I make this coconut loaf cake when I want something soft, moist, and full of tropical flavor. It has a tender crumb, a delicate sweetness, and plenty of shredded coconut in every bite. Sometimes I finish it with a simple coconut glaze and an extra sprinkle of coconut on top for a beautiful and delicious touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) coconut milk or regular milk
1 cup (75g) desiccated or shredded sweetened coconut
Optional glaze:
1/2 cup (60g) powdered sugar
1–2 tbsp coconut milk or regular milk
Extra shredded coconut for topping
Directions
I preheat the oven to 350°F (175°C) and grease and line a standard loaf pan with parchment paper.
I cream the butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
I add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extract if I am using it.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add the dry ingredients to the wet mixture alternately with the coconut milk, starting and ending with the flour. I mix just until combined.
Then I gently fold in the shredded coconut.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, I loosely tent it with foil.
Next I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the optional glaze, I mix powdered sugar with enough milk to create a pourable consistency, drizzle it over the cooled cake, and sprinkle extra coconut on top.
Servings and timing
I usually slice this loaf into 8–10 servings, depending on how thick I cut each piece.
Preparation time: 15 minutes
Baking time: 50–60 minutes
Total time: About 1 hour 15 minutes
Variations
I sometimes mix in 1/4 cup chopped toasted macadamias or almonds for extra crunch. When I want a brighter flavor, I add a little lime zest to the batter for a tropical twist. I can also replace part of the coconut milk with pineapple juice for a slightly fruity version.
Storage/Reheating
I store the loaf in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to 5 days. For longer storage, I wrap individual slices tightly and freeze them for up to 2 months.
When I want to enjoy it warm, I microwave a slice for about 10–15 seconds, just until soft and slightly warm.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
I can absolutely use unsweetened coconut. I sometimes add an extra tablespoon or two of sugar if I want to maintain the same level of sweetness.
Can I make this loaf dairy-free?
I can substitute the butter with a plant-based alternative and use coconut milk instead of regular milk to keep it dairy-free.
Why is my loaf dense instead of fluffy?
I find that overmixing the batter can make the loaf dense. I mix just until the ingredients are combined to keep the texture light.
Can I turn this recipe into muffins?
I can divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, checking for doneness with a toothpick.
How do I know when the cake is fully baked?
I insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, I know the cake is ready.
Conclusion
I enjoy making this coconut loaf cake whenever I want a simple yet flavorful homemade treat. The soft texture, rich coconut taste, and optional sweet glaze make it a reliable recipe that I come back to again and again. It is easy to prepare, adaptable, and perfect for sharing with family and friends.
📖 Recipe:
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Coconut Loaf Cake
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
A soft and moist coconut loaf cake with a tender crumb, delicate sweetness, and rich coconut flavor in every bite. Finished with an optional coconut glaze and extra shredded coconut for a beautiful tropical touch.
Ingredients
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) coconut milk or regular milk
1 cup (75g) desiccated or shredded sweetened coconut
Optional glaze: 1/2 cup (60g) powdered sugar
1–2 tbsp coconut milk or regular milk (for glaze)
Extra shredded coconut for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a standard loaf pan with parchment paper.
- Cream the butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract if using.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the coconut milk, starting and ending with the flour. Mix just until combined.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze, mix powdered sugar with enough milk to create a pourable consistency, drizzle over the cooled cake, and sprinkle extra coconut on top.
Notes
Use unsweetened shredded coconut if preferred; add 1–2 tablespoons extra sugar if desired.
Add 1/4 cup chopped toasted macadamias or almonds for extra crunch.
Add 1 teaspoon lime zest for a brighter tropical flavor.
Replace part of the coconut milk with pineapple juice for a fruity variation.
Store in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze slices for up to 2 months.
Warm slices in the microwave for 10–15 seconds before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
