Go Back
Easy Coconut Loaf Cake

Coconut Loaf Cake

This Coconut Loaf Cake is rich, moist, and full of tropical coconut flavor. Made with coconut milk and shredded coconut, then finished with an optional coconut glaze, it’s a simple yet indulgent loaf perfect for dessert or afternoon tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Cake Batter
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup shredded sweetened coconut plus more for topping
Optional Coconut Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons coconut milk or regular milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
  7. Gently fold in the shredded coconut.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
  10. Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. If using the glaze, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
  12. Drizzle the glaze over the cooled cake and sprinkle with additional shredded coconut before slicing and serving.

Notes

This loaf pairs beautifully with fresh fruit or a cup of coffee. For extra coconut flavor, lightly toast the shredded coconut before folding it into the batter.