Moist Coconut Loaf Cake with a Coconut Glaze
This coconut loaf cake is a tender, coconut-packed treat that comes together in one bowl. It fills the kitchen with a warm, sweet aroma and bakes up with a golden, crackly top.
A simple coconut milk batter and a generous amount of shredded coconut give it a buttery crumb. A drizzle of coconut glaze seals in moisture and adds a glossy finish without making the cake too sweet.
What Makes This Coconut Loaf Cake So Good
The crumb stays soft for days because full-fat coconut milk replaces some of the usual butter. Shredded coconut adds little flecks of chew through every slice.
The glaze is thin enough to seep into the top just a bit, and it sets to a matte finish that contrasts with the crisp edges. It is the kind of cake that works equally well with afternoon coffee or a quick breakfast slice.
Ingredients
- 1 3/4 cups (220g) all-purpose flour: spoon and level the flour so the cake does not get dry
- 2 tsp baking powder: gives the loaf its lift
- 1/2 tsp fine salt: balances the sweetness
- 1/2 cup (40g) unsweetened shredded coconut: plus extra for topping
- 1/2 cup (115g) unsalted butter, melted: slightly cooled so it does not cook the eggs
- 1 cup (200g) granulated sugar: regular white sugar works best
- 2 large eggs: room temperature if you have time
- 3/4 cup (180ml) full-fat coconut milk: shake the can well before measuring
- 1 tsp vanilla extract: pure vanilla for the cleanest flavor
- 1/2 tsp coconut extract: (optional): deepens the coconut taste without tasting artificial
For the Glaze
- 1 cup (120g) powdered sugar: sifted if lumpy
- 2 to 3 tbsp full-fat coconut milk: use just enough for a thick but pourable consistency
- 1/4 tsp vanilla extract: or coconut extract for more punch
- 2 tbsp toasted shredded coconut: for sprinkling on top
Variations / Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum, and the cake will be a little more delicate but still moist
- Dairy-free: swap melted butter with melted coconut oil, and use a plant-based milk glaze
- Sweetened coconut: or use it for a sweeter crumb, then cut the sugar in the batter by 2 tbsp
- Lime zest: add the zest of one lime to the wet ingredients for a bright, tropical note
- Toasted coconut: fold in toasted shredded coconut instead of raw if you want a nuttier, deeper flavor
For a citrusy swap, try my Lemon Blueberry Loaf Cake.
How To Make Coconut Loaf Cake
Step 1: Whisk the Wet Ingredients
Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan, then line it with a parchment sling so the cake lifts out easily. In a large bowl, whisk the 1/2 cup melted butter and 1 cup sugar until the mixture looks pale and a little thick, about 1 minute. Add the 2 eggs, one at a time, whisking well after each, then pour in the 3/4 cup coconut milk, 1 tsp vanilla, and 1/2 tsp coconut extract if using. Whisk until everything is smooth and no streaks of egg yolk remain.
The batter will look slightly glossy and feel heavy when you lift the whisk. The coconut milk gives it a richness you can smell right away.
Step 2: Fold in the Dry Ingredients
In a separate bowl, whisk together the 1 3/4 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Tip the dry mixture into the wet ingredients all at once. Use a rubber spatula to fold it in gently, just until you cannot see any white flour, then fold in the 1/2 cup shredded coconut. Keep the folding light, a few streaks of flour are better than overworking the batter.
The batter will be thick and lumpy with coconut flecks. Scrape the bowl once to catch any dry pockets hiding at the bottom.
Step 3: Bake the Loaf
Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle a few extra tablespoons of shredded coconut over the surface if you like a crunchy top. Slide the pan into the center of the oven and bake for 50 to 55 minutes, until the top is deep golden brown and a toothpick inserted into the tallest part comes out clean or with a few moist crumbs.
The whole kitchen will smell like toasted coconut around the 40-minute mark. If the top is browning too fast before the center is done, tent it loosely with foil after 30 minutes.
Step 4: Mix the Glaze
While the cake cools in the pan for 10 minutes, make the glaze. Lift the cake out by the parchment and set it on a rack to cool completely, about 1 hour. In a small bowl, whisk the 1 cup powdered sugar with 2 tbsp coconut milk and 1/4 tsp vanilla extract. Add the last tablespoon of coconut milk a little at a time until the glaze drips slowly off the whisk, like thick honey.
If the glaze gets too thin, stir in a bit more powdered sugar. You want it to cling to the cake, not run straight off.
Step 5: Drizzle and Slice the Cake
Place the fully cooled cake on a serving plate. Spoon the glaze over the top, letting it drip unevenly down the sides. Scatter the toasted shredded coconut over the glaze while it is still wet, so it sticks. Let the glaze set for about 10 minutes before slicing with a serrated knife.
Slice and serve at room temperature, and the glaze will stay soft with a slight sugary crackle on top.
Tips for the Best Coconut Loaf Cake
- Line your loaf pan with a parchment sling that hangs over the long sides to lift the cake out cleanly without cracking it.
- Toast the shredded coconut for the topping in a dry pan over medium heat for 2 to 3 minutes, shaking often, until it turns golden and nutty.
- If the top of the cake is browning too quickly, cover it loosely with foil after 30 minutes of baking. The center needs the full time to set.
- For the cleanest slices, let the cake cool completely before glazing and slicing. A warm cake will make the glaze melt and soak in unevenly.
- The glaze firms up as it sits, so if you like a soft finish, serve the cake within an hour of glazing.
Bake times by pan size:
| Pan Size | Approximate Bake Time |
|---|---|
| 9×5-inch loaf pan | 50 to 55 minutes |
| 8×4-inch loaf pan | 55 to 60 minutes |
Keeping the Cake Fresh
- Refrigerate: store the glazed cake in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. Bring refrigerated slices to room temperature before serving so the crumb softens.
- Reheating: a 10-second zap in the microwave makes a leftover slice taste nearly oven-fresh. No need to cover it.
Frequently Asked Questions
Can I freeze this coconut loaf cake?
Yes, wrap the unglazed cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Why did my cake sink in the middle?
It was likely underbaked or the oven temperature ran low. Make sure a toothpick inserted in the center comes out clean or with just moist crumbs, not wet batter.
Can I use light coconut milk?
Full-fat gives the cake its tender crumb and rich flavor. Light coconut milk has more water and less fat, so the cake can turn out dry and flat. It works in a pinch, but the texture will be less moist.
Can I use coconut flour instead of all-purpose flour?
No, coconut flour absorbs an enormous amount of liquid and requires a completely different recipe. Stick with all-purpose or a 1:1 gluten-free blend.
How do I make the cake more coconutty?
Use melted coconut oil in place of butter, add the optional coconut extract, and fold in an extra tablespoon of shredded coconut. The coconut oil pushes the flavor forward without tasting artificial.
Coconut Loaf Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line with parchment. Whisk melted butter and sugar until pale, then whisk in eggs, coconut milk, and extracts.
- Whisk flour, baking powder, and salt in a separate bowl. Fold into wet ingredients until just combined, then fold in 1/2 cup shredded coconut.
- Scrape batter into the pan, smooth the top, and sprinkle with extra coconut if desired. Bake 50 to 55 minutes until deep golden and a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.
- Whisk powdered sugar, 2 tbsp coconut milk, and vanilla until thick and pourable. Add the last tablespoon of milk gradually if needed.
- Drizzle glaze over the cooled cake, scatter with toasted coconut, and let set 10 minutes. Slice and serve.
