Coconut Lime Bread

This Coconut Lime Bread is one of my favorite recipes of all time. It’s pretty enough to impress company and is a perfect snack to take on the go. And the best part? It still manages to be incredibly delicious with only 1/2 cup of sugar (I’ve found most snack-y quick bread recipes use 1 cup). I used turbinado sugar, most commonly seen packaged as the Sugar in the Raw brand. It’s not a vegan recipe since it has 2 eggs, but I think you could definitely make this vegan if you used a good egg substitute, though. This is basically summer wrapped up in a quick bread. It’s best enjoyed while sitting outside on your porch (or at the beach, if you have that luxury).

Coconut Lime Bread Coconut Lime Bread

And I want to give a big shout-out to Drew because he helped take the photos of me drizzling the glaze on the bread and sprinkling the toasted coconut. I love having a helper, but I think it might be time to invest in a tripod so I can take these kinds of photos when he isn’t around. Also, I am a proud food blogger wife because Drew wrote his first blog post. But it’s not about food – it’s about the web framework for the programming language Haskell. Still, I am incredibly proud of him for pursuing his dreams and interests. Do something you love.

Coconut Lime Bread Coconut Lime Bread Coconut Lime Bread

Coconut Lime Bread
Prep time
Cook time
Total time
Coconut Lime Bread is a snack pretty enough to impress company and easy enough to take with you when you're on the go!
Serves: 1 9x13 loaf
  • • ¼ cup coconut oil, melted, plus more for the pan
  • • 2 cups shredded coconut
  • • ½ cup turbinado sugar
  • • ¾ all-purpose flour
  • • 1 cup whole wheat pastry flour
  • • ¼ teaspoon freshly grated nutmeg
  • • 1½ teaspoons baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon salt
  • • 2 eggs
  • • 1 13-oz can coconut milk
  • • 1 teaspoon vanilla extract
  • • zest of one lime
  • • 1 cup powdered sugar
  1. Preheat the oven to 350º. Grease a 9x13-inch loaf pan with a little coconut oil.
  2. Spread the shredded coconut on a rimmed baking sheet and toast in the oven until brown, about 4 minutes. Keep an eye on it to make sure it doesn't burn. Set aside ½ for topping the loaf.
  3. In a large mixing bowl, combine 1½ cups of the toasted coconut and turbinado sugar. Sift in the flours, nutmeg, baking powder, baking soda, and salt and stir to combine.
  4. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, the coconut oil, the vanilla, and the ½ of the lime zest. Gently stir the wet mixture into the dry ingredients until just combined.
  5. Pour the mixture into the loaf pan and bake until a toothpick comes out clean, approximately 45-50 minutes. Remove from oven and let cool to room temperature.
  6. When the loaf has cooled, warm the remaining coconut milk in a small pot over low heat and stir in the rest of the lime zest. Let it sit over low heat for about 5 minutes to let the lime steep into the coconut milk. Remove the pot from the heat and whisk in powdered sugar until there are no more clumps. Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top. Cut into slices.

Adapted from The Sprouted Kitchen



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