hour or until toothpick inserted in the center came out clean.
- Let it rest in a pan for 5 to 10 minutes before taking out to rest in the cooling rack. Let the bread cool before slicing it.
- While the bread is cooling, make the lime glaze by mixing milk, lime and icing sugar in a bowl.
- Pour the glaze on top of the coconut bread, and topped with toasted coconut chips.