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Coconut Loaf Cake Recipe

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★★★★★

4.4 from 90 reviews

A moist and flavorful Coconut Loaf Cake made with rich coconut milk and shredded coconut, topped with a sweet coconut glaze and extra shredded coconut for texture and flavor. Perfect as a tropical-inspired dessert or afternoon treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons coconut milk (or milk)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the cake does not stick.
  2. Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
  5. Vanilla: Stir in the vanilla extract to infuse the batter with warm aromatic flavor.
  6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
  7. Fold in Coconut: Gently fold in the shredded sweetened coconut until evenly distributed throughout the batter, adding texture and coconut flavor.
  8. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula to ensure uniform baking.
  9. Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. If the top browns too quickly, tent the cake loosely with foil.
  10. Cool: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then invert the cake onto a wire rack to cool completely.
  11. Optional Glaze: While the cake cools, prepare the glaze by whisking together powdered sugar, coconut milk (or milk), and vanilla extract until smooth. Adjust the consistency with more liquid if needed.
  12. Glaze and Sprinkle: Once the cake is fully cooled, drizzle the glaze over the top and sprinkle with additional shredded coconut for garnish and extra coconut flavor.
  13. Serve: Slice and serve the coconut loaf cake as a delightful dessert or snack.

Notes

  • The shredded coconut can be toasted lightly before folding into the batter for a nuttier flavor.
  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • Use full-fat coconut milk for a richer texture and pronounced coconut taste.
  • Adjust the glaze thickness by adding more or less coconut milk to reach desired consistency.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Keywords: coconut loaf cake, coconut cake, moist coconut cake, tropical cake, homemade loaf cake, coconut milk dessert

Find it online: https://chefmilacook.com/coconut-loaf-cake-recipe/