Introduction

This Coconut Loaf Cake brings a tropical twist to a classic treat with its moist crumb and rich coconut flavor. Perfect for afternoon tea or a light dessert, it’s easy to make and sure to impress with its creamy coconut glaze topped with shredded coconut.

The image shows a moist, golden-yellow cake with a slightly browned crust, sliced to reveal its soft and airy texture inside. The top layer is covered with a smooth white icing that glistens, and is decorated with toasted coconut flakes and small bits of green mint leaves sprinkled over it. The cake sits on a white plate, placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) 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
2-3 tablespoons coconut milk (or milk)
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 5: Stir in the vanilla extract until evenly mixed.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
Step 7: Gently fold in the shredded sweetened coconut to distribute evenly throughout the batter.
Step 8: Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent it with foil halfway through baking.
Step 10: Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Step 11: While the cake cools, prepare the glaze by whisking together powdered sugar, coconut milk (or milk), and vanilla extract until smooth. Add more liquid if needed to achieve a drizzle-friendly consistency.
Step 12: Once the cake is completely cool, drizzle the glaze over the top and sprinkle with additional shredded coconut for a finishing touch.

Tips & Variations

For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter and sprinkling on top.
Use full-fat coconut milk for a richer and more moist cake.
To make this recipe dairy-free, substitute butter with coconut oil and ensure the powdered sugar is vegan-friendly.
Add a teaspoon of lime zest to the batter for a refreshing citrus twist.

Storage

Store the Coconut Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave for 15-20 seconds to bring back moisture before serving.

How to Serve

A close-up of a slice of moist coconut cake resting on a white tray. The cake has two visible layers: the bottom layer is light golden with a soft, fluffy texture, and the top layer is slightly darker and covered with a thin, glossy glaze scattered with shredded coconut. On top of the cake, there is a creamy white swirl of frosting crowned with a small fresh green mint leaf. The white marbled surface beneath the tray adds a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, you can substitute light coconut milk but the cake may be less rich and moist. Full-fat coconut milk helps keep the loaf tender and flavorful.

Is it necessary to add the glaze?

The glaze is optional but recommended as it adds a sweet, creamy finish and enhances the coconut flavor. Without it, the cake will still be delicious but a bit less moist on top.