Coconut Loaf Cake Recipe
Coconut Loaf Cake is soft, buttery, and packed with coconut flavor—made with coconut milk, shredded coconut, and topped with a coconut glaze.
Equipment
- 9x5 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 9x5 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
Calories: 433kcal, Carbohydrates: 52g, Protein: 5g, Fat: 24g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 81mg, Sodium: 274mg, Potassium: 123mg, Fiber: 2g, Sugar: 35g, Vitamin A: 541IU, Vitamin C: 0.4mg, Calcium: 46mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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