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Home » Eats & Drinks » The Best Coconut Loaf Cake

The Best Coconut Loaf Cake

Published on March 4, 2020 Updated on February 21, 2021 by Eden

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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!

Coconut loaf cake with a title graphic over the photo that reads "the best coconut loaf cake"

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!

coconut loaf cake with a slice taken off.

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.

Loaf cake with coconut glaze poured over the top.

We love the buttery, crispy top of the loaf and how fluffy and moist it is inside!

Close-up photo of the middle of a moist loaf cake.

How to Make a Coconut Loaf Cake

Canned coconut milk, eggs, shredded coconut and flour on a marble table.

Ingredients

  • Butter
  • Sugar
  • Eggs
  • Vanilla Extract + Almond Extract
  • Unsweetened Coconut Milk
  • Shredded Coconut
  • Baking Powder
  • Salt
Flour in a bowl, canned coconut, shredded coconut, butter.

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.

coconut batter in a bowl

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.

batter in a white ceramic loaf pan

Tip: Leave a small amount of parchment paper hanging out for easy removal of the loaf.

Golden brown coconut loaf cake in a ceramic loaf pan.

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.

Coconut glaze dripping off a slice of loaf cake.

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.

Powdered sugar and coconut milk on a measuring cup.

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.

Coconut loaf cake and a bowl of coconut glaze with a gold fork in it.

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.
loaf cake on a platter, an empty loaf pan and a piece of parchment paper.

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.

Homemade coconut loaf cake with a coconut glaze and topped with shredded coconut.

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.

Slices of loaf cake with coconut on top.

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.

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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

A buttery, coconut loaf cake topped with homemade coconut glaze. This cake is moist and delicious! Perfect for brunch!
4.24 from 90 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Brunch, cake, Coconut
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
15 minutes
Total Time: 1 hour 25 minutes
Servings: 1 loaf cake
Calories: 5119kcal
Author: Eden

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 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.

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. 

Notes

Cooking time varies. Use the toothpick method to check the loaf. Make sure the center is fully cooked before removing it from the oven. 

Nutrition

Nutrition Facts
Coconut Loaf Cake
Amount Per Serving
Calories 5119 Calories from Fat 2538
% Daily Value*
Fat 282g434%
Saturated Fat 193g1206%
Cholesterol 1121mg374%
Sodium 2870mg125%
Potassium 1572mg45%
Carbohydrates 620g207%
Fiber 14g58%
Sugar 465g517%
Protein 50g100%
Vitamin A 6591IU132%
Vitamin C 6mg7%
Calcium 332mg33%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarandcharm or tag us #sugarandcharm!


46 Comments

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Comments

  1. Rachael Yerkes says

    March 26, 2020 at 2:46 pm

    5 stars
    This is the perfect sweet treat to eat and to share with friends/neighbors! Love it!

    Reply
  2. Katie says

    March 26, 2020 at 5:05 pm

    5 stars
    I am making this coconut loaf cake ASAP. Looks absolutely amazing!

    Reply
  3. Toni says

    March 26, 2020 at 5:19 pm

    5 stars
    This was really amazing! My kids loved it!

    Reply
  4. Katie says

    March 26, 2020 at 5:25 pm

    5 stars
    This looks amazing! Can’t wait to try it.

    Reply
  5. Thena says

    April 13, 2020 at 4:55 am

    5 stars
    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.

    Reply
    • Eden says

      April 13, 2020 at 12:41 pm

      Yay! Thank you for leaving a sweet review! So happy everyone loved it 😉

      Reply
  6. Cecilia says

    May 14, 2020 at 9:35 pm

    Hi, this looks amazing!! One question, can I use vegetable oil instead of butter?

    Reply
    • Eden says

      May 15, 2020 at 2:07 am

      Thank you! You can try this, but it might change the texture!

      Reply
  7. Kellie says

    May 17, 2020 at 4:52 pm

    5 stars
    Beyond delicious! Big hit at our party 🙂
    Thank you

    Reply
    • Eden says

      May 18, 2020 at 2:07 am

      Thank you Kellie!!

      Reply
  8. Cheryl says

    May 18, 2020 at 5:41 pm

    5 stars
    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!

    Reply
    • Eden says

      May 18, 2020 at 7:36 pm

      Thank you Cheryl!! We love hearing this!

      Reply
  9. Claudia Caro Sullivan says

    May 22, 2020 at 11:09 pm

    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

    Reply
  10. Carol Guenther says

    May 30, 2020 at 6:38 pm

    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.

    Reply
  11. Kookkai says

    June 1, 2020 at 1:54 pm

    It looks so nicee!
    One more question, is shredded coconut dry or fresh?

    Reply
    • Eden says

      June 1, 2020 at 11:04 pm

      Shredded coconut dry 🙂

      Reply
  12. Bonnie says

    June 12, 2020 at 1:45 am

    4 stars
    This was delicious HOWEVER I think it took at least a half hour longer to bake. It turned out perfect eventually.

    Reply
  13. HomeBaker says

    June 19, 2020 at 12:24 am

    5 stars
    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!

    Reply
  14. Ella says

    July 11, 2020 at 9:17 pm

    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.

    Reply
    • Eden says

      July 13, 2020 at 7:33 pm

      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!

      Reply
  15. mae arthur says

    July 28, 2020 at 1:08 am

    What size loaf pan do you use?

    Reply
    • Eden says

      July 28, 2020 at 7:08 pm

      8 1/2 to 10 inch will work.

      Reply
  16. Janine C. says

    August 7, 2020 at 12:39 am

    5 stars
    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.

    Reply
    • Eden says

      August 8, 2020 at 2:33 pm

      Thank you Janine! These are all very helpful tips! I’m also glad you liked the recipe too 🙂

      Reply
  17. Michelle says

    August 11, 2020 at 4:17 am

    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!

    Reply
    • Eden says

      August 11, 2020 at 1:18 pm

      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.

      Reply
  18. YL Wun says

    August 16, 2020 at 8:57 pm

    5 stars
    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.

    Reply
    • Eden says

      August 17, 2020 at 1:09 pm

      Thank you for letting us know! So happy you loved the cake!

      Reply
  19. Abby says

    August 22, 2020 at 9:06 am

    5 stars
    best coconut cake

    Reply
    • Eden says

      August 23, 2020 at 1:25 am

      Thank you Abby!

      Reply
  20. Courtney says

    September 23, 2020 at 9:07 pm

    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.

    Reply
    • Eden says

      September 24, 2020 at 2:35 am

      Sweetened!

      Reply
  21. Julie says

    October 24, 2020 at 9:22 pm

    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!

    Reply
    • Eden says

      October 24, 2020 at 11:48 pm

      Unfortunately, it does not calculate per serving. It’s an estimated calculation, however, it serves about 12 so about 426 per serving.

      Reply
  22. Tamara says

    November 22, 2020 at 7:53 pm

    5 stars
    Turned out great! Lovely flavour and texture. I toasted the coconut flakes in a pan then mixed some with the icing. Lovely!

    Reply
    • Eden says

      November 23, 2020 at 6:55 pm

      Thank you Tamara! So glad you liked it!

      Reply
  23. Tina says

    December 24, 2020 at 3:03 am

    Make this delicious cake and everyone loved it ! It’s moist and has amazing flavor. You’ll thank me later must make !!

    Reply
  24. Lorna says

    December 31, 2020 at 8:27 pm

    3 stars
    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.

    Reply
  25. Pamb says

    January 9, 2021 at 11:18 pm

    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!!

    Reply
  26. Linda G. says

    February 10, 2021 at 12:35 pm

    Can you make muffins s instead of a loaf? Looks fabulous.

    Reply
    • Eden says

      February 10, 2021 at 1:23 pm

      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!

      Reply
  27. Sandra says

    February 12, 2021 at 7:06 pm

    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.

    Reply
    • Cheryl S. says

      February 26, 2021 at 4:33 pm

      5 stars
      Oh I wish I was at your Mom’s birthday celebration! Yum!

      Reply
  28. Cheryl S. says

    February 26, 2021 at 4:31 pm

    5 stars
    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!!

    Reply
    • Eden says

      February 26, 2021 at 6:58 pm

      Thank you Cheryl for the kind review! I am so glad you all loved this cake!!

      Reply

Trackbacks

  1. The Best Coconut Loaf Cake – My Blog says:
    July 14, 2020 at 11:09 pm

    […] This coconut loaf cake is full of buttery, coconut flavor! It’s easy to make and has a 3 ingredient homemade coconut glaze poured over the top. The perfect recipe for spring! #coconutcake @coconut #cake #recipe #spring #brunch #loaf #loafcake, source : sugarandcharm.com […]

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