Hello all– Just when I thought I had come to the end of all the possible variations of quick breads, I ran across this coconut-lime version, that is bright and citrusy and fresh. It pairs up well with mugs of tea and an engaging book to read… Hope you try it.
COCONUT MILK LIME BREAD
For the bread:
1/2 cup sugar
6 tab. canola oil*
2 eggs
1 cup canned coconut milk
1 tab. lime zest (about 2 limes)
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup shredded coconut
For the glaze/topping:
1 cup powdered sugar
2 tab. lime juice
more coconut for garnish**
In a mixing bowl, whisk together the sugar, oil, eggs and coconut milk. Then stir in the flour, baking powder, salt and 1/2 cup shredded coconut.
Scrape the batter into one standard (or 2 small) loaf pans that have ben sprayed with cooking spray. Pop it into a 350 degree oven for 35 to 45 minutes until firm and a small life inserted comes out clean.
Let the bread cool for 15 minutes and then remove from the pan. Whisk together the powdered sugar and lime juice and drizzle it over the bread. And then immediately sprinkle on some coconut for garnish– quickly so it will stick to the glaze while it’s still wet.
Bright and fresh– best served to friends with mugs of tea.
*The recipe I worked from called for coconut oil. I just used what I had–canola oil. But if you have coconut oil in your well stocked kitchen, give it a try!!
**For the coconut on top I used big unsweetened coconut flakes (from Sprouts if you live in CA). But for mixing in with the batter, just used regular shredded coconut (which would be just as pretty on top as well!)
The Thankful Heart 
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Thats a beautiful loaf Rhonda, coconut and lime is such a delicious combination. The loaf looks so moist and the lime glaze is just perfect on the loaf.
You’re so kind Suzanne– I liked that it was a break from my usual old banana bread! Happy baking on your end of the country! xo
I heart coconut! This looks lush.
Hi there “Mum”– I grew up not really liking coconut, but now it’s a favorite. Glad you liked how it looks– fun to find your blog– those brownies look so rich and delish!! xo
Oooh I love this!!! Coconut and lime are a match in heaven 😀
Hi Mel– Would it be a good dessert for a meal that includes your shrimp cocktail?? they seem two of a kind.. Hope you are well. xox
Hi Rhonda
You are completely the two would go great together. Things are going good here we are just enjoying these beautiful sunny spring Texas Days ☀️
Hope all is well at your end too!!
Hi Mel– fun to hear from you! I’m working on an apple tart (in the oven) for friends coming to dinner. take care. xo
This looks absolutely DELICIOUS. Oh my gosh Rhonda, I adore the combination of coconut and lime, I can imagine how good it would be in bread form! I’m lucky to always have coconut oil in the house (I am one of those people who love using it daily) so I’ll try it as per your notes! Yum xx
I should guess you’d have coconut oil! Such an inventive and up-to-date cook! happy baking… xo
This is spectacular! What a stunning bread!
You’re so sweet Mollie, thanks. And I added a link to your Throwback Thursday. I’ve never down that before, but you made it so easy!
Thank you! I love that! 🙂 🙂 🙂
Oh my! Such great flavors and textures here. LOVE! – Kat
Oh gosh, thanks Kat. Hope you have a warm and wonderful Easter with your family and friends there. xo
Hello dearest ~ I made this tasty bread for our “Knit Wits” sewing group here in Ohio and we all loved every bite! I had coconut oil and it was divine. This is a definite keeper. I’m trying to figure out a way to combine the coconut lime bread with the coconut banana bread with perhaps a few white chocolate chips and toasted macadamia nuts or almonds on top! You have blessed my taste buds and tummy once again. Thanks Rhonda 🌻🐝
Stop Brenda!! You’re making me drool! And I want to hear about your “Knit Wits!” What do you sew up? How often do you meet? And you’re back in Ohio?!! We need to talk. Hugs from here. Your ever-lovin’ cousin.