This coconut loaf cake is tender and buttery with a rich coconut flavor, finished with a sweet coconut glaze that soaks beautifully into the loaf. Simple to make, elegant to serve, and always a crowd favorite.
⏱ Time Required
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Prep: 15 minutes
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Bake: 50–55 minutes
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Cool: 30 minutes
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Total: ~1 hour 40 minutes
🍰 Servings
8–10 slices
🍳 Ingredients
Cake
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened (or oil)
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¾ cup sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup coconut milk (or regular milk)
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½ cup shredded coconut
Coconut Glaze
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1 cup powdered sugar
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2–3 tbsp coconut milk
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¼ tsp vanilla extract
👩🍳 Instructions
1️⃣ Prepare
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Preheat oven to 350°F (175°C).
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Grease and line a loaf pan.
2️⃣ Make the Batter
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, then vanilla.
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Mix in dry ingredients alternately with coconut milk.
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Fold in shredded coconut.
3️⃣ Bake
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Pour batter into pan and smooth the top.
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Bake 50–55 minutes, or until a toothpick comes out clean.
4️⃣ Cool
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Cool in pan 10–15 minutes, then transfer to a rack.
5️⃣ Glaze
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Whisk powdered sugar, coconut milk, and vanilla until smooth.
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Drizzle over cooled cake.
🍽 Texture & Flavor
✔ Moist, tender crumb
✔ Rich coconut aroma
✔ Sweet, glossy glaze
✔ Perfect with tea or coffee
⭐ Tips & Variations
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Extra coconut: Toast the shredded coconut before adding
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Lemon twist: Add lemon zest to the batter
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Dairy-free: Use oil and full-fat coconut milk
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Bundt pan: Bake 60–65 minutes
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Storage: Keeps well 3 days at room temp
📊 Nutrition (Approx. per slice)
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Calories: 310
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Carbs: 42g
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Fat: 14g
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