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Coconut Loaf Cake

A decadent coconut loaf cake that's buttery, coconut-forward, and perfect for any occasion, offering a little slice of tropical paradise in every bite.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 310
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 cup unsalted butter Bring to room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs Bring to room temperature
  • 1/2 tsp vanilla extract For extra flavor
  • 1/2 tsp almond extract
  • 1 1/2 cups all purpose flour Sifted
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsweetened coconut milk Canned
  • 1 cup shredded coconut Sweetened
For the glaze
  • 1 cup confectioners sugar
  • 1/3 cup unsweetened coconut milk Canned
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Line and butter a loaf pan with parchment paper.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar for about 3 minutes until pale and fluffy.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Add the eggs one at a time to the butter-sugar mixture, beating until each is fully incorporated.
  5. Beat in the vanilla and almond extracts.
  6. With the mixer on low, alternate adding the flour mixture and 1/2 cup coconut milk, starting and ending with the flour mixture, until just combined.
  7. Fold in the shredded coconut gently.
Baking
  1. Pour the batter into the prepared loaf pan, smooth the top, and bake for 60 to 90 minutes.
  2. Check doneness with a toothpick starting at 1 hour; it should come out with a few moist crumbs.
Cooling and Glazing
  1. Let the loaf cool in the pan for 10 minutes, then lift it out with the parchment and cool completely on a rack.
  2. For the glaze, whisk together confectioners sugar, 1/3 cup coconut milk, and 1 tsp vanilla until smooth.
  3. Pour the glaze over the cooled loaf and sprinkle with more shredded coconut.

Notes

For serving, slice thick and pair with black coffee or jasmine tea. Toast shredded coconut for an irresistible finish. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 4–5 days. Freeze individual slices for up to 2 months.