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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 banana bread and cozy pumpkin loaf next!
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Pin ItMoist 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
Easy Coconut Loaf Cake Video
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.
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.
Frequently Asked 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.
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.
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.
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!
- The Best Lavender Cake Recipe
- Super Moist Chocolate Cake
- The Best Buttermilk Cake
- Orange Chocolate Cake
- Coconut Poke Cake
- Easy Pistachio Cake
Let me know if you make this coconut loaf cake by leaving a comment and review below! We love to hear your thoughts!
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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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I do this without coconut milk
We’ve never tried, but you can try to substitute the coconut milk.
Can you make this into cupcakes?
We have not tried that, however it could work. Baking time would be changed. Let us know if you try how it turns out!
It’s easy to get jaded after seeing so many recipes described as “the best” or “the best ever!” but this one lives up to the description. I’ve been baking for several decades and this is one of the best cake recipes I’ve ever come across. It’s buttery, moist, flavorful and not too sweet. The shredded coconut sort of melts into the batter, so it’s not chewy. The recipe calls for more butter and one more egg than the standard loaf-sized pound cake.That and the coconut milk make it truly exceptional.
Since I used a metal pan, I raised the oven temperature to 350 degrees. It took the cake 1 hour and 10 minutes to get done. I laid a piece of foil loosely over the top during the last 10 minutes so it wouldn’t get too brown. The only other adjustment was to use only half of the 1/3 cup of coconut milk for the glaze. I thought it was already thin enough. This cake will get raves.
The glaze came out watery. Gray color.
I think in the photo, looks like small amt of water used instead of coconut milk. That’s what keeps it firm and white.
Cake tastes good.
Thanks
If your vanilla extract is a dark color, it can turn your glaze an off-color. It all depends on the brand you buy. The coconut extract I purchased was a clear color. (McCormack’s)
I love coconut I love the flavor, but I have one question… with the shredded coconut I really don’t care for the texture of it, can I pulverize it in a food processor and combine it into the Batter???
Thank you!
That should work!
I have made this 3 times now. Yummy! I plan to make it for Christmas as a 6″ bundt cake this year. The only thing I change is I use unsweetened shredded coconut in place of sweetened. One of my favorite dessert recipes. It’s so moist and coconutty. Great recipe, everyone who likes coconut loves it.
I am so happy you love this recipe! It will be featured in my new book as a bundt cake and I’m so excited!
The vanilla made the glaze tan colored. Not loving the color. In the pics the glaze looks pure white. Was vanilla used?
Yes vanilla was used. If you don’t like the color of natural vanilla try a clear vanilla.
Should this cake be refrigerated because of the glaze?
Thanks!
It can but it’s also fine left out too
one of the best loaves ever. Can’t keep hubby out of it. Definitely on my to make regularly list. This will be a hit with my farmers market customers.
Thank you Sue!
one of the best loaves ever. Can’t keep hubby out of it. Definitely on my to make regularly list
So I’m confused here. Your recipe says oven should be 325 degrees yet you said to one of the people writing you that you cook it at 300 degrees. Which is it? I hope I didn’t just waste a bunch of good ingredients. Between that and the wide range of cooking time ( 1 hr to 2 hours)……I’ve never had a recipe be off by more than 15 minutes for any reason ( difference in ovens, pans, etc).
325 or even 350 is fine for temperature. It will still cook and the loaf wouldn’t be wasted. You need to check to see when it’s done. As for the cooking time it depends on the pan you’re using, true oven temp and more factors. The bottom line is, check it and when it’s done, it’s done.