Description
Coconut Loaf Cake is a timeless dessert that brings the rich, tropical flavor of coconut into a soft, buttery loaf that’s perfect for any occasion. Moist, tender, and infused with coconut in every bite, this cake is a favorite among coconut lovers and home bakers alike. Whether served as a breakfast treat, afternoon snack, holiday dessert, or elegant addition to a brunch table, Coconut Loaf Cake delivers comfort and indulgence in every slice.
Ingredients
🥥 For the Coconut Loaf Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¾ cup coconut milk
- 1 cup sweetened shredded coconut
🥥 For the Coconut Glaze
- 1½ cups powdered sugar
- 3 tablespoons coconut milk
- ½ teaspoon coconut extract
Optional Toppings
- Toasted coconut flakes
- White chocolate drizzle
- Chopped macadamia nuts
- Fresh berries
- Powdered sugar
Instructions
Step 1: Prepare the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.
Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat:
- Butter
- Sugar
Mix until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition.
Mix in:
- Vanilla extract
- Coconut extract
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture alternately with coconut milk.
Begin and end with the flour mixture.
Mix until just combined.
Fold in shredded coconut.
Do not overmix.
Step 5: Bake the Cake
Pour the batter into the prepared loaf pan.
Smooth the top evenly.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes.
Transfer to a wire rack to cool completely.
Step 6: Prepare the Coconut Glaze
In a small bowl, whisk together:
- Powdered sugar
- Coconut milk
- Coconut extract
Mix until smooth.
Drizzle generously over the cooled loaf cake.
Sprinkle with toasted coconut flakes if desired.
Notes
- Use full-fat coconut milk for the richest texture.
- Avoid overmixing the batter.
- Measure flour correctly for a tender crumb.
- Cool completely before glazing.
- Toast coconut carefully to prevent burning.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 390
- Sugar: 30g
- Sodium: 170mg
- Fat: 20g
- Carbohydrates: 48g
- Protein: 5g