Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, air leakage and other phenomena of insufficient stable air holding capacity. In addition, when 1% of coconut powder was added, the gluten network structure of the dough was obviously broken, showing irregular sheets. When the coconut flour was further added （3%）, the gluten network structure of the dough gradually thinned out. When the addition of coconut powder was increased to 5%, the broken structure of gluten was obvious improved. Conclusion: The addition of coconut flour changed the texture properties of dough and decreased its fermentation rheological properties. And the low content of coconut powder damaged the gluten network structure, while the high content of coconut powder could improve the gluten network structure and enhance the continuity of dough.