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 brunch, Easter, and even Christmas!
In the fall we are obsessed with making our pumpkin loaf and starting in spring, we’re all about our banana bread (it’s the best) and using coconut in our recipes to make this delicious loaf!
The tropical flavor makes us excited for warmer days, sitting outside with a coconut rum pineapple popsicle or a coconut margarita in hand 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 dessert to add to your brunch menu. It has a rich and super moist texture and is one of our most popular recipes to date!
You may also love our monkey bread recipe as well as monkey bread muffins for brunch too.
Coconut Loaf Cake Video
What Is a Loaf Cake?
A loaf cake is a buttery, moist cake. It usually features fruit flavors such as strawberry, pumpkin, and, in this case, coconut. Then it’s usually topped with a glaze or icing and served at room temperature.
How to Make a Coconut Loaf Cake
We’ll cover everything you need to know to make this recipe, answer questions and share our tips. If you prefer to head to the recipe card, scroll to the bottom of this post.
Supplies
Here are a few items you’ll need to make this cake:
Ingredient Notes
- Butter – Unsalted butter. Use good quality butter when making this recipe.
- Granulated Sugar – Used to sweeten this loaf cake.
- All-Purpose Flour – We love King Arthur Flour for our recipes.
- Baking Powder – This helps the loaf rise.
- Eggs – Use organic eggs if possible. Eggs help stabilize and add moisture to the recipe.
- Vanilla Extract + Almond Extract – Both should be pure extracts.
- Unsweetened Coconut Milk – Canned coconut milk is great.
- Shredded Coconut – Any brand of shredded coconut you like.
- Salt – Enhances the flavor of other ingredients.
Tip: Leave a small amount of parchment paper hanging out for easy removal of the loaf.
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.
The pan you use affects 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.
If you don’t want to make this glaze, you can also try our homemade caramel sauce over the top.
Ingredients for Coconut Glaze
Coconut Milk – Use the leftover milk in the can from the loaf.
Confections’ Sugar – Used to sweeten glaze and frostings.
Vanilla Extract – Enhances and adds flavor.
Pro Tip – 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.
Removing the Loaf
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 it 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 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.
When to Serve this Coconut Loaf Cake
This buttery loaf cake is perfect for so many occasions! Here are a few of our favorites:
Spring Snack
Potluck
What to Serve with Coconut Loaf Cake
We love this recipe year-round! Here are some recipes you can serve with this coconut bread:
- Fruit platter and fruit dip.
- Serve it with one of our fabulous brunch cocktail recipes!
Frequently Asked Questions
The challenge that every baker faces is learning how to get each of their favorite recipes perfect. This often takes years of practice. Many bakers will tell you some recipes are more fickle than others.
How, for example, do you make the perfect coconut cake recipe? What prevents it from drying out in the oven? What’s the best pan to bake it in?
These are excellent questions that experienced bakers ask themselves before starting a new recipe. Read on for some great baking tips and answers to your coconut cake questions.
A dry loaf cake is a problem many bakers discover when trying a new recipe. There are two reasons why you might find your fresh-baked coconut cake dry:
Too much flour
Baked too long
Both of these issues either absorb or evaporate the liquid in the batter. As a result, you find your coconut cake dry when you pull it out.
Your loaf cake doesn’t have preservatives in it, so it’s best to eat it quickly if you want it to stay on your kitchen counter until it’s gone. Otherwise, storing it in the fridge or freezer is probably a good idea.
A moist cake comes out of the oven that way because of the fluids used in it. In this case, this would be the butter, eggs, and coconut milk.
It’s very common for a loaf cake to crack on top. When the batter bakes, the heat causes it to rise. When it starts rising over the top of the pan, then it spreads outward. This often causes the top to crack.
Is Loaf Cake the Same as Pound Cake?
No, loaf cake and pound cake are not the same. A pound cake gets its name from the traditional way of making it. This requires a pound of each ingredient to make the batter.
More Cake Recipes You’ll Love
If you love this coconut loaf, then you have to try these cake recipes!
Let us know what you think!
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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 degrees.
- In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.Â
- 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.
- Add shredded coconut to the batter and give it one more quick mix.
- Prepare a loaf pan (we use a ceramic loaf pan) with a strip of parchment paper and butter.Â
- 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!Â
- Pour over the bread once it’s cooled for 10-15 minutes.
- Top the coconut loaf and glaze with shredded coconut.Â
Notes
Nutrition
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.
Sweetened!
best coconut cake
Thank you Abby!
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.
Thank you for letting us know! So happy you loved the cake!
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!
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.
I think the particular Pan used was the reason the cake baked in less time (because of the clay bottom). A regular Pyrex loaf Pan took my cake 2 hours to bake.
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.
Thank you Janine! These are all very helpful tips! I’m also glad you liked the recipe too 🙂
What size loaf pan do you use?
8 1/2 to 10 inch will work.
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.
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!
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!
This was delicious HOWEVER I think it took at least a half hour longer to bake. It turned out perfect eventually.
It looks so nicee!
One more question, is shredded coconut dry or fresh?
Shredded coconut dry 🙂
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!