Coconut Bread is soft, moist, and full of coconut flavor, topped with a sweet coconut glaze for the perfect finishing touch! A QUICK SWEET BREAD Let’s be honest, this Coconut Bread is just coconut cake in bread form – HA! It is so flipping good though! This soft, slightly sweet loaf is bursting with rich coconut flavor in every bite, making it perfect for breakfast, an afternoon snack, and of course, dessert! FREQUENTLY ASKED QUESTIONS:  What if I can’t find Coconut Cake Mix? If you can’t find coconut cake mix, you could get a French vanilla cake mix and add a couple of teaspoons of coconut extract to it (or more, to taste). Do you serve this warm or room temp? It’s really good served while still warm or at room temperature. Can I make this with other flavors? Yes! Use this same method to make any flavor “bread” you’d like! How can I amp up the coconut flavor? If you want to amp up the coconut flavor even more, add ½ cup more coconut flakes to the cake batter itself, OR use coconut cream instant pudding mix in place of vanilla, however it can be hard to find. Do I have to use the glaze? The glaze is optional but really – why would you not want to add it! If you don’t have coconut extract or don’t want to buy it, you can leave it out. Does this Coconut Bread freeze well? This recipe does make two loaves and they do freeze well. So, you could make one now and freeze one for later. I know most people only own one loaf pan so you could make one, let it cool then make the second one. Can I make this as a cake instead? Sure thing, this could obviously be made as a cake as well. Just follow the baking times on the back of the box for a 9×13-inch cake. Always bake on the middle rack.  Can I make one larger loaf instead? Let me preface this with I haven’t tested this yet, but I knew someone was going to ask this, so I wanted to address it with the info I currently have from recipe testing. So, I am thinking you could make one large loaf if you have a deep loaf pan, but, I haven’t tested it yet because I was worried it might bubble over but it could work. Stay tuned as I am still testing this variation out myself. I’ll share more info as I test it out more. How do I store leftovers? Keep leftover bread at room temperature for up to 5 days. Additionally, you can freeze it for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) coconut cake mix– You can use any coconut cake mix that you like (I am loving Dolly Parton’s mixes at the moment!) You are not making it to the box’s instructions on the box. You only want to use the ingredients that I list here or it won’t turn out properly. instant vanilla pudding mix– or you can use coconut cream instant pudding mix. Be sure you are grabbing the instant pudding type of pudding. The Cook and Serve stuff won’t set up properly. water sweetened coconut flakes– I know some people don’t like coconut flakes,if that’s you, just leave them out. However, if you’re the person who likes coconut flakes only if they’re toasted, feel free to toast them first. This can change the texture which may be something you enjoy. If you are leaving out the shredded coconut, I would definitely use a coconut cream instant pudding mix instead of the vanilla to bring that coconut flavor. Although I will say, I have a really hard time finding the coconut cream instant pudding near me. So if you can find it great, if not, then just go with the coconut cake mix, it will still be great! vegetable oil large eggs powdered sugar milk coconut extract– this is usually pretty easy to find, for me at least. Check your grocery store aisles where they store the vanilla extract. vanilla extract HOW TO MAKE COCONUT BREAD: Preheat the oven to 350°F. Spray two 9×5-inch loaf pans with baking spray and set aside. In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the cake mix, pudding mix, water, half of the coconut flakes, oil, and eggs until smooth. Divide the batter between the two loaf pans and bake on the middle rack for 32-37 minutes until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then take them out and cool on a wire rack. Once they are cool, make the glaze by whisking together the powdered sugar, 3 Tablespoons of milk, coconut extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add up to 1 Tablespoon more of the milk if it is too thick. Pour the glaze evenly over the two loaves and sprinkle the remaining coconut on top. Serve immediately or allow the glaze to sit and harden slightly. CRAVING MORE RECIPES?  Coconut Cream Pie Bars Coconut Cream Poke Cake Frosted Coconut Sugar Cookie Bars No Bake Coconut Cream Pie Italian Cream Cake Banana Bread Dollywood Cinnamon Bread Zucchini Bread Strawberry Bread Cinnamon Bread Apple Bread Print Coconut Bread A sweet bread with yummy coconut flavor and a sweet coconut glaze. Course Breads, Brunch, Dessert, SnackCuisine American Prep Time 10 minutes minutesCook Time 37 minutes minutesTotal Time 47 minutes minutes Servings 20 Calories 240kcal Author Brandie @ The Country Cook Ingredients1 box coconut cake mix3.4 ounce box instant vanilla pudding mix or coconut cream instant pudding mix1 cup water1 cup sweetened coconut flakes divided use½ cup vegetable oil3 large eggsFor the glaze:2 cups powdered sugar3-4 Tablespoons milk½ teaspoon coconut extract½ teaspoon vanilla extract InstructionsPreheat the oven to 350°F. Spray two 9×5-inch loaf pans with baking spray and set aside.In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the cake mix, pudding mix, water, half of the coconut flakes, oil, and eggs until smooth. Divide the batter between the two loaf pans and bake on the middle rack for 32-37 minutes until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then take them out and cool on a wire rack. Once they are cool, make the glaze by whisking together the powdered sugar, 3 Tablespoons of milk, coconut extract, and vanilla extract until smooth. The glaze should be thick yet pourable; add up to 1 Tablespoon more of the milk if it is too thick. Pour the glaze evenly over the two loaves and sprinkle the remaining coconut on top. Serve immediately or allow the glaze to sit and harden slightly. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 240kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Sodium: 233mg | Fiber: 1g | Sugar: 28g