Coconut Glazed Loaf Cake

This Coconut Glazed Loaf Cake is soft, moist, and delicately sweet with a rich coconut flavor in every bite. Finished with a silky coconut glaze, it’s the perfect tea-time cake or light dessert that feels elegant yet comforting.

⏱ Prep Time

Prep: 15 minutes
Bake: 45–50 minutes
Cooling: 20 minutes
Total: ~1 hour 25 minutes

Servings: 8–10 slices

🧰 Equipment

• 9×5-inch loaf pan

• Mixing bowls

• Electric mixer or whisk

• Measuring cups & spoons

• Rubber spatula

• Cooling rack

🧾 Ingredients

Loaf Cake

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup sugar

• 2 large eggs, room temperature

• ½ cup coconut milk

• 1 tsp vanilla extract

• ¾ cup shredded coconut (sweetened or unsweetened)

Coconut Glaze

• ¾ cup powdered sugar

• 2–3 tbsp coconut milk

• ½ tsp vanilla or coconut extract

📝 Ingredient Notes

• Coconut milk: Full-fat gives the richest flavor and moist texture.

• Shredded coconut: Unsweetened keeps the cake balanced; sweetened adds extra sweetness.

• Butter: Must be soft, not melted, for proper creaming.

• Powdered sugar: Creates a smooth, pourable glaze.

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs, one at a time, then add vanilla.

5. Mix in coconut milk, then gently fold in dry ingredients.

6. Fold in shredded coconut until just combined.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 45–50 minutes, or until a toothpick comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a rack.

Glaze

10. Whisk powdered sugar with coconut milk and vanilla until smooth.

11. Drizzle glaze over the cooled loaf and let it set before slicing.

🥗 Nutrition Facts (Per Slice – Approx.)

• Calories: 260

• Fat: 14g

• Carbohydrates: 30g

• Sugar: 18g

• Protein: 4g

💡 Tips

• Toast the coconut lightly for extra flavor.

• If the top browns too fast, tent loosely with foil.

• Let the cake cool completely before glazing for clean slices.

• Store covered at room temperature for up to 2 days.

🔄 Variations

• Lemon Coconut Loaf: Add 1 tbsp lemon zest to the batter.

• Chocolate Coconut: Fold in ½ cup chocolate chips.

• Almond Coconut: Replace vanilla with almond extract.

• Extra Moist: Brush the loaf with warm coconut milk before glazing