From my first glimpse of toasted coconut and lime bread at Not Quite Nigella, I was smitten. Why I waited four long months to bake this loaf is a mystery, but I urge you not to make my mistake – this bread is simply sublime and begs to be baked immediately.

Toasted Coconut and Lime Bread | Tutti Dolci

Each tender bite is fragrant with coconut and lime, conjuring up visions of a tropical paradise. Save for toasting coconut and giving it a quick pulse in the food processor with sugar and lime zest to impart maximum flavor, this quick bread is practically effortless to make. My only regret is not baking two loaves because one is not enough.

Toasted Coconut and Lime Bread | Tutti Dolci


Toasted Coconut & Lime Bread

  • Yield: 1 loaf, 12 slices



  • 1/4 cup sweetened shredded coconut, toasted
  • 3/4 cup sugar
  • 1 Tbsp lime zest
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup light coconut milk
  • 1 large egg, lightly beaten
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1 Tbsp lime juice
  • 1/2 tsp coconut extract
  • 1 Tbsp dark rum


  • 2/3 cup powdered sugar, sifted
  • pinch of salt
  • 1/4 tsp lime zest
  • 2 tsp lime juice
  • 1 Tbsp coconut milk
  • 1 or 2 drops coconut extract


  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges. Combine coconut, sugar, and lime zest in a food processor and pulse for 1 minute; place mixture in a large bowl and whisk in flour, baking powder, baking soda, and salt. Make a well in the center of the mixture.
  2. Combine coconut milk, egg, coconut oil, lime juice, coconut extract and rum in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula. Bake for 48 minutes, until bread springs back to the touch and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to lift bread from pan; cool completely on wire rack.
  3. For the glaze, whisk together powdered sugar, salt, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Set rack with bread over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container at room temperature.


Inspired by Not Quite Nigella


  • Calories: 195
  • Carbohydrates: 33


  1. I have guests this weekend and this just may be the breakfast and dessert bread to make with my garden limes for entertaining. Besides sounding deelish…you’ve baked this up beautifully and lovely garnish treatment!!

    1. Hi Heather, you could substitute vanilla extract and increase the toasted coconut by 2 tablespoons (though the coconut flavor will be less pronounced). Or you can order online, this natural flavoring comes highly rated. Hope that helps!

  2. It would be dangerous to have this loaf on the kitchen counter—anything with coconut becomes a major temptation! So I’ll just have to bake it and give half away. Win-win!

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