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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.
I found the final result too buttery to my taste, great smell while baking but disappointed in the end. I’ll try to add less quality next time. Thanks anyway Eden
Anyone try this w cupcakes ? Assume it won’t take an hour.
I did , they came out just as good
I used 1-1/4 c flour, 1/4 c almond flour, 1 c frozen grated coconut, then reduced sugar to 1-1/4 c. Followed exact glazing recipe. It was super moist and the sweetness just right for my taste.
Delicious recipe! I used spelt flour instead of all-purpose and it turned out beautiful. All I needed to do was adjust the amount of baking powder to 1 tsp. I had to bake it for about an hour in my loaf tin. I also used dried coconut chips to sprinkle over the coconut glaze instead of shredded coconut. So good!
What happens if you use sweetened coconut milk?
Excellent anytime! So easy to make.
Everyone will be asking for the recipe.
Nuts for this coconut loaf cake!! I’ve never baked anything this scrumptious. I followed the cake recipe exactly but just made the glaze with less coconut milk. Thank you for sharing.
Made this cake with 1 cup of sugar because of the sweet coconut flakes, it came out just right for me Super moist, it’s a keeper ❤️👏
So happy you love it! This recipe is going in my new book, so I’m super excited about that!
I made this coconut loaf yesterday, I actually have coconut extract so that’s what I used. After baking for an hour I checked the loaf and the top was really dark and it wasn’t fully baked, l put aluminum foil over top and baked it 8 minutes longer and it was fully baked. The flavor is great, the top was just too dark. The next time I Will use my Bundt pan maybe that will work better for me.
Update. I made this coconut loaf again yesterday this time I used my bundt pan and it turned out perfect and only had to bake it for 35 minutes. So moist and delicious we love it!!
Hi Coleen! I’m so glad it worked for you, it’s one of my favorites!
You made the single recipe in a Bundt pan? I’m going to try this weekend but I thought I’d need to double it.
You can make a single recipe for a standard bundt pan, not a large. Make sure you butter and flour the inside of the pan, like every single inch so it will remove easily!
Thank you for posting this…I made it the first time in metal pans but forgot to line it with parchment, but it came out wonderful tasting albeit a bit broken up on the bottom but I managed to put it together. The second time I used the ceramic pans and parchment liner per recipe, I could not get it done in the center without cooking for 10 minutes longer than the 1 1/2 hours. Much too dark and overdone on the ends. Again I managed it by cutting the ends off before wrapping for freezing. Also, the icing seemed not as thick with the recipe amounts suggested and I used my homemade vanilla paste which made it a cloudy day color instead of the bright white I wanted. I will try again with metal pans lined and an icing I use on a lemon loaf I make.
Excellent recipe!! Great buttery and coconut flavor. This recipe is very moist. No disappointment here!! 👍😉
I don’t have a paddle attachment on my mixer so what can I use instead?
You can use a whisk or whatever attachment you would normally use when making a cake. Just don’t overmix with a whisk.