Coconut Loaf Cake


Essentially the most superb coconut loaf cake that’s so ethereal, candy, and completely scrumptious. It’s topped with a yummy coconut glaze and toasted coconut items.

sice of coconut cake on plate.

Unbelievable Coconut Loaf Cake

Let this coconut loaf cake be the following cake you serve at a household gathering or vacation. It’s ethereal, completely candy, spongy, and so coconutty!

We’ve made a variety of loaves and desserts in our day and this needs to be my new favourite. Linley, our head recipe developer, examined this time and time once more to actually excellent the coconutty taste and texture of this coconut cake.

What I really like most about it are the spongy texture and completely candy frosting. Collectively they make for the final word loaf cake.

Why you’ll find it irresistible!

Completely coconutty

Tremendous moist

A loaf and a cake in a single

cake batter in loaf pan.

All of the Coconut Merchandise

The superb factor about this coconut loaf cake is that the coconut taste isn’t spared. We used coconut in all places we might – within the milk, fats, and many others. Right here’s what’s featured:

Full-fat coconut milk: we love full-fat coconut milk as a result of the flavour is robust and it provides a large amount of fats. Simply ensure that to present it a stir earlier than utilizing it.

Coconut flakes: flakes are massive and crunchy and will be browned for a wonderful topping.

Shredded coconut: we used unsweetened shredded coconut in each the cake itself and on prime.

Coconut oil: who wants butter when you should use coconut oil!

glaze on top of coconut cake.

Easy methods to Make Coconut Loaf Cake (fast information)

  1. Combine dry components in a big bowl.
  2. Beat coconut oil in a stand mixer till clean. Then add the sugar and almond extract and whip till gentle and fluffy.
  3. Add the coconut milk and blend on low till mixed.
  4. Slowly add one egg after which the dry ingredient and blend on low till mixed.
  5. Switch the batter into the loaf pan.
  6. Bake for 20 minutes. Then, flip the cake and bake for one more quarter-hour.
toasted coconut on sheet pan.

Scrumptious Coconut Glaze

What’s a cake with out the frosting? This coconut glaze is fluffy and completely candy.

What You Want

  • shredded coconut
  • coconut flakes
  • canned coconut milk
  • almond extract
  • powdered sugar

We love the trace of almond you get on this glaze from the extract. In case you don’t love almond, be at liberty to swap for vanilla.

coconut cake on drying rack.


Retailer coconut cake in an hermetic container in a cool, darkish place for as much as 3 days.

Can I free this coconut loaf? We advise freezing earlier than frosting. Let the cake cool utterly after which tightly wrap it with a chunk of tin foil. Freeze for as much as 3 months.

coconut loaf on plate.

Coconut Loaf Cake

This moist coconut loaf cake is ideal for any gathering or vacation. It has a pleasant coconutty taste and the right quantity of sweetness.

Prep:30 minutes

Cook dinner:45 minutes

Complete:1 hour 15 minutes

Fats 17

Carbs 41

Protein 5


  • Preheat oven to 350ºF and line a loaf pan with parchment paper.

  • Add the entire dry components to a big bowl and whisk the components collectively. Put aside.

  • Subsequent, add the coconut oil to a big bowl and beat it with an electrical mixer or standing mixer. Combine on excessive till the coconut oil is clean. Add the sugar and almond extract to the coconut oil and blend till the combination is gentle and fluffy.

  • Slowly pour the coconut milk into the coconut oil and sugar combination whereas mixing on low. Combine till mixed.

  • Add 1 egg at a time till the egg is simply mixed into the combination.

  • Slowly add the dry components to the moist components on low and scrape the perimeters of the blending bowl just a few occasions.

  • Switch the cake batter to the lined loaf pan and bake the coconut cake for 20 minutes. After 20 minutes, flip the loaf pan, and bake the cake for one more quarter-hour or till a toothpick comes out clear.

  • Take away the cake from the oven and let it sit within the pan for two minutes. Gently elevate the cake out of the pan by lifting the sides of the parchment paper. Place the cake on a cooling rack. Let the cake cool utterly earlier than slicing and glazing.

  • Put together the coconut and glaze whereas the cake is cooling. Unfold the shredded coconut and coconut flakes out on a baking sheet and broil the coconut on the center rack (not the highest rack) of the oven for 1-3 minutes. Be sure you watch the coconut whereas broiling. Take away the coconut from the oven when the coconut begins to show a golden brown shade. Put aside.

  • For the glaze, add the coconut milk to a bowl and add the almond extract. Slowly add the powdered sugar to the coconut milk till it reaches a thicker consistency and the sugar is totally dissolved.

  • To glaze the coconut loaf cake, switch the coconut loaf and cooling rack to a baking sheet. Rigorously pour the glaze over the loaf cake. The glaze ought to principally stay on the highest of the loaf, however it’s okay if some glaze drizzles over onto the perimeters.

  • Press the toasted coconut onto the highest of the loaf and switch the loaf to the fridge to set.

  • Serve the loaf cake in slices.

Ideas & Notes

  • To measure the flour, we spooned the flour into the measuring cup. The way you measure can generally change the outcome.
  • We used the leftover coconut milk for the glaze, however if you’d like a richer glaze, use coconut cream.
  • We used a mix of shredded coconut and coconut flakes for the highest of the cake. Be happy to make use of each or only one sort of unsweetened coconut.

Diet information

Energy: 324kcal Carbohydrates: 41g Protein: 5g Fats: 17g Fiber: 2g Sugar: 23g

Images: pictures taken on this put up are by Ashley McGlaughlin from The Edible Perspective.

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