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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.
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!
I’m a real beginner, followed the recipe and it was absolutely brilliant.
Jim
North Wales, U.K.
Thanks Jim! Glad you liked it!!
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!!
Thank you Cheryl for the kind review! I am so glad you all loved this cake!!
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.
Oh I wish I was at your Mom’s birthday celebration! Yum!
Can you make muffins s instead of a loaf? Looks fabulous.
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!
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!!
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.
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.
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.
Make this delicious cake and everyone loved it ! It’s moist and has amazing flavor. You’ll thank me later must make !!
Turned out great! Lovely flavour and texture. I toasted the coconut flakes in a pan then mixed some with the icing. Lovely!
Thank you Tamara! So glad you liked it!
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!
Unfortunately, it does not calculate per serving. It’s an estimated calculation, however, it serves about 12 so about 426 per serving.