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Coconut Loaf Cake: Easy Dinner Recipe Dessert for Tropical Flavor

Coconut Loaf Cake: The Ultimate Recipe for a Tropical Treat

A soft, buttery coconut loaf cake infused with rich coconut milk and topped with a sweet coconut glaze. Moist, aromatic, and perfect for tropical dessert lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack, Tea Cake
Cuisine: American, Tropical
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup full-fat coconut milk
  • ½ cup sweetened shredded coconut, plus more for topping
  • 1 cup powdered sugar
  • 2-3 tbsp coconut milk (or milk)
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add the dry ingredients alternately with the coconut milk, beginning and ending with dry ingredients. Mix gently after each addition.
  6. Fold in shredded coconut.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake 50–60 minutes, or until a skewer inserted in the center comes out clean. Tent with foil if browning too quickly.
  9. Cool in the pan for 10–15 minutes, then transfer to a cooling rack to cool completely.
  10. For the glaze, whisk powdered sugar, coconut milk, and vanilla until smooth. Adjust liquid as needed.
  11. Drizzle glaze over the cooled cake and sprinkle with extra shredded coconut.

Notes

For extra coconut flavor, toast the shredded coconut for 3–4 minutes before adding to the batter or topping.