Bake time varies by oven and pan. Metal pans bake faster, and ceramic or glass can take a bit longer. Start checking at 55 minutes and trust the toothpick. The center should be risen and a toothpick should come out mostly clean. If you pull it early, the middle will fall. If the top browns too quickly, tent it loosely with foil.
For a fun twist, swap the coconut glaze for my easy homemade caramel sauce. And if you love this loaf, my moist lemon loaf cake is the one to bake next.
Coconut Loaf Cake
This moist coconut loaf cake is buttery, easy to make, and topped with a sweet 3-ingredient coconut glaze. A reader favorite with over 350 reviews!
Servings: 12 slices
Cost: $10
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 9x5 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
Calories: 424kcal | Carbohydrates: 52g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 237mg | Potassium: 126mg | Fiber: 1g | Sugar: 39g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
