The Best Coconut Loaf Cake

4.34 from 354 votes
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 45 minutes
Servings: 12 slices
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This coconut loaf cake is buttery, moist, and full of coconut flavor. It’s one of my most popular recipes for a reason. Topped with a simple coconut glaze, it’s a must-bake for spring, brunch, or anytime you’re craving something sweet!

Looking for more loaf recipes? You have to try my popular moist banana bread recipe and cozy pumpkin loaf next!

coconut loaf cake with a slice taken off.

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Moist Coconut Loaf Cake That Turns Out Perfect Every Time

It’s incredibly moist and never dry (seriously, it’s magic).

Bursting with real coconut flavor from both shredded coconut and coconut milk

Easy to make with simple ingredients and one bowl for the glaze

Loved by thousands and featured in my book Entertaining with Charm

Perfect for Easter, spring brunch, or cozy holiday mornings

Loaf cake with coconut glaze poured over the top.

Easy Coconut Loaf Cake Video

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

Coconut Loaf Cake Ingredient Notes

Here are some key ingredients you’ll need to make this recipe:

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 using King Arthur Flour for consistent results.

Eggs – Organic if possible! They help bind the batter and keep it moist.

Vanilla + Almond Extract – Make sure they’re pure for the best flavor.

Unsweetened Coconut Milk – Use canned, not carton. It’s thicker and richer.

Shredded Coconut – Any brand works, sweetened or unsweetened depending on your preference.

How to Make Moist Coconut Loaf

This coconut loaf is soft, moist, and full of tropical charm—with a sweet coconut glaze that takes it over the top. I use a ceramic loaf pan, a paddle mixer, and always line it with parchment so it lifts out perfectly.

Start by preheating your oven to 350°F. In a large mixing bowl, whisk together flour, baking powder, and salt.

In a stand mixer fitted with the paddle attachment, beat softened butter and sugar until fluffy (about 3 minutes). Add the eggs one at a time, then mix in vanilla and coconut extracts.

With the mixer on low, alternate adding the dry mix and coconut milk until just combined. Scrape the bowl with a spatula, then fold in shredded coconut.

Pour the batter into your greased and parchment-lined loaf pan and smooth the top. Bake for 1 hour to 1 hour and 30 minutes—start checking around 55 minutes. You’re looking for golden and a toothpick that comes out mostly clean.

Let the loaf cool in the pan for 10–15 minutes. Whisk together powdered sugar and coconut milk for the glaze, then drizzle over the slightly warm cake. Finish with a sprinkle of shredded coconut on top.

Helpful Recipe Tips

Use quality ingredients: real butter, organic eggs, good flour, and pure extracts make a big difference.

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

Room temp ingredients blend better and create a smoother batter.

Pan type matters! Ceramic bakes more evenly and sometimes quicker than glass or metal.

Start checking at 50 minutes. Use a toothpick—when it comes out mostly clean and the center is puffed, it’s done.

Scrape the bowl well to avoid unmixed spots.

Don’t go by time alone—look for golden edges, a risen center, and trust your instincts.

Coconut glaze dripping off a slice of coconut bread.

How to Make Coconut Glaze

This simple glaze comes together in one bowl with just three ingredients: canned coconut milk (use the leftover from the loaf!), powdered sugar, and a splash of vanilla extract. It adds the perfect sweet, creamy finish. Just whisk and pour—no mixer needed!

Want to mix it up? Try drizzling our homemade caramel sauce instead. Just make sure to use canned coconut milk, not the kind from a carton—it’s thicker and full of rich coconut flavor

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.

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

Frequently Asked Questions

Why Is My Coconut Cake Dry?

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.

How Do You Store a Coconut Loaf?

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.

Why Does My Loaf Cake Crack?

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.

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.

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.

Slices of loaf cake with coconut on top.

More Cake Recipes You’ll Love

If you love this coconut loaf, then you have to try these cake recipes!

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Coconut cake sliced with glaze.
4.34 from 354 votes

Coconut Loaf Cake

By: Eden
This moist coconut loaf cake is buttery, easy to make, and topped with a sweet coconut glaze. A reader-favorite recipe perfect for brunch, spring, and beyond!
Prep: 15 minutes
Cook: 1 hour 15 minutes
15 minutes
Total: 1 hour 45 minutes
Servings: 12 slices
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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. 
  • 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. 
  • 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, combine all of the glaze ingredients and whisk with a fork until smooth.
  • 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. 
The bottom line is, bake the cake until it’s done! The middle will rise and the cake will be done. If it takes 1 hour, 1 1/2 hours, or 2 hours.
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.

Nutrition

Calories: 424kcal, Carbohydrates: 52g, Protein: 4g, Fat: 23g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 237mg, Potassium: 126mg, Fiber: 1g, Sugar: 39g, Vitamin A: 540IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Eden

I’m Eden Passante and I develop, create, style and photograph every recipe and party on Sugar and Charm. I’m the author of Entertaining with Charm and have a Bachelor’s Degree in Home Economics and I’m here to help you create simple and easy recipes for entertaining and how to add charm to any gathering!

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143 Comments

  1. Tracy says:

    5 stars
    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!

  2. Jim Mottershead says:

    I’m a real beginner, followed the recipe and it was absolutely brilliant.
    Jim
    North Wales, U.K.

    1. Eden says:

      Thanks Jim! Glad you liked it!!

  3. Cheryl S. says:

    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!!

    1. Eden says:

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

  4. 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.

    1. Cheryl S. says:

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

  5. Linda G. says:

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

    1. 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!

  6. 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!!

  7. Lorna says:

    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.

    1. Kate says:

      I had the same issue with the batter going over the sides in a standard loaf pan. Made a big mess in my oven. I would however like to try it again but don’t want to buy a special pan to do it. If using a standard loaf pan how much space should you leave when pouring the batter into the pan? I’d rather have left over batter than cleaning the oven again.

      1. Eden says:

        You should never fill your loaf pan to the top with batter. A little less than 3/4 of the way full leaving a good amount of space at the top of the pan for the cake to rise is crucial when making any cake recipes. Just because there is extra batter in the bowl does not mean you use it all. Every pan is so different, so you have to determine how much to fill it. We will clarify this in the post.

  8. Tina says:

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

  9. Tamara says:

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

    1. Eden says:

      Thank you Tamara! So glad you liked it!

  10. 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!

    1. Eden says:

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