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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!
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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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was wondering if I can use unsweetened coconut…….? I really want to try it but I only have unsweetened.
You can try but I have never made it that way!
This was absolutely delicious! I’m a coconut fanatic and it was perfect for me and so easy to make. The only thing I substituted was I used coconut extract instead of almond extract in the cake mix and I used coconut extract instead of vanilla extract in the glaze. I sprinkled shredded coconut on top of the cake. Best coconut loaf cake I’ve ever eaten. Highly recommend
I had to guess everything with this recipe. There were no real instructions. Mine is in the oven, hopefully it turns out good.
Hi Danna – The full recipe is in the recipe card at the bottom of the post! Step-by-step instructions and directions.
This is a great recipe!!! I am a big coconut lover and had half a bag of coconut shreds left over that k wanted to use up (I recently made a coconut cream pie – YUM) and I saw this recipe and it looked way too good to pass up. It did not disappoint! A couple of things – I halved the sugar (only used 3/4 cup) and it was still plenty sweet and I have a major sweet tooth! I only had to bake it for about 50 mins. It browned quite quickly so I threw some aluminum foil on it and that did the trick. I would also definitely recommend using parchment instead as the author suggests and not oil spray. I sprayed my loaf tin (dark metal) and I’m sure that contributed to the heavy browning on the sides and bottom. But nevertheless it tasted wonderful and so moist inside!! I also love love love the coconut glaze. I never thought to use coconut milk for a glaze but it’s absolutely genius. So yummy thank you!!
OMG, this loaf is so good. I’m not a big sweets person but this cake is fantastic, can’t wait to serve it again! Thank you so much
So happy you loved it!
Can’t wait to try. Can’t have coconut can it be omitted and still work?
Hi Mary! We don’t recommend trying without coconut as it’s a coconut cake. You can however try one of our other recipes for pumpkin bread, pound cake or lemon loaf!
Would it be possible to use some pineapple with some of the juice instead of coconut milk? Just asking
I love everything about this cake!! It has the perfect amount of coconut flavor & is so moist!!
We loved this for a family party over the weekend and I just had a slice for breakfast. Delicious!
I am not a big coconut fan, But I made this recipe for my husband and the kids. They all loved it so much that even I decided to give it a try! I was pleasantly surprised at how tasty the cake turned out! Thanks for the recipe!