This Coconut Glazed Loaf Cake is soft, moist, and packed with delicious tropical flavor. Made with shredded coconut and topped with a sweet coconut glaze, this loaf is perfect for breakfast, snacks, or dessert.
It requires simple ingredients, takes little preparation, and bakes beautifully every time — giving you a bakery-style coconut cake right at home!
⏱️ Prep Time
- Prep Time: 15 minutes
- Bake Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8–10
🧰 Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cooling rack
- Measuring cups and spoons
🧂 Ingredients
For the Coconut Loaf Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup coconut milk (full fat preferred)
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Coconut Glaze
- 1 cup powdered sugar
- 2–3 tablespoons coconut milk
- ¼ teaspoon vanilla extract
- Optional: extra shredded coconut for topping
📝 Ingredient Notes
- Coconut milk: Full-fat coconut milk gives the loaf a rich, moist crumb.
- Shredded coconut: Sweetened shredded coconut adds flavor and texture.
- Butter: Softened butter creams better and gives a tender cake.
- Powdered sugar: Helps create a smooth, glossy glaze.
👩🍳 Instructions
Step 1 – Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5 inch loaf pan with parchment paper.
Step 2 – Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Set aside.
Step 3 – Cream Butter & Sugar
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
Step 4 – Add Wet & Dry Ingredients
- Add half the dry mixture, then half the coconut milk.
- Repeat until fully combined.
- Fold in the shredded coconut gently with a spatula.
Step 5 – Bake
- Pour batter into the prepared loaf pan.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.
Step 6 – Make the Coconut Glaze
- In a bowl, whisk together powdered sugar, coconut milk, and vanilla.
- Adjust thickness:
- Add more milk if too thick.
- Add more powdered sugar if too thin.
Step 7 – Glaze the Cake
- Pour glaze evenly over the cooled loaf cake.
- Sprinkle extra shredded coconut on top if desired.
- Let glaze set before slicing.
🧮 Nutrition Facts (Per Slice – 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Carbohydrates | 39g |
| Fat | 12g |
| Sugar | 28g |
| Protein | 3g |
💡 Tips & Variations
⭐ Tips
- Don’t overmix the batter — it keeps the cake tender.
- Let the cake cool before glazing so it doesn’t melt off.
- Store leftovers in an airtight container for up to 3 days.
⭐ Variations
- Lemon Coconut Loaf: Add 1 tablespoon lemon zest to the batter.
- Toasted Coconut: Toast the shredded coconut before adding it in.
- Chocolate Coconut Loaf: Mix in ½ cup mini chocolate chips.
- Pineapple Coconut: Add ½ cup crushed pineapple (drained) for a tropical twist.
