The most delicious, fluffy, and easy-to-make Coconut Loaf Cake.
This moist, fluffy, easy-to-make Coconut Loaf Cake, is the best coconut cake you can ever make. This recipe uses shredded coconut and coconut milk to have the ultimate tropical flavor.
About This Recipe
- This Coconut Loaf Cake is packed with delicious coconut flavors, also there are coconut shreds in the recipe which gives a subtle texture to the crumb.
- Coconut milk comes in cans and has a mild coconut flavor and is slightly sweet. This milk is a non-dairy product and contains fat. The fat content of this milk tends to sit on top of the can, so be sure to SHAKE THE CAN BEFORE OPENING IT.
- For additional moisture, I drizzle some coconut milk all over the loaf immediately after it is out of the oven. And at the end, sprinkle the top with some shredded coconut.
- If you like, you can make creamy icing as the topping. The recipe for the icing will be on the recipe card.
- I am adding a small amount of coconut extract, however, you can delete that from your ingredient list, if you are okay with the subtle flavor from the other ingredients.
See more loaf recipes here; Chocolate Pepitas Loaf, Pumpkin Dark Chocolate Loaf, Pumpkin Cardamom Loaf
How To Make This Coconut Loaf Cake
- Start with creaming the butter and the sugar. Beat these for a couple of minutes until the mixture is light and fluffy.
- In a small cup lightly beat the eggs, and add to the above mixture while the mixer is running on low.
- Add the vanilla and coconut extract.
- Switch to the rubber spatula, and add the sifted dry ingredients alternating with the coconut milk. Start and finish with dry ingredients. Pour into the pan and bake.
- When the loaf is out of the oven, immediately poke the loaf with a long skewer, and drizzle the coconut milk all over it.
- Remove the loaf from the pan after 15 minutes, and sprinkle the top with more coconut shreds.
- If you are icing the Coconut Loaf Cake, let the loaf cool down completely, then spread the icing over it, then add the shreds.
The Icing
- This icing contains cream cheese, coconut milk, and powdered sugar.
- Beat the cream cheese until creamy and smooth.
- Add the coconut milk and vanilla extract, and beat well.
- Add in the sifted powdered sugar until the frosting forms. If it is too dry add more coconut milk, and if too runny add more powdered sugar.
📖 Recipe
Coconut Loaf Cake
The most delicious, fluffy, and easy-to-make Coconut Loaf Cake.
Ingredients
For The Coconut Loaf
- 1½ cup Granulated sugar
- ¾ cup Butter, Room temperature
- 3 Eggs, Room temperature
- ½ teaspoon Vanilla extract
- ½ teaspoon Coconut extract
- 1¾ cup All-purpose flour, Spooned and leveled
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup Coconut milk, Shake the can before opening
- ½ cup Shredded coconut, Sweetened
For The Drizzle
- ¼ cup Coconut milk
For The Icing
- ¼ cup Cream cheese, Room temperature
- ¾ cup Coconut Milk
- 2 cups Powdered sugar, Sifted
- ¼ teaspoon Coconut extract
- ¼ teaspoon Vanilla extract, Clear
Instructions
How To Make The Loaf
- Preheat the oven to 325°F, and line a 9X5 loaf pan with parchment paper. Set it aside.
- Cream the butter and the sugar until the mixture is light in color and fluffy.1½ cup Granulated sugar, ¾ cup Butter
- Lightly beat the eggs and add to the above mixture while the mixer is running on low. Add the extracts and beat well.3 Eggs, ½ teaspoon Vanilla extract, ½ teaspoon Coconut extract
- Sift together the flour, baking powder, and salt. Add the dry ingredients alternating with the coconut milk. Start and finish with dry ingredients.1¾ cup All-purpose flour, 1½ teaspoon Baking powder, ¼ teaspoon Salt, ¾ cup Coconut milk
- Add the shredded coconut and gently mix. DO NOT OVERMIX.½ cup Shredded coconut
- Pour the batter into the lined pan and bake for one hour and 15 minutes. After an hour check the loaf by inserting an insert in the middle of the loaf, and if the insert comes out clean or with a few crumbs, the loaf is done