One bite of this Coconut Lime Bread and you’ll be whisked away to a tropical paradise! Moist, soft, and slightly sweet, it’s perfect with coffee or a cup of tea!
This cake-like bread is bursting with coconut goodness and flavors from the tropics. The delicious lime glaze is perfectly balanced between sweet and tart. It’s a great choice for breakfast, brunch or a snack. In fact, it’s a great choice any time of day!
Coconut Lime Bread
Ingredients
- 2 eggs room temperature
- 1 1/4 cups whole milk
- 2 tsp vanilla extract
- zest from 3 limes
- 2 1/2 cups flour all-purpose
- 1 1/2 cups flaked coconut sweetened
- 1 cup sugar granulated
- 2 tsp baking powder
- 1 tsp cinnamon ground
- 1/4 tsp salt
- 6 tbsp butter unsalted, room temperature
Lime Glaze
- 1 cup sugar confectioners
- 2-3 tbps lime juice fresh
- zest from 1/3 lime
Instructions
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Preheat oven to 350 degrees.
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Spray 9x5 loaf pan with a non-stick cooking spray.
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In a medium bowl, add the eggs, milk, vanilla extract and lime zest. Mix to combine.
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Set aside.
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Using a stand-up mixer on low speed, combine the flour, coconut, sugar, baking powder, salt and cinnamon.
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Continuing on low speed, pour in the egg mixture and mix until just combined.
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Now add the butter and mix until combined.
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Pour the batter into your loaf pan.
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Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
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Once the bread is cooled, make the lime glaze.
Lime Glaze
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In a small bowl, whisk together the confectioners sugar and the lime juice.
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Drizzle the glaze over the bread.
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Sprinkle with the lime zest.
Here are some other recipes we hope you may enjoy:
Copycat Starbucks Banana Walnut Bread
Instant Pot Carne Asada Street Tacos
Wonder if you could substitute lemon zest & juice?
Yes they would be interchangeable, lemon would be good.
I WOULD LOVE TO BUY THE COCONUT LIME BREAD HOW IR WHERE CAN I BUY IT ??
Just made this and it’s in the oven now. I made mine into mini bundts but I’m slightly concerned because no matter how much I mixed it, the butter never fully incorporated. I was worried about over mixing and having a really tough cake. Fingers crossed that it turns out how it’s supposed to.
Could I use 1% milk instead of whole milk?