Coconut Key Lime Bread
This coconut key lime bread is soft and fluffy, coconut-y with the perfect hints of citrus. It’s like whoa!
It is May folks! And I have a very tropical bread for you today. Because what better way to get ready for the summer than enjoying flavors like coconut and lime? This coconut key lime bread is deliciously moist, coconut-y and perfectly citrus-y. It’s like whoa! Seriously!
But I’d expect nothing less since the recipe for this coconut key lime bread is from the new e-cookbook of a talented baker and friend. Steph of Girl Versus Dough created 30+ mouth-watering quick bread recipes and collected them all in a beautiful photographed e-book, Quick Bread Love.
The e-book has recipes from savory breads to muffins to this tropical darling here. When I first saw the book, I couldn’t close my mouth. Each page has a gorgeous photograph accompanying the recipe, making you drool as you bake! You will seriously want to buy this e-book and start making the hard choices of which bread to bake first.
It was very hard to decide what to make first. There was a savory sun-dried tomato spinach bread that caught my eye and this peaches and cream streusel bread makes me hungry but my coconut loving self eventually won and I tried this coconut key lime bread. I’m so glad I did. I tell you my friends, it’s the best combination EVER! This bread is so quick and easy to make. One mixing bowl action here. Filled with coconut flakes in each bite and the zesty hints of key limes, this soft and fluffy sweet bread is going to disappear in no time. I’d advise just making two loaves to be safe like I did 🙂 Give one to a loved one, like your mother-in-law!
As you go into the weekend, add this recipe to your must-bake recipe. You can get Steph’s e-book, Quick Bread Love here.
Coconut Key Lime Bread
This coconut key lime bread is soft and fluffy, coconut-y with the perfect hints of citrus. It’s like whoa!
Ingredients
- • ½ cup granulated sugar
- • 6 tablespoons vegetable oil
- • 2 eggs
- • 1 cup canned coconut milk
- • 1 tablespoon lime zest
- • 1½ cups all-purpose flour
- • 1½ teaspoons baking powder
- • ½ teaspoon salt
- • ½ cup sweetened coconut flakes
For Glaze:
- • ½ cup powdered sugar
- • 2½ teaspoons key lime juice
- • 2 tablespoons sweetened coconut flakes
- • 1 teaspoon lime zest
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 8-by-4-inch loaf pan and set aside.
- In a medium bowl, whisk together the sugar, oil and eggs until combined. Whisk in coconut milk and lime zest. In a separate small bowl, sift together the flour, baking powder and salt. large bowl or bowl of stand. Add the dry ingredients to the sugar mixture. Stir until combined. Fold in the coconut flakes.
- Spoon batter into prepared pan and bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before turning out onto a cooling rack to cool completely.
- To make glaze: Mix powdered sugar and key lime juice together until smooth in a small bowl. Drizzle over cooled cake. Top with coconut flakes and lime zest.
I think there’s an error in the final part, where the glaze should be prepared by mixing the powdered sugar and lime juice only; then drizzling over the load and topping with the coconut flakes and lime zest…?
Hello Gunther, the glaze ingredients are at the end of the recipe list. Clarified that above.
Oh, so the intent really IS to mix all four of the glaze ingredients, then drizzle over? That made such a mushy mix, it was hard to spread over. It seemed to work better when I only mixed the juice and sugar, then drizzled that over the load – and then sprinkled the zest and coconuts on top of that, so that the coconut flakes and lime zest stuck to the glaze. Much prettier, I think.
Thanks for thIs delicious recipe to use our backyard limes! Loved that it isn’t too sweet, yet lime and unsweetened coconut give it nice flavor, texture and color. I made three mini loaves instead of one large one (about 35 min on convection setting) to prolong the joy with just two of us at home. It freezes well and is just as tasty as fresh when left to thaw for a couple hours. We’ll enjoy this fun tropical treat regularly. Sincere thanks to you Zainab!
I am so glad that you love this! It is always a good idea to prolong the joy!
I am going to try to make this tonight with buttermilk in place of coconut milk. I bought buttermilk for another cake I am making, so I want to use the entire container.
I made this when I was exhausted (I started baking at 11 p.m.) so the results are 100% my fault.
1. I don’t think the buttermilk worked as a coconut milk substitute. I think it is too heavy for this quickbread. I can’t really say that with full confidence because of the next things that went wrong:
2. I took the cake out too early! It wasn’t done after an hour, and I thought I didn’t have toothpicks (new apartment), so I used a fork instead. Don’t do that. The batter doesn’t stick to a metal fork the way it does the absorbent, natural surface of a toothpick — it will always come out cleaner than a toothpick. Therefore I took it out. It looked done and was the same golden brown as the picture. The next day, it was doughy, dense and underbaked in the center.
3. The flavors were AMAZING. The frosting was tangy and sweet. The coconut was good on top, but I think it would be be better toasted.
So yeah, maybe if I had tented the top and left it in longer, the results would be different. Maybe the buttermilk make it dense and doughy. Who knows.
Jessica, I am so sorry the recipe did not come out perfect the first time. Buttermilk is of a thicker consistency than coconut milk and will explain why your cake was dense. I would have suggested using just regular milk if you didn’t have coconut milk. Also, I agree toothpick always works best with testing doneness. I’m glad the flavors were great and I hope you can try it again.
This was amazing!! I made it two days ago, just because it looked easy and I had all of the ingredients on hand. I took it to my staff meeting today and WOW! It was gone quickly. People said it was gorgeous AND delicious so it’s going into my permanent rotation. Thanks so much!!!
YAY!! So glad to hear you loved this bread and that your co-workers enjoyed it.
hi there! i’ve read through a lot of the comments here but no has mentioned the difference in the recipe/instructions. you refer to ‘baking powder’ in the ingredient list and then ‘baking soda’ in the instructions. i’m sure your readers have more experience so perhaps they automatically know which one it should be…i am not so lucky. could you please clarify this for me? i really do look forward to trying the recipe but i need situations where i am set up for success and being unsure of ingredients is not the best way to go for me. thanks in advance!!
Sorry about that. It was just a typo. I went ahead and corrected the recipe. Thanks for pointing it out. Hope you enjoy this bread! It’s truly amazing!
oh thank you! going to attempt it tomorrow…keep your fingers crossed for me, i need all the help i can get
I hope it all went well!
I love key limes, in fact I have a tree in my backyard, so I will definitely be trying this bread. Thanks for sharing on Showcase Your Talent Thursday.
You had me at coconut!
I love quick breads and this sounds so good! That flavor combo is hard to beat!