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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.
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 🙂