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This Coconut Loaf Cake is soft, buttery, and bursting with coconut flavor in every bite. It’s made with simple ingredients like coconut milk and shredded coconut to bring in that tropical flavor and a moist, tender crumb – then finished with a easy coconut glaze that soaks right!
For more coconut recipes, try my coconut layer cake and coconut cornbread!
This one’s for all of my coconut lovers (myself included)! It’s soft, buttery, and packed with rich coconut flavor in every bite—plus a sweet coconut glaze that sinks right into the top like a dream.
I truly believe that I make the best coconut cake recipe on the internet – it has a tender crumb, an incredible buttercream, and the flavor is out of this world. So, I set out to make a coconut loaf cake recipe, a more simple recipe, that’s a bit smaller and easier to make. It’s essentially the coconut pound cake version of my cream cheese pound cake – and in loaf form.
The texture is super tender thanks to a mix of shredded coconut and coconut milk, and it gets better the next day (if it lasts that long). I love making this when I want something low-effort but still a little fancy. It works for brunch, dessert, or just snacking straight from the pan (no judgement here!)
It’s the perfect cake with a cup of tea or a coconut latte. And if you’re feeling extra, a dollop of whipped cream or ice cream on top takes it over the top!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Canned coconut milk, more specifically the coconut cream at the top, adds richness, moisture, and a deep coconut flavor to the loaf cake. Its high fat content helps create a tender, velvety crumb that keeps the cake soft for days.
- Cake flour gives the cake it’s that soft, tender, bakery-style texture. It’s milled extra fine and has a lower protein content than all-purpose flour, which means less gluten formation—and less gluten = a lighter, more delicate crumb. You can use all purpose flour, but for best results, I highly recommend cake flour.
- Coconut Extract or Emulsion is where this simple loaf cake gets all of its coconut flavor. Yes, the coconut milk and flakes help, but coconut extract, especially coconut emulsion if you have it, are key!
- In addition to the coconut extract, almond extract and vanilla extract also add a complimentary flavor to coconut loaf cake – rounding out the coconut flavor with smooth, nutty undertones. Trust me on this one, it’s SO good.
- Cream cheese is added right into the batter when creaming together the sugar and butter. It adds richness and a subtle tang that balances the sweetness of the coconut *chef’s kiss*. It also helps create a moist crumb that is out of this world.
- Sweetened Shredded coconut flakes adds texture and boosts the coconut flavor throughout the cake. It gives each bite a slight chew and a pop of sweetness that I love. For a less sweet bite, opt for unsweetened shredded coconut. Use leftovers to make my old fashioned hummingbird cake!
Variations
- Fold in drained crushed pineapples for a pina colada vibe. This also makes the cake SUPER moist.
- Add white chocolate chips to the batter for an extra pop of sweetness.
- If you don’t like coconut flakes, you can swap that out for desiccated coconut. It’s smaller, less chewy, but still has a nice coconut flavor.
- A splash of rum is a fun upgrade to this cake, adding a tropical boozy twist.
How To Make Coconut Loaf Cake
Step 1: Preheat the oven to 325 degrees F. Line a 9×5 inch loaf pan with parchment paper with about 1-2 inches overhang (this makes it easier to remove the cake from the tin).
Step 2: In a medium bowl, whisk together the dry ingredients – cake flour, unsweetened coconut flakes, baking powder, and kosher salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, cream cheese, coconut oil, and sugar. Cream together on medium speed for 5 minutes, scraping down the sides of the bowl half way through. Begin adding large eggs, one at a time, ensuring each is fully incorporated prior to adding the next, then add in the vanilla extract, coconut extract, and almond extract.
Step 3: Open up the can of coconut milk and scrape the coconut cream off of the top into a 1/2 cup measuring cup (or 120g). If you don’t have enough, scoop some of the coconut milk from the bottom of the can into the cup to ensure you have the full 1/2 cup of 120g.
Step 4: Add half of the flour mixture to the stand mixer and mix until just combined, about 15 seconds, then add the coconut cream/milk. Mix until just combined, about 10 seconds, then add the remaining dry ingredients and mix until smooth, about 10-15 seconds.
Step 5: Pour the cake batter into the prepared pan and bake in the oven for about 1 hour and 25-35 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 20 minutes, then remove onto a wire rack to cool completely.
Step 6: While the cake is cooling, make the glaze. Combine powdered sugar, melted butter, coconut milk, and coconut extract. Whisk together until smooth and drizzle on top of the cake once it’s cooled completely. Sprinkle additional coconut flakes on top.
Expert Baking Tips
- Use full-fat canned coconut milk: Don’t swap it for the refrigerated kind or light versions—full-fat canned coconut milk adds richness, moisture, and real coconut flavor.
- Measure flour the right way, preferably with a kitchen scale: Too much flour = dry cake. If you don’t have a kitchen scale, spoon it into your measuring cup and level it off with a knife.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing develops too much gluten, which can make the cake dense or tough. Yikes!
