Introduction
This sweet coconut yeast bread is a show-stopping, bakery-style loaf that’s soft, fluffy, and richly flavored. Think brioche-like crumb, pockets of juicy dried fruit, a crunchy toasted coconut crown, and a glossy white glaze dripping down the sides. It’s perfect for holidays, family gatherings, or anytime you want a generous, comforting bake that looks as good as it tastes.
History
Coconut-enriched sweet breads are popular across tropical and coastal regions where coconut milk, flakes, and oil are staples. Inspired by European enriched breads like brioche and panettone, these loaves evolved to include coconut for flavor and texture. The glazed, coconut-topped style became especially loved for celebrations because it keeps well, slices beautifully, and feels luxurious without being complicated.
Ingredients – Dough
500 g strong bread flour
10 g instant yeast
80 g granulated sugar
1 tsp salt
250 ml warm whole milk or coconut milk
2 large eggs plus 1 yolk
80 g unsalted butter, softened
1 tsp vanilla extract
1 tsp coconut extract optional
150 g raisins, dried cherries, or mixed dried fruit, soaked and dried
Ingredients – Topping & Glaze
100–150 g sweetened shredded coconut flakes
1 egg white plus 1 Tbsp water for egg wash
120 g powdered sugar
2–3 Tbsp milk or coconut milk
½ tsp vanilla or coconut extract
Pinch of salt
Method – Dough Preparation
In a large bowl or stand mixer, combine flour, yeast, sugar, and salt. Add warm milk, eggs, yolk, vanilla, coconut extract, and butter. Knead until the dough becomes smooth, elastic, and slightly sticky. Add dried fruit during the final minutes of kneading so it stays intact.
Method – First Fermentation
Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled in size. For deeper flavor, refrigerate overnight and continue the next day.
Formation and Shaping
Punch down the dough gently. Roll into a large rectangle and shape into a tight log. Place seam-side down in a well-greased large loaf pan or rectangular pan.
Second Rise
Cover and let rise until very puffy and nearly doubled. This step ensures a light, airy crumb.
Baking Method
Preheat oven to 180°C. Brush loaf generously with egg wash. Cover thickly with shredded coconut, pressing lightly. Bake until deeply golden and fragrant. If coconut browns too quickly, tent with foil.
Glazing Method
Whisk powdered sugar, milk, extract, and salt until smooth. Drizzle over the warm loaf so it sets into a shiny, irresistible finish.
Benefits
Rich in energy from natural fats and carbohydrates
Coconut provides fiber and a pleasant crunch
Dried fruit adds antioxidants and natural sweetness
Homemade yeast bread is fresher and less processed
Nutrition (Approximate per slice)
Calories: moderate to high
Carbohydrates: main energy source
Fats: from butter, eggs, and coconut
Protein: from eggs and milk
Fiber: from coconut and dried fruit
Serving Suggestions for Lovers of Sweet Bread
Perfect with coffee or tea
Excellent toasted with butter
Delicious with tropical jams or honey
Ideal for brunch tables and festive spreads
Storage
Keeps fresh 2–3 days in an airtight container. Freeze sliced loaf for longer storage and thaw as needed.
Conclusion
This sweet coconut yeast bread loaf is a true celebration bake—soft inside, crunchy on top, and beautifully glazed. It combines classic enriched bread techniques with tropical flavors for a loaf that feels both nostalgic and special. Once you bake it, it’s sure to become a favorite for gatherings, gifts, and cozy moments at home.