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Delicious Coconut Loaf Cake: 10 Simple Steps

Coconut Loaf Cake

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This Coconut Loaf Cake is rich, moist, and full of tropical coconut flavor. Made with coconut milk and shredded coconut, then finished with an optional coconut glaze, it’s a simple yet indulgent loaf perfect for dessert or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup shredded sweetened coconut (plus more for topping)
  • 1 cup powdered sugar
  • 23 tablespoons coconut milk (or regular milk)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
  7. Gently fold in the shredded coconut.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
  10. Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. If using the glaze, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
  12. Drizzle the glaze over the cooled cake and sprinkle with additional shredded coconut before slicing and serving.

Notes

  • Store leftovers in an airtight container.
  • Use unsweetened shredded coconut for a less sweet version.

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