Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt
- 3/4 cup (150 g) granulated sugar + 1/4 cup (50 g) light brown sugar
- 2 large eggs (room temp)
- 3/4 cup (180 ml) full-fat coconut milk, well-stirred
- 1/2 cup (120 ml) melted coconut oil, cooled
- 2 tbsp finely grated lime zest + 1 1/2 tbsp fresh lime juice
- 1 1/2 tsp vanilla extract; 1/2 tsp coconut extract (optional)
- 1/3 cup (30 g) unsweetened shredded coconut, lightly toasted
- 2/3 cup (85 g) macadamia nuts, toasted and chopped
- Glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp lime juice + 1 tbsp coconut milk + pinch salt
Do This
- 1) Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-in loaf pan. Toast macadamias and coconut 6–8 minutes; cool.
- 2) Whisk dry: flour, baking powder, baking soda, salt, and toasted coconut.
- 3) Whisk wet: sugars, eggs, coconut milk, melted coconut oil, lime zest and juice, vanilla (and coconut extract if using).
- 4) Add dry to wet; fold just until combined. Fold in macadamias.
- 5) Fill pan; top with a little extra nuts/coconut if desired. Bake 55–60 minutes, tenting with foil if browning early.
- 6) Cool 10 minutes in pan, then on rack 30 minutes. Whisk glaze; drizzle over warm-cool loaf. Garnish with lime zest; slice when set.
Why You’ll Love This Recipe
- Bright lime and creamy coconut play together for a sunny, tropical loaf that tastes like vacation.
- Tender, moist crumb thanks to coconut milk and just the right amount of oil—never dry.
- Toasted macadamia pieces add buttery crunch in every slice.
- Foolproof quick bread method; no mixer needed and pantry-friendly ingredients.
Grocery List
- Produce: 2–3 limes
- Dairy: Eggs (2 large)
- Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, canned full-fat coconut milk, coconut oil (or neutral oil), vanilla extract, coconut extract (optional), unsweetened shredded coconut, macadamia nuts, powdered sugar
Full Ingredients
For the Coconut–Lime Bread
- 2 cups (240 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 3/4 cup (180 ml) full-fat coconut milk, well-stirred
- 1/2 cup (120 ml) melted coconut oil, cooled (refined for neutral flavor or virgin for stronger coconut)
- 2 tbsp finely grated lime zest (from about 2 limes)
- 1 1/2 tbsp fresh lime juice
- 1 1/2 tsp vanilla extract
- 1/2 tsp coconut extract (optional but lovely)
- 1/3 cup (30 g) unsweetened shredded coconut, lightly toasted
- 2/3 cup (85 g) macadamia nuts, toasted and coarsely chopped
For the Lime–Coconut Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lime juice (to taste and consistency)
- 1 tbsp full-fat coconut milk
- Pinch of fine sea salt
Optional Garnish
- Extra lime zest
- 1–2 tbsp toasted macadamia nuts, chopped
- 1–2 tbsp toasted unsweetened coconut
Step-by-Step Instructions
Step 1: Prep the pan and toast the mix-ins
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal. Spread the macadamia nuts and shredded coconut on a baking sheet and toast for 6–8 minutes, stirring once, until the coconut is faintly golden and fragrant. Cool completely. Reduce oven to 350°F if it climbed higher during toasting.
Step 2: Whisk the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and the cooled toasted shredded coconut. This helps distribute the coconut evenly so it doesn’t clump in the batter.
Step 3: Whisk the wet ingredients
In a separate medium bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thickened and glossy, about 30 seconds. Whisk in the coconut milk, melted (cooled) coconut oil, lime zest, lime juice, vanilla, and coconut extract (if using) until smooth. If the oil tries to firm up, simply keep whisking or warm the bowl briefly with your hands.
Step 4: Bring the batter together
Pour the wet mixture into the dry ingredients. Using a flexible spatula, fold gently just until you no longer see dry streaks. The batter will be thick but pourable. Avoid overmixing for a tender crumb.
Step 5: Fold in the macadamias and fill the pan
Fold in the toasted, chopped macadamias, reserving a tablespoon or two for garnish if you like. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the reserved nuts (and a little extra coconut) for a pretty finish.
Step 6: Bake until golden and set
Bake for 55–60 minutes, rotating the pan at 35 minutes. Tent loosely with foil if the top is browning too quickly. The loaf is done when a skewer inserted into the center comes out with just a few moist crumbs, or when the internal temperature reads 200–205°F (93–96°C).
Step 7: Cool the loaf
Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Let cool another 30 minutes before glazing; warm-cool is perfect so the glaze softly sets but doesn’t slide off.
Step 8: Mix and drizzle the glaze
In a small bowl, whisk the powdered sugar with 2 tablespoons lime juice, coconut milk, and a pinch of salt. Add more lime juice (up to 1 more tablespoon) for a pourable ribbon consistency. Drizzle over the loaf. Sprinkle with extra lime zest and chopped macadamias. Let set 10–15 minutes, then slice.
Pro Tips
- Stir canned coconut milk very well before measuring; the cream separates in the can.
- Use room-temperature eggs and coconut milk to prevent the melted coconut oil from re-solidifying.
- For an ultra-tender crumb, weigh your flour and stop mixing as soon as the dry bits disappear.
- Check doneness early: ovens vary. Tent with foil if browning too fast.
- High altitude (above 3,500 ft): reduce baking powder to 1 1/2 tsp and add 1–2 tbsp extra coconut milk if the batter seems stiff.
Variations
- Pineapple-Lime: Fold in 1/2 cup well-drained crushed pineapple and reduce coconut milk to 2/3 cup. Expect an extra 5 minutes of bake time.
- Chocolate Chip–Macadamia: Swap 1/3 cup of the nuts for 1/3 cup dark chocolate chips for a dessert-leaning loaf.
- Muffins: Divide batter into 12 lined wells; bake at 375°F (190°C) for 18–22 minutes.
Storage & Make-Ahead
Store the cooled, glazed loaf airtight at room temperature for up to 3 days or refrigerate up to 5 days. For longer storage, wrap slices individually and freeze up to 2 months; thaw at room temperature or gently warm. You can bake the loaf a day ahead—flavors deepen overnight—then glaze shortly before serving.
Nutrition (per serving)
Approximate for 1 of 10 slices: 430 calories; 28 g fat (14 g saturated); 45 g carbohydrates; 6 g protein; 2 g fiber; 28 g sugars; 230 mg sodium. Nutrition will vary with ingredient brands and glaze amount used.