- Bring ingredients to room temperature: Softened butter and cream cheese, room temp eggs, and milk help the batter come together smoothly and bake more evenly.
- Use cake flour for a tender crumb: Cake flour makes the texture softer and lighter. If you don’t have any, you can make your own homemade cake flour it with all-purpose flour and cornstarch.
Recipe FAQs
To ensure a moist cake, measure your flour accurately using a kitchen scale or the scoop and level method. Using too much flour can lead to dryness. Additionally, avoid overmixing the batter and monitor your baking time closely to prevent overbaking.
Cracking is common in loaf cakes due to its dense batter. As the cake bakes, the top bakes first. When the center begins to bake and rise, it breaks through the surface, causing cracks.
If you don’t have any coconut milk, you can use regular whole milk or other milk alternatives like almond, soy, or oat milk – just note that using a different milk will result in a less pronounced coconut flavor.
Store the cake at room temperature in an airtight container for up to 2-3 days. This cake can also be frozen – wrap it tightly with plastic wrap and place into an airtight container. Freeze for up to 3 months. When you’re ready to eat it again, thaw at room temperature before serving.
More Loaf Cake Recipes
Desserts
Lemon Loaf Recipe
Breakfast
Chocolate Loaf Cake Recipe
Breakfast
Banana Bread with Streusel Topping
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Coconut Loaf Cake Recipe
Equipment
- 9×5 inch loaf pan
- Stand Mixer or Electric Hand Mixer
Ingredients
- 2 cups (250 g) Cake Flour
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 cup (90 g) Sweetened Shredded Coconut
- 3/4 cup (170 g) Salted Butter, (room temperature)
- 4 oz (113 g) Cream Cheese, (room temperature)
- 2 tbsp Coconut Oil
- 2 cups (400 g) Sugar
- 3 (150 g) Eggs, (room temperature)
- 1/2 cup (120 g) Canned Coconut Milk
- 2 tsp Coconut Extract
- 2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
Coconut Glaze
- 1 1/2 cups (180 g) Powdered Sugar
- 2 tbsp Salted Butter, (melted)
- 3 tbsp Coconut Milk
- 1/2 tsp Coconut Extract
Instructions
- Preheat the oven to 325 degrees F. Line a 9×5 inch loaf pan with parchment paper with about 1-2 inches overhang (this makes it easier to remove the cake from the tin).
- In a medium bowl, whisk together the dry ingredients – cake flour, sweetened coconut flakes, baking powder, and kosher salt.
- In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, cream cheese, coconut oil, and sugar. Cream together on medium speed for 5 minutes, scraping down the sides of the bowl half way through. Begin adding large eggs, one at a time, ensuring each is fully incorporated prior to adding the next. Scrape down the sides of the bowl after all of the eggs are added, then add in the coconut extract, vanilla extract, and almond extract. Mix until just combined and smooth, about 20 seconds.
- Open up the can of coconut milk and scrape the coconut cream off of the top into a 1/2 cup measuring cup (or 120g). If you don't have enough, scoop some of the coconut milk from the bottom of the can into the cup to ensure you have the full 1/2 cup of 120g.
- Add half of the cake flour mixture to the stand mixer and mix until just combined, about 15 seconds, then add the coconut cream/milk. Mix until just combined, about 10 seconds, then add the remaining dry ingredients and mix until smooth, about 10-15 seconds.
- Pour the cake batter into the prepared pan and bake in the oven for about 1 hour and 25-35 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 20 minutes, then remove onto a wire rack to cool completely.
- While the cake is cooling, make the glaze. Combine powdered sugar, melted butter, coconut milk, and coconut extract. Whisk together until smooth and drizzle on top of the cake once it's cooled completely. Sprinkle additional coconut flakes on top.
Notes
- Use full-fat canned coconut milk: Don’t swap it for the refrigerated kind or light versions—full-fat canned coconut milk adds richness, moisture, and real coconut flavor.
- Measure flour the right way, preferably with a kitchen scale: Too much flour = dry cake. If you don’t have a kitchen scale, spoon it into your measuring cup and level it off with a knife.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing develops too much gluten, which can make the cake dense or tough. Yikes!
- Bring ingredients to room temperature: Softened butter and cream cheese, room temp eggs, and milk help the batter come together smoothly and bake more evenly.
- Use cake flour for a tender crumb: Cake flour makes the texture softer and lighter. If you don’t have any, you can make your own homemade cake flour by mixing together 1 3/4 cups flour and 4 tbsps of cornstarch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just loved the outcome of this recipe, the coconut loaf Cake turned out amazing!! Your steps were explained in great detail. The cake was moist, and Oh, so tasty! The recipe was explained that even beginners would accomplish a successful out come!! I would highly recommend to my customers! It’s a keeper. Blessing, Shelley from Take the Cake!
I’m so happy that you loved this recipe – thank you so much for your feedback! <3