This coconut loaf cake is 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 325 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.
TIP – The pan you use affect the cooking time. Glass, tin or ceramic are all completely different materials and the cooking time will vary depending on this.
We personally like the ceramic loaf pan and the cake does bake a little quicker when using it. The bottom line is, bake the cake until it’s done! The middle will rise and the cake will be done.
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.
What Loaf Pan You Should Use
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!
-
The Best Banana Bread Recipe
-
The Best, Easy Homemade Blueberry Muffins
-
The Best Rosemary Lemon Loaf Cake
Lemon Cupcakes with Buttercream Meringue
The Best Homemade Chocolate Cupcake Recipe
Let us know if you make this coconut loaf cake by leaving a comment and review below! We love to hear your thoughts!
Furthermore, tag us on social @sugarandcharm so we can see your photos!
You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts and parties!
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 325 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 1 hour to 1 1/2 hours. 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. If it's not, it will fall in the middle when you take it out. NOTE – The pan you use will also affect cooking time. It's OKAY if the loaf takes 1 1/2 to 2 hours as long as you're checking it and the middle has risen. Once the middle rises remove it.
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.
Rose Higginson says
Can I do this without coconut milk
Eden says
We’ve never tried, but you can try to substitute the coconut milk.
Iris says
Can you make this into cupcakes?
Eden says
We have not tried that, however it could work. Baking time would be changed. Let us know if you try how it turns out!
Bernadette says
It’s easy to get jaded after seeing so many recipes described as “the best” or “the best ever!” but this one lives up to the description. I’ve been baking for several decades and this is one of the best cake recipes I’ve ever come across. It’s buttery, moist, flavorful and not too sweet. The shredded coconut sort of melts into the batter, so it’s not chewy. The recipe calls for more butter and one more egg than the standard loaf-sized pound cake.That and the coconut milk make it truly exceptional.
Since I used a metal pan, I raised the oven temperature to 350 degrees. It took the cake 1 hour and 10 minutes to get done. I laid a piece of foil loosely over the top during the last 10 minutes so it wouldn’t get too brown. The only other adjustment was to use only half of the 1/3 cup of coconut milk for the glaze. I thought it was already thin enough. This cake will get raves.
Rose says
The glaze came out watery. Gray color.
I think in the photo, looks like small amt of water used instead of coconut milk. That’s what keeps it firm and white.
Cake tastes good.
Thanks
Erika O. says
I love coconut I love the flavor, but I have one question… with the shredded coconut I really don’t care for the texture of it, can I pulverize it in a food processor and combine it into the Batter???
Thank you!
Eden says
That should work!
Betsy says
The vanilla made the glaze tan colored. Not loving the color. In the pics the glaze looks pure white. Was vanilla used?
Eden says
Yes vanilla was used. If you don’t like the color of natural vanilla try a clear vanilla.
Liz Anderson says
Should this cake be refrigerated because of the glaze?
Thanks!
Eden says
It can but it’s also fine left out too
Sue says
one of the best loaves ever. Can’t keep hubby out of it. Definitely on my to make regularly list. This will be a hit with my farmers market customers.
Eden says
Thank you Sue!
Sue says
one of the best loaves ever. Can’t keep hubby out of it. Definitely on my to make regularly list
Susan says
So I’m confused here. Your recipe says oven should be 325 degrees yet you said to one of the people writing you that you cook it at 300 degrees. Which is it? I hope I didn’t just waste a bunch of good ingredients. Between that and the wide range of cooking time ( 1 hr to 2 hours)……I’ve never had a recipe be off by more than 15 minutes for any reason ( difference in ovens, pans, etc).
Eden says
325 or even 350 is fine for temperature. It will still cook and the loaf wouldn’t be wasted. You need to check to see when it’s done. As for the cooking time it depends on the pan you’re using, true oven temp and more factors. The bottom line is, check it and when it’s done, it’s done.
Tracy says
My second time making this cake! It’s so wonderfully delicious! I used canned coconut milk, I did notice in your photo the coconut milk was quite a bit thicker. I used the called for amount in the cake however I used half the amount in the glaze the second time around as the full amount made the glaze very, very thin. Great recipe!
Jim Mottershead says
I’m a real beginner, followed the recipe and it was absolutely brilliant.
Jim
North Wales, U.K.
Eden says
Thanks Jim! Glad you liked it!!
Cheryl S. says
Made this cake yesterday and took it to my granddaughter’s house for dessert last night. It was sooo delicious! Everyone loved it and I seriously could have eaten the whole thing if it wasn’t so rich! Thank you so much for sharing this recipe. This will be on my Easter table for sure, with pastel dyed coconut!!
Eden says
Thank you Cheryl for the kind review! I am so glad you all loved this cake!!
Sandra says
I used this recipe to bake moms birthday cake.Baked it in two cake tins with almond chocolate filling and coconut cream frosting. It was yum, light, fluffy, moist with nice soft crust. Thank you Eden,all loved the cake.
Cheryl S. says
Oh I wish I was at your Mom’s birthday celebration! Yum!
Linda G. says
Can you make muffins s instead of a loaf? Looks fabulous.
Eden says
Hi Linda – You can try that. The cooking times will change and I’m not sure how the overall texture would be but I think it would work!
Pamb says
Just finished first one Definitely had to bake longer than recommended time but it’s delicious and the top crust texture is perfect! Love it even without glaze! This will go in my quick bread Rotation!!
Lorna says
Made this cake using a regular sized metal loaf pan and it seeped over during baking. It was not big enough.
Cleaned my oven, put it back in with a sheet pan under it and baked til done. Sunk in the middle bad.
Removed from pan and stuck in one corner. I was done at this point and threw it out.
Tina says
Make this delicious cake and everyone loved it ! It’s moist and has amazing flavor. You’ll thank me later must make !!
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!
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.