Go Back

Coconut Loaf Cake

A delightful tropical loaf cake with a soft texture and sweet coconut flavor, perfect for family gatherings or a cozy afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American, Tropical
Servings 10 servings
Calories 320 kcal

Ingredients
  

Dry Ingredients

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

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk

Mix-Ins and Topping

  • 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
 

Preparation

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Mixing

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
  • Beat in eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract.
  • Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined after each addition.
  • Gently fold in shredded coconut until just combined.
  • Pour batter into prepared loaf pan and spread evenly.

Baking

  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
  • Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Glazing (Optional)

  • While the cake is cooling, whisk together powdered sugar, coconut milk (or milk), and vanilla extract until smooth. Add more liquid if needed to reach desired consistency.
  • Once the cake is completely cool, drizzle with glaze (if using) and sprinkle with additional shredded coconut.

Serving

  • Slice and serve.

Notes

Store in an airtight container at room temperature for up to three days, or freeze individual slices wrapped in plastic wrap for up to a month. Optional variations include lemon zest, gluten-free flour, or chocolate chips.
Keyword Cake, Coconut Loaf Cake, easy baking, Loaf Cake, Tropical Dessert