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Homemade moist coconut loaf cake sliced on white marble board with shredded coconut

Delightfully Moist Coconut Loaf Cake

This recipe creates a delightfully moist coconut loaf cake, perfect for a sweet treat. The cake features a rich butter and sugar base, infused with coconut milk and shredded coconut, topped with a sweet coconut glaze.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter
  • 1 ½ cup granulated sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ cup unsweetened coconut milk, canned
  • 1 cup shredded coconut, sweetened
Glaze
  • 1 cup confectioners' sugar
  • ⅓ cup unsweetened coconut milk, canned
  • 1 tsp vanilla extract

Equipment

  • Electric Mixer
  • Paddle Attachment
  • Mixing Bowls
  • Fork
  • Loaf Pan
  • Parchment Paper
  • Toothpick
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In an electric mixer with the paddle attachment, beat the unsalted butter and granulated sugar for about 3 minutes until light and fluffy.
  3. Combine the all-purpose flour, baking powder, and salt in a separate bowl and stir with a fork to mix.
  4. Add the eggs to the butter mixture one at a time, beating after each addition until just incorporated.
  5. Beat in the vanilla and almond extracts.
  6. With the mixer on low speed, alternately add the flour mixture and coconut milk until just combined.
  7. Scrape down the sides and bottom of the bowl to ensure all ingredients are well incorporated.
  8. Fold in the shredded coconut to the batter with a quick mix.
  9. Prepare a loaf pan by lining it with a strip of parchment paper and buttering the remaining sides.
  10. Pour the batter evenly into the prepared loaf pan and bake for approximately 1 to 1.5 hours. Check for doneness by inserting a toothpick into the center; it should come out almost clean.
  11. While the cake cools slightly, combine the confectioners' sugar, coconut milk, and vanilla extract in a small bowl, whisking with a fork until smooth to create the glaze.
  12. Once the bread has cooled for 10-15 minutes, pour the prepared glaze over the top.
  13. Optionally, top the glazed coconut loaf with additional shredded coconut for garnish.

Notes

Ensure to check the doneness of the loaf cake with a toothpick to prevent it from falling in the middle after baking. Baking time may vary depending on your oven.