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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.
would 2% milk work? TY
I have not tried it but I’m sure it will be fine!
This is delicious’. Turned out amazing. It is flavorful, moist and tropical. Used toasted coconut on top, which gave it an excellent flavor. Would make this again!
I have one question, does the glaze topping get hard? I need to know for plating it
It hardens just a little but not much.
This is amazing! I made just half a recipe and added coconut extract to the cake (along with almond). It’s super moist and surprisingly not super sweet. Can’t wait to try it tomorrow on the second day!
I made this cake today and it was delicious. The only deviations from the recipe were that I added a bit of sour cream to the batter and toasted the coconut for the top of the cake. I used a metal pan with parchment and it took an hour and 20 minutes to cook.
Thank you for the recipe!
This loaf looks amazing. Can’t wait to try it! I’m just wondering ; if you can’t get coconut milk, would evaporated milk work instead?
Hi! I haven’t tried that but I’m sure it would work!
Delicious coconut cake. I love coconut cake and have tried many recipes, this one is a winner and I’ll definitely be using it again. I bake often and always give most of what I make to my neighbors. To facilitate this instead of making it into a loaf cake I made cupcakes and adjusted the baking time. They were fabulous! I frosted them with a Coconut Swiss Meringue Buttercream. My neighbors were thrilled!
I’m not sure what happened, my cake was very greasy and you can see that all the butter settled to the bottom. I followed the directions, with the exception of using 1/2 Truvia and 1/2 sugar. Flavor was good, but too oily for me. Any suggestions?
I’ve made this cake many times and have never had this problem. It could be that you changed the recipe by substituting with Truvia. But I’m not sure what happened!
Easy to make and delicious! I used sweetened coconut milk so only used 1 cup of sugar.
This Coconut Loaf was amazing. I baked it in miniature loaf pans. We like crusty so I coated the pans with Crisco then dusted with sugar. Perfect. Everyone loved it. I will definitely bake it again. I put the coconut in my food processor buzzed it a few times. Bake time was around 35 minutes.
Thanks for sharing.
This loaf freezes wonderful too. I warmed it for a few seconds in the microwave. It was delicious!!