Coconut Loaf Cake – A moist, fluffy coconut-infused loaf finished with a silky coconut glaze for a bright tropical treat.
This coconut loaf cake captures the last tastes of summer with a tender crumb flavored by coconut and a simple coconut glaze. It’s soft, aromatic, and easy enough for bakers of any level. Serve it warm with tea or cool with a cup of coffee — it’s a comforting, crowd-pleasing loaf that brings a touch of the tropics to your kitchen.
More coconut inspiration:
- The Best Snack Size Strawberry Coconut Cake
- Frosted Coconut Lime Sugar Cookie
- Moist and Fluffy Coconut Cake
Why you should make this cake?
- A delicious taste of summer: The coconut flavor evokes sunny, tropical memories while still fitting perfectly into cooler-season baking.
- Moist and tender texture: Cake flour and full-fat coconut milk help create a soft, delicate crumb that stays tender.
- Simple and approachable: This recipe uses common ingredients and straightforward steps, ideal for both beginners and more experienced bakers.
- Crowd-pleasing: It’s great as an afternoon snack, a light dessert, or a treat for kids and guests.
Grocery check list – Coconut Loaf Cake
Key ingredients to have on hand for this loaf:
- Cake flour: Produces a lighter, more tender texture than all-purpose flour.
- Baking powder: Fresh baking powder ensures a good rise and fluffy crumb.
- Unsalted butter: Adds richness and moisture—softened for easy creaming.
- Granulated sugar: Sweetens the loaf and contributes to tenderness.
- Eggs: Use large eggs at room temperature for better emulsification.
- Coconut extract: A concentrated coconut flavor—choose a quality brand for the best aroma.
- Full-fat coconut milk: Adds body, moisture, and coconut character to the batter.
Step by step – Coconut Loaf Cake
Preheat the oven to 325ºF. Spray a 9×5-inch loaf pan with cooking spray or line it with parchment. Set aside.
In a small bowl, whisk together cake flour, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment or using a hand mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
On medium-low speed, add the eggs one at a time, mixing well after each addition. Add the coconut extract and mix on low just until combined.
With the mixer on low, alternately add the flour mixture and the coconut milk, mixing just until the batter is smooth and no flour streaks remain.
Pour the batter into the prepared loaf pan and bake in the center of the oven for about 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the loaf rest in the pan for 10 minutes. Loosen the edges with a knife and transfer the loaf to a wire rack to finish cooling.
While the cake cools, make the glaze by stirring together powdered sugar, coconut extract, and milk until smooth. Spread over the cooled loaf and sprinkle with shredded coconut if desired. Slice and serve.
Expert baking tips
- Use a quality coconut extract: A good extract makes the coconut flavor shine; toasted coconut extract adds depth.
- Room temperature ingredients: Bring eggs and butter to room temperature for a smooth batter and better structure.
- Don’t overmix: Combine the batter just until smooth to avoid a dense loaf.
- Check doneness: A toothpick or cake tester should come out clean or with a few moist crumbs when the loaf is done.
- Cool properly: Let the cake rest in the pan for about 10 minutes before removing to avoid sogginess from trapped steam.
- Adjust glaze consistency: Add a few drops of coconut milk to thin the glaze or more powdered sugar to thicken it.
FAQ – Coconut Loaf Cake
How can I prevent my cake from sticking to the pan?
Grease the pan with butter or nonstick spray and lightly dust with flour, or line the bottom with parchment paper for easy release.
Why didn’t my cake rise properly?
Common causes are old baking powder, overmixing, incorrect oven temperature, or inaccurate measurements. Use fresh ingredients and avoid overworking the batter.
What can I substitute for coconut milk?
Whole milk or milk alternatives like almond, soy, or oat milk can be used, though they will reduce the coconut intensity.
When should I add the icing?
Wait until the loaf has cooled completely so the glaze sets nicely and doesn’t run off.
Storing and freezing
Allow the loaf to cool fully. To keep at room temperature, wrap tightly in plastic wrap or foil and store in an airtight container for 2–3 days. For longer storage, wrap securely and freeze in an airtight container or freezer bag for up to a few months. Thaw at room temperature before serving.
Freezing
Ensure the cake is completely cooled, wrap to prevent freezer burn, and freeze up to a few months. Thaw on the counter before glazing or serving.
How to serve: Once cooled and glazed, slice the loaf into even portions and serve at room temperature.
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Recipe
Coconut Loaf Cake
Molly Murphy
Ingredients
For the coconut cake
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 3 large eggs, room temperature
- 1 ½ teaspoons coconut extract
- ½ cup full-fat coconut milk
For the glaze
- ½ cup powdered sugar
- 2 tablespoons milk (or coconut milk)
- ¼ teaspoon coconut extract
Instructions
- Preheat the oven to 325ºF. Spray a 9×5-inch loaf pan with cooking spray or line with parchment.
- In a small bowl, combine cake flour, baking powder, and salt. Set aside.
- Cream the softened butter and sugar on medium speed until light and fluffy, about 2 minutes.
- On medium-low speed, add the eggs one at a time, mixing well after each. Stir in the coconut extract.
- With the mixer on low, alternate adding the flour mixture and coconut milk, mixing just until smooth and no flour streaks remain.
- Pour the batter into the prepared pan and bake about 65 minutes, until a toothpick inserted in the center comes out clean.
- Let the loaf rest in the pan for 10 minutes, then loosen the edges and transfer to a wire rack to cool completely.
- Whisk together powdered sugar, milk, and coconut extract to make the glaze. Spread over the cooled loaf and sprinkle with shredded coconut if desired. Slice and serve.