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

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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