Welcome to your new favorite bake: the perfectly easy Coconut Loaf Cake. This simple recipe delivers an incredibly moist texture and a rich, authentic coconut flavor in every bite. Topped with a sweet and simple coconut glaze, it’s an irresistible treat. Whether you need a delightful dessert for brunch, a light spring indulgence, or just a sweet craving satisfied, this versatile loaf cake is always a fantastic choice. You’ll love how quickly it comes together!

Why You’ll Love This Coconut Loaf Cake

Guaranteed Moist: Say goodbye to dry cakes! This recipe ensures your loaf is tender and perfectly moist banana bread every time.
Intense Coconut Flavor: We use both coconut milk and shredded coconut for a double dose of tropical goodness in this amazing pink coconut snowball cake bars.
Simple & Easy: With straightforward ingredients and clear steps, it’s incredibly beginner-friendly.
Reader Favorite: This recipe consistently receives rave reviews for its delicious taste and ease.
Versatile Treat: Enjoy it for breakfast, as a snack, or even a light dessert for any occasion.

Ingredients

Gather these simple ingredients to create your moist and flavorful Coconut Loaf Cake:

For the Loaf Cake:

1 cup unsalted butter, softened
1 1/2 cup granulated sugar
3 large eggs, room temperature
1/2 tsp pure vanilla extract
1/2 tsp pure 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 or unsweetened

For the Coconut Glaze:

1 cup confectioners’ sugar
1/3 cup unsweetened coconut milk, canned
1 tsp pure vanilla extract

Notes & Substitutions

Butter: Always use high-quality, softened unsalted butter for the best texture and flavor.
Eggs: Bring eggs to room temperature before mixing. This helps them emulsify better with the butter and sugar, creating a smoother batter.
Extracts: Pure vanilla and almond extracts offer the most authentic and delicious flavor profile.
Coconut Milk: Opt for full-fat canned coconut milk. It adds incredible richness and moisture to this tropical loaf.
Shredded Coconut: Sweetened shredded coconut provides extra moisture and sweetness, but unsweetened works perfectly too.
Flour: Measure all-purpose flour correctly by spooning it into the cup and leveling it off.
Substitutions: You can use dairy milk in place of coconut milk if preferred, or experiment with other extracts like lemon cream pie. Toasted coconut makes a lovely garnish.

Equipment

You only need a few basic tools to make this delightful coconut cake:

9×5 inch loaf pan
Electric mixer (stand or hand mixer)
Large mixing bowls
Whisk or fork
Rubber spatula
Parchment paper
Measuring cups and spoons
Toothpick or thin knife

Instructions

Follow these simple steps to bake your perfect Coconut Loaf Cake. This easy-to-follow guide ensures a fantastic result every time!

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Next, grease your 9×5 inch loaf pan, then line it with a strip of parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
Using an electric mixer with the paddle attachment, beat the softened butter and granulated sugar together in a large bowl. Continue beating for about 3 minutes until the mixture is light and fluffy.
Add the large eggs one at a time, beating well after each addition until just incorporated. Make sure to scrape down the sides of the bowl as needed.
Beat in the pure vanilla extract and pure almond extract until fully combined with the wet ingredients.
Turn the mixer to low speed. Alternate adding the dry flour mixture and the unsweetened coconut milk to the wet ingredients. Mix until just combined, being careful not to overmix the batter.
Scrape down the sides and bottom of the bowl once more with a rubber spatula to ensure everything is fully incorporated.
Finally, gently fold in the shredded coconut into the batter by hand until it is evenly distributed.

Bake the Loaf Cake:

Pour the prepared batter evenly into your greased and lined loaf pan. Use your spatula to spread it smoothly.
Bake for approximately 60 to 90 minutes. Baking time will vary greatly depending on your oven.
Test for doneness by inserting a toothpick or a thin knife into the center of the loaf. It should come out mostly clean, with only a few moist crumbs attached. The top will be golden brown and the center puffed.
Once baked, remove the loaf pan from the oven and let the coconut loaf cake cool in the pan for 10-15 minutes before attempting to glaze it.

Make the Coconut Glaze:

While the cake cools slightly, combine the confectioners’ sugar, unsweetened coconut milk, and pure vanilla extract in a small bowl.
Whisk these ingredients together with a fork until the glaze is completely smooth and lump-free.

Glaze and Serve:

Carefully pour the smooth coconut glaze over the top of the slightly warm loaf cake, allowing it to drip down the sides.
Optionally, sprinkle extra shredded coconut over the glaze for added texture and presentation.
Let the glaze set for a few minutes before slicing your delicious cake. Serve and enjoy!

Soft and fluffy coconut bread with shredded coconut topping and knife on marble surface

Pro Tips & Troubleshooting

Use Room Temperature Ingredients: Always ensure butter and eggs are at room temperature. As explained by Sally’s Baking Addiction, room temperature ingredients emulsify better and create a smoother batter, which helps achieve a perfectly tender crumb for your loaf.
Measure Flour Correctly: Avoid a dense cake by spooning flour into your measuring cup, then leveling it off with a straight edge. Never scoop directly from the bag.
Don’t Overmix: Mix the batter only until just combined. Overmixing develops gluten, leading to a tough and dry Coconut Loaf Cake.
Pan Choice Matters: Different materials like ceramic, metal, or glass conduct heat differently. Adjust your baking time accordingly; ceramic pans might bake slower.
Test Doneness Accurately: Oven temperatures vary. Rely on the toothpick test more than the exact baking time to prevent under or overbaking.
Preventing Dry Cake: The number one rule is to avoid overbaking. Also, using full-fat canned coconut milk adds crucial moisture.
Why Cakes Crack: It’s completely normal for the top of a loaf cake to crack as it rises and bakes. This is a sign of proper expansion.
Greasy Cake: Ensure your butter is softened, not melted. Also, be cautious with sugar substitutes, as they can sometimes affect texture.

Serving, Storage & Variations

Serving Suggestions

Serve this delightful Coconut Loaf Cake warm with a fresh cup of coffee or tea for a cozy treat.
Enjoy a slice with a side of fresh berries or a dollop of whipped cream for an elegant dessert.
It’s perfect for breakfast, a mid-day snack, or as a light dessert for any occasion.

Storage Instructions

Room Temperature: Store your cooled loaf cake in an airtight container at room temperature for 2-3 days.
Refrigerator: For longer freshness, keep it in an airtight container in the refrigerator for up to 1 week.
Freezer: To freeze, wrap the cooled cake tightly in plastic wrap, then foil. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator.

Variations

Add the zest of one lemon or lime to the batter for bright, citrusy notes that complement the coconut flavor.
Fold in 1/2 cup of white chocolate chips with the shredded coconut for an extra layer of sweetness.
Toast some shredded coconut in a dry pan until golden, then sprinkle it over the glaze for a beautiful garnish.
For a richer topping, replace the simple coconut glaze with a luscious cream cheese frosting.

Nutrition Information

This moist and flavorful Coconut Loaf Cake makes approximately 12 generous slices.

Nutrient	Amount
Calories	424 kcal
Carbohydrates	52 g
Protein	4 g
Fat	23 g
Saturated Fat	16 g
Trans Fat	1 g
Cholesterol	87 mg
Sodium	237 mg
Fiber	1 g
Sugar	39 g

(Note: Nutrition facts are approximate and may vary based on specific ingredients and preparation.)

Frequently Asked Questions

Why Is My Coconut Cake Dry?
Too much flour or overbaking are common culprits for a dry cake. Always measure flour accurately and watch your baking time carefully.
How Do You Store a Coconut Loaf?
Store your coconut loaf in an airtight container at room temperature for a few days, or in the fridge for up to a week. For longer storage, freeze it.
Why Does My Loaf Cake Crack?
It’s completely natural for the top of a loaf cake to crack. This happens as the batter rises and spreads during the baking process.
How can you tell if a cake is done without a toothpick?
You can use a clean, sharp knife inserted into the center. It should come out mostly clean. Also, look for a golden-brown top and a slightly puffed center.
Is Loaf Cake the Same as Pound Cake?
No, they are different. A traditional pound cake is known for its classic 1:1:1:1 ratio of flour, sugar, butter, and eggs.

Conclusion

You now have everything you need to bake the most delightful and perfectly moist Coconut Loaf Cake. This recipe truly simplifies the process, delivering a rich coconut flavor and an unbeatable tender texture. It’s an effortlessly impressive bake that’s perfect for sharing with family and friends. We encourage you to try this easy recipe and experience the joy of a homemade tropical loaf. Enjoy this sweet treat for any season or celebration!