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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.
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.