Coconut Loaf Cake: The Ultimate Tropical Treat Recipe

Introduction

This Coconut Loaf Cake is a delightful tropical treat that combines moist, tender crumb with rich coconut flavor. Perfect for any occasion, it’s easy to make and sure to impress your family and friends.

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 (for optional glaze)
• 2-3 tablespoons coconut milk (or milk, for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Step 4: Beat in the eggs one at a time, mixing thoroughly after each addition.
5. Step 5: Stir in the vanilla extract.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
7. Step 7: Gently fold in the shredded coconut until evenly incorporated.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top evenly.
9. Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake browns too quickly, tent with foil.
10. Step 10: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
11. Step 11: To make the optional glaze, whisk together powdered sugar, coconut milk (or milk), and vanilla extract until smooth. Adjust the consistency by adding more liquid if needed.
12. Step 12: Once the cake is fully cooled, drizzle the glaze over the top and sprinkle with additional shredded coconut.
13. Step 13: Slice and serve your tropical coconut loaf cake.

Tips & Variations

• For extra moisture, substitute half of the butter with coconut oil.
• Try adding a handful of toasted chopped nuts for a crunchy texture.
• Use unsweetened shredded coconut if you want less sweetness.
• To make it dairy-free, use coconut oil instead of butter and ensure your coconut milk is from a can or carton without additives.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat slices gently in the microwave for 10-15 seconds to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use light coconut milk, but the cake may be slightly less rich and moist. Full-fat coconut milk gives the best flavor and texture.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.

Coconut Loaf Cake: The Ultimate Tropical Treat Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

This Coconut Loaf Cake is a moist and tender tropical treat, perfect for coconut lovers. Made with shredded sweetened coconut, full-fat coconut milk, and a silky buttercream glaze infused with vanilla, this cake offers a deliciously rich flavor and an inviting texture. It bakes up beautifully in a loaf pan, making it easy to slice and serve for any occasion.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 slices 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients & Batter

• 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 prevent sticking and ensure easy removal of the cake.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes 3-5 minutes.
4. Add Eggs: Beat the eggs in one at a time, making sure each egg is fully incorporated before adding the next. This helps create a smooth batter.
5. Add Vanilla Extract: Stir in the teaspoon of vanilla extract to add a warm, aromatic flavor to the batter.
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 gently after each addition until the batter is just combined to avoid overmixing.
7. Fold in Coconut: Gently fold in the shredded sweetened coconut with a spatula, distributing it evenly without deflating the batter.
8. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 50-60 minutes. To check doneness, insert a wooden skewer into the center— it should come out clean. If the cake browns too quickly, tent with foil to prevent burning.
9. Cool: Allow the cake to cool in the pan for 10-15 minutes to set, then carefully invert onto a wire rack to cool completely for best texture and flavor development.
10. Prepare Optional Glaze: While the cake cools, whisk together powdered sugar, 2-3 tablespoons of coconut milk or milk, and vanilla extract until smooth. Adjust the consistency with more liquid if needed.
11. Glaze and Garnish: Once the cake is fully cooled, drizzle the glaze evenly over the top and sprinkle with additional shredded coconut for a pretty and flavorful finish.
12. Serve: Slice the coconut loaf cake and enjoy as a delicious tropical dessert or snack.

Notes

• Be sure to use full-fat coconut milk for the richest flavor and best texture.
• Do not overmix the batter after adding the dry ingredients to keep the cake tender.
• If you prefer a less sweet cake, reduce the granulated sugar by 1/4 cup.
• Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
• The glaze is optional but adds a lovely moist richness and extra coconut flavor.
• For a nuttier variation, you can toast the shredded coconut before folding it into the batter and using it as topping.

Keywords: Coconut Loaf Cake, Tropical Cake, Coconut Milk Cake, Moist Coconut Cake, Coconut Dessert