This coconut loaf cake buttery and full of coconut flavor! It’s easy to make and has a 3 ingredient homemade coconut glaze poured over the top. The perfect recipe for spring brunch or Easter!
Starting in spring, we’re all about using coconut in our recipes! The tropical flavor makes us excited for warmer days, sitting outside with a coconut rum pineapple popsicle and enjoying the beautiful spring evenings!
If you’re looking for a deliciously, sweet and buttery bread to add to your spring menu you must try this coconut loaf cake! It’s the perfect addition to brunch and easy to make.
We love the buttery, crispy top of the loaf and how fluffy and moist it is inside!
How to Make a Coconut Loaf Cake
Ingredients
- Butter
- Sugar
- Eggs
- Vanilla Extract + Almond Extract
- Unsweetened Coconut Milk
- Shredded Coconut
- Baking Powder
- Salt
Directions
Preheat the oven to 300 degrees.
In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.
While the butter and sugar are beating, combine flour, baking powder and salt in a bowl and give it a stir with a fork.
Add-in one egg at a time, beating just to incorporate.
Next, beat in extracts.
Turn the mixer to low and alternate flour mixture and coconut milk until combined.
Scrape the sides and bottom of the bowl.
Next, add in shredded coconut to the batter and give it one more quick mix.
Prepare a loaf pan (we use this ceramic loaf pan) with a strip of parchment paper and butter.
Tip: Leave a small amount of parchment paper hanging out for easy removal of the loaf.
Then, pour batter into the loaf pan, spread evenly and bake for 60 minutes until the top is golden brown and the center comes out (almost) clean with a toothpick.
How to Make Coconut Glaze
The coconut glaze is created with only 3 simple ingredients, one bowl, and no mixer! It’s poured over the top of the loaf and adds a little extra sweetness and flavor.
Ingredients
Coconut Milk – Use the leftover milk in the can from the loaf.
Confections’ Sugar (powdered sugar)
Vanilla Extract
Use canned coconut milk as it’s different from the coconut milk you drink in the carton. Canned is thicker and has more coconut fat.
Directions
In a small bowl combines all of the ingredients and whisk using a fork until combined!
Let the cake cool for 10 minutes, then pour the glaze over the top.
Lastly, top the coconut loaf and glaze with shredded coconut.
Tips for Making a Loaf Cake
- Always use the highest quality ingredients when making loaf cake. This means, whole butter, good flour, organic eggs, and good quality extracts.
- Use a ceramic loaf pan for even baking.
- We estimate the cooking time to be 60-70 minutes. However, everyone’s oven is different so check the loaf after 50 minutes. Always use a toothpick to check the center before removing the loaf from the oven.
- Use room temperature ingredients when possible.
- Always scrape down the sides and bottom of the bowl.
Removing the Loaf Cake
When the loaf cake is done, you serve it from the pan, with the glaze poured over the top OR remove the loaf cake from the pan, serve it on a small platter and pour the glaze over it.
The easiest way to remove the loaf cake is by pulling up on the two sides of the parchment paper. This is why we always suggest leaving a small amount at the top to grab for easy removal.
How can you tell if a cake is done without a toothpick?
Insert the toothpick into the center of the cake and if the toothpick comes out clean the cake is done. If it comes out with batter, the cake needs more time to cook.
If you take the loaf out too early it will fall in the center. However, we personally do like to take it out about a minute before it is fully done cooking so it’s not overcooked.
Additionally, you don’t have to have a toothpick to test the center. A clean sharp knife will work as well.
Loaf Pan
A loaf pan is a rectangular pan that is used for baking bread and loaves. If you like to bake, it’s a good idea to invest in one good loaf pan that you will have forever.
Our favorite is Emile Henry’s ceramic pan. It’s made from Burgundian clay, which absorbs, distributes and retains heat evenly, so bread and casseroles bake and brown to perfection.
More Cake Recipes You’ll Love!
Lemon Cupcakes with Buttercream Meringue
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Coconut Loaf Cake
Ingredients
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened coconut milk, canned
- 1 cup shredded coconut , sweetened
Coconut Glaze
- 1 cup confectioners' sugar
- 1/3 cup unsweetened coconut milk, canned
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 300 degrees.
- In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.
- While the butter and sugar are beating, combine flour, baking powder and salt in a bowl and give it a stir with a fork.
- Add-in one egg at a time, beating just to incorporate.
- Next, beat in extracts.
- Turn the mixer to low and alternate flour mixture and coconut milk until combined.
- Scrape the sides and bottom of the bowl.
- Next, add in shredded coconut to the batter and give it one more quick mix.
- Prepare a loaf pan (we use this ceramic loaf pan) with a strip of parchment paper and butter.
- Then, pour batter into the loaf pan, spread evenly, and bake for about an hour to an hour and ten minutes. THE TIME WILL VARY PER OVEN. You have to check the loaf and make sure it's finished. The top will be a golden brown and the center comes out (almost) clean with a toothpick. Please check the center with a toothpick to ensure the loaf is finished.
Coconut Glaze
- In a small bowl combines all of the ingredients and whisk using a fork until combined!
- Pour over the bread once it’s cooled for 10-15 minutes.
- Top the coconut loaf and glaze with shredded coconut.
Rachael Yerkes says
This is the perfect sweet treat to eat and to share with friends/neighbors! Love it!
Katie says
I am making this coconut loaf cake ASAP. Looks absolutely amazing!
Toni says
This was really amazing! My kids loved it!
Katie says
This looks amazing! Can’t wait to try it.
Thena says
I made this loaf today and it was soo good! I did add an extra splash of coconut extract. Everyone loved it, thank you for the recipe.
Eden says
Yay! Thank you for leaving a sweet review! So happy everyone loved it 😉
Cecilia says
Hi, this looks amazing!! One question, can I use vegetable oil instead of butter?
Eden says
Thank you! You can try this, but it might change the texture!
Kellie says
Beyond delicious! Big hit at our party 🙂
Thank you
Eden says
Thank you Kellie!!
Cheryl says
I have made this twice and it was even better the second time. My grandkids love it. it is crusty on the outside and moist on the inside. Will definitely make this again and again!
Eden says
Thank you Cheryl!! We love hearing this!
Claudia Caro Sullivan says
Hi Eden, Your recipe looks amazing but I am vegan and am wondering if you have had anyone make it with egg and dairy substitute? Usually I use Earth Balance, but not sure about the egg replacement. Maybe Bob’s Red Mill? I’m going to try it and will report back! Best, Claudia
Carol Guenther says
Is 300 degree for oven temp. correct? I was at one hour of baking and it was very undone on the inside and the top was already fairly browned.
Kookkai says
It looks so nicee!
One more question, is shredded coconut dry or fresh?
Eden says
Shredded coconut dry 🙂
Bonnie says
This was delicious HOWEVER I think it took at least a half hour longer to bake. It turned out perfect eventually.
HomeBaker says
A serving is an entire loaf. Don’t be a rude DA. Also don’t leave a bad review of the recipe unless you actually made it and didn’t like it. Thanks!
Ella says
Never been so frustrated. I’ve never had a cake fall flat. Always been proud of myself for that. Some how I feel like the temperature was wrong. It took much longer than an hour for the cake to set. I took it out and it was beautiful golden brown everything seemed beautiful…. until after the ten minute suggested cooling time (won’t do that again either) icing (glaze) melted right off and dripped down the sunken in cratered center leaving a trail of icing. My cake imploded.
Eden says
Thanks for your feedback Ella. Sorry, you had a hard time with this loaf! It’s actually one of our favorites! Cooking time is hard as so many things can affect it. From true oven temperature to weather… even humidity and where you live. All of these variables will change the cooking time. So if it takes me 1 hour, that does not mean it will take you that. Could be longer, could be shorter. I always begin to check my cakes early and use the toothpick method for testing the middle so it doesn’t fall when you take it out. Also, with cooling, you should be able to feel the cake and how hot it is. If it’s too hot, wait to add the glaze. Hope all of that helps!
mae arthur says
What size loaf pan do you use?
Eden says
8 1/2 to 10 inch will work.
Janine C. says
Just wanted to comment that this is a very good recipe. I noticed some people are having issues, so I wanted to maybe help. In your photo you show the coconut milk in the measuring cup. It has the consistency of a sour cream. The organic milk I buy is more like a very runny sour cream. If I wanted the thicker kind I would have to buy the Coconut Cream in the can, not the milk. Some people may be having trouble with this depending on the brand they are buying, and hopefully not buying coconut water. The consistency matters, and some may need to add more flour, or like me added a cup of shredded coconut (from Bob’s Red Mill) that is more fine texture. Also, the internal temperature of the cake should read 200°. Hope that might help.
Eden says
Thank you Janine! These are all very helpful tips! I’m also glad you liked the recipe too 🙂
Michelle says
Hi Eden,
This looks so yummy! I’m wondering if the oven temp of 300 degrees is right. I’m going on an hour and a half so far. Should it be 350 degrees? Can’t wait to taste it!
Eden says
Hi Michelle! We cooked ours at 300 degrees but there are so many factors that can change that! Just cook it until it’s done… golden brown and do the toothpick test.
YL Wun says
Loved this cake, as did my coconut loving friend for whom I made it. Moist, delicious, addictive- loved the glaze and the toasted coconut I topped it with. I did cut the sugar to about 1 cup.
Eden says
Thank you for letting us know! So happy you loved the cake!
Abby says
best coconut cake
Eden says
Thank you Abby!
Courtney says
Sweetened or unsweetened shredded coconut? I went to my local grocery store to get the ingredients and left without shredded coconut because I didn’t know which to get.
Eden says
Sweetened!
Julie says
This looks SO delicious! I plan to make it. Can you please confirm the calories preserving? I read it as, 5119 per serving.
Thanks so much for the recipe!
Eden says
Unfortunately, it does not calculate per serving. It’s an estimated calculation, however, it serves about 12 so about 426 per serving.
Tamara says
Turned out great! Lovely flavour and texture. I toasted the coconut flakes in a pan then mixed some with the icing. Lovely!
Eden says
Thank you Tamara! So glad you liked it!