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This coconut loaf cake is buttery, moist, and full of real coconut flavor from canned coconut milk and shredded coconut. It’s one of my most popular recipes with over 350 reader reviews, and it’s finished with a sweet coconut glaze you whisk together in one bowl.
Looking for more loaf recipes? You have to try my popular moist banana bread recipe, my moist lemon loaf cake, and my cozy pumpkin loaf next!
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This is an easy, one-batter loaf with a whisk-and-pour glaze. The secret to the moist crumb is canned coconut milk, not the kind from a carton. Bake time depends on your pan. A metal loaf pan runs faster, and my ceramic pan takes longer, so start checking with a toothpick at 55 minutes and trust the toothpick over the clock. The glaze is just three ingredients. And yes, it freezes beautifully.
Why This Coconut Loaf Cake Works
It’s incredibly moist and never dry (seriously, it’s magic). You get real coconut flavor from both shredded coconut and coconut milk. The batter is simple, the glaze comes together in one bowl, and it’s featured in my book Entertaining with Charm. It’s perfect for Easter, spring brunch, or a cozy weekend morning.
Coconut Loaf Cake Ingredients
Here are the key ingredients you’ll need:
Unsalted Butter – Use high-quality butter for the best flavor and texture.
Granulated Sugar – Adds just the right amount of sweetness.
All-Purpose Flour – I love King Arthur Flour for consistent results.
Eggs – Organic if possible! They bind the batter and keep it moist.
Vanilla + Almond Extract – Make sure they’re pure for the best flavor. The almond is subtle but it makes this loaf.
Unsweetened Coconut Milk – Use canned, not carton. It’s thicker and richer, and it’s what makes this cake so moist.
Shredded Coconut – Any brand works, sweetened or unsweetened depending on your preference.
How to Make Coconut Loaf Cake
Preheat your oven to 350°F. In a bowl, whisk together the flour, baking powder, and salt.
In a stand mixer with the paddle attachment, beat softened butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, then mix in the vanilla and almond extracts.
With the mixer on low, alternate adding the dry mix and coconut milk until just combined. Scrape the bowl, then fold in the shredded coconut.
Pour the batter into a greased, parchment-lined loaf pan and smooth the top. Bake for about 1 hour to 1 hour 15 minutes, and start checking with a toothpick at 55 minutes. You’re looking for a golden top, a risen center, and a toothpick that comes out mostly clean. Ovens and pans vary, so go by the toothpick, not the timer.
Let the loaf cool in the pan for 10 to 15 minutes. Whisk the glaze together, pour it over the slightly warm cake, and finish with a sprinkle of shredded coconut.
Helpful Recipe Tips
Use room temperature ingredients. They blend into a smoother batter.
Leave a little parchment paper hanging over the sides so you can lift the loaf right out.
Your pan matters! Metal bakes faster, ceramic and glass take longer. Either works, just check early and often.
Scrape the bowl well to avoid unmixed spots.
If the top is browning too fast before the center is done, tent it loosely with foil.
Don’t pull it early. If the center hasn’t risen and set, it will fall when it cools.
How to Make Coconut Glaze
This simple glaze comes together in one bowl with three ingredients: canned coconut milk (use the leftover from the loaf!), powdered sugar, and a splash of vanilla. Just whisk and pour, no mixer needed.
Want to mix it up? Drizzle my easy homemade caramel sauce over the top instead. So good.
Removing the Loaf
You can serve this right from the pan with the glaze poured over the top. Or lift the loaf out by the parchment paper, set it on a small platter, and glaze it there. This is why we leave that little bit of parchment sticking out. It makes removal effortless.
Storing and Freezing
Store the loaf covered at room temperature for 2 to 3 days, or in the fridge for up to a week. To freeze, wrap the unglazed loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving. Individual slices freeze well too.
Easy Variations
Readers have made this their own in the best ways. Swap the butter for about 1/2 cup melted coconut oil to make it dairy-free. Fold in maraschino cherries for a retro twist. Add lime zest to the glaze for a tropical version. Or toast the coconut topping for extra flavor and crunch.
Frequently Asked Questions
Usually too much flour or too long in the oven. Spoon and level your flour instead of scooping, and pull the loaf when the toothpick comes out mostly clean, not bone dry.
That crack is normal and honestly, charming! As the batter rises, the top sets first and splits as the center pushes up. It’s the sign of a good loaf.
Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs. The center should be puffed and risen. A thin sharp knife works too.
No. A pound cake traditionally uses a pound of each ingredient. This loaf is lighter and softer.
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Also, try my buttermilk cake, orange chocolate cake, and my favorite funfetti cake recipe!
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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 350°F.
- Prepare a 9×5 inch loaf pan with butter and a strip of parchment paper, leaving a little hanging over the sides for easy removal. We love a ceramic pan, but metal works too.
- In a bowl, combine the flour, baking powder, and salt. Give it a quick stir with a fork.
- In an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating just to incorporate after each one.
- Beat in the vanilla and almond extracts.
- Turn the mixer to low and alternate adding the flour mixture and coconut milk until just combined.
- Scrape the sides and bottom of the bowl.
- Fold in the shredded coconut and give the batter one more quick mix.
- Pour the batter into the loaf pan and smooth the top. Bake for about 1 hour to 1 hour 15 minutes, checking with a toothpick at 55 minutes. The loaf is done when the top is golden, the center has risen, and a toothpick comes out mostly clean. Ovens and pans vary, so go by the toothpick, not the clock.
Coconut Glaze
- In a small bowl, whisk all of the glaze ingredients together with a fork until smooth.
- Pour over the loaf once it has cooled for 10 to 15 minutes.
- Top with a sprinkle of shredded coconut.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
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!
Thank you Cheryl!! We love hearing this!
Beyond delicious! Big hit at our party 🙂
Thank you
Thank you Kellie!!
Hi, this looks amazing!! One question, can I use vegetable oil instead of butter?
Thank you! You can try this, but it might change the texture!
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.
Yay! Thank you for leaving a sweet review! So happy everyone loved it 😉
This looks amazing! Can’t wait to try it.
This was really amazing! My kids loved it!
I am making this coconut loaf cake ASAP. Looks absolutely amazing!
This is the perfect sweet treat to eat and to share with friends/neighbors! Love it!