Glazed Coconut Bread

When we got engaged I registered for (and received at my bridal shower last March) a bread machine. I thought this would be the best idea ever because they’re kind of like crock pots; you can just throw everything in there and let the machine do the work. I picked a recipe out of the booklet that came with the machine for coconut bread, because I had nearly a full bag from a failed Easter bunny carrot cake that didn’t go quite as planned.

Well, true to form with everything I touch, that bread machine is broken or something. I’ve only used it once and one of the two mixers doesn’t move, so at the last minute (which, naturally, is when I realized it wasn’t working) I tried sort-of-mixing it with a rubber spatula. The whole bread wound up being a disaster and we threw it out (this could possibly be because I killed the yeast, but I’m blaming the machine until I get a working one).

Fast forward to about a month ago, we had 2 events to go to where I volunteered to bring dessert. Around this time I also came across glazed coconut bread recipe on Pinterest and thought it would be a great opportunity to use up more of the shredded coconut.

Note: this recipe makes TWO loaves; if you only want one don’t forget to halve everything!

Glazed Coconut Bread


  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 1/2 teaspoons coconut extract – I thought this would be difficult to find, but Shop Rite actually had it
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup flaked coconut
  • 1 cup buttermilk – I substituted the buttermilk with milk and white vinegar

Coconut Glaze

  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 teaspoon coconut extract


  1. Preheat oven to 325 degrees.  Grease or spray 2 bread loaf pans.
  2. In mixing bowl beat eggs until fluffy.  Add the sugar, oil, and coconut extract and beat 3 more minutes.
  3. Combine the flour, baking soda, baking powder,  and salt and add to mixing bowl.  Mix until combined.  Add coconut and buttermilk.  Pour batter into loaf pans and bake for approximately 45 minutes.
  4. Remove pans from oven and set on wire rack.
  5. Immediately mix the glaze by combining sugar, water and butter in small sauce pan.  Allow mixture to boil for 1 minute and then add in coconut extract.  Slowly pour the glaze over the hot bread (in the pan).  Allow the glaze to seep in the bread and down the sides of the pan.Be careful with this part – it’s still so hot at this point it bubbles everywhere, so do it slowly so it doesn’t overflow!
  6. When cool enough to handle, remove the bread from the pan (yes, it’s a little sticky) and allow to finish cooling on the wire rack.  Slice, serve, and savor each bite!

This time, the coconut bread was great! It was like eating Malibu. It’s a little on the sweet side, so I only ate small pieces because I don’t usually like overly sweet things, but this was perfect in small doses.

Now I’m inspired to do something about that bread machine!


An Update On Life, And Something Slightly Crafty

Hello blogosphere! It’s been a while since we’ve hung out. Between preparing the house that I actually finally live in (over six months after the sellers accepted our offer), moving into said house, and playing far too much Mass Effect, I haven’t had much time for crafting. I’ve kind of been half working on projects I started months ago, but my biggest hurdle now is not knowing where anything is, since I’m still not 100% in this house.

IN THE MEANTIME, I am an idiot and hosted my own bachelorette party this weekend. (The idiot part is because we had to get the house it party order in four days…not my brightest idea, but whatever.) It was actually pretty lovely; everyone brought food or wine, as the purpose behind the night was to try and figure out what wine we’d use during our ceremony. A few people stayed over that night, as they had long drives back to where they lived, so to make the morning easier, I decided to try a crock pot breakfast recipe; this bacon, potato, and egg casserole, to be more precise. The only changes I made to it was adding more bacon (also it was turkey bacon), and not using the onions, peppers, or tomatoes, just because I don’t like them much. Also I inadvertently left out the garlic, which annoyed me when I realized it, as that is the only reason I bought garlic to begin with. (I mean, it’s garlic, I’ll find SOME use for it, BUT STILL.) Oh, another change I made was dumping an entire bag of shredded cheese in the pot. I had measured some out for a dip I had made earlier in the night, and, well, you can never have too much cheese, so IN IT WENT.

The only complaint I had about it was the saltiness…it wasn’t face-puckering salty, but it was definitely noticeable. Someone pointed out this could have been the saltiness of the bacon playing off of the salt, which would make sense, but if I were to make it again I would only do one teaspoon of salt.

My favorite part was waking up to the house smelling of cheese. Naturally.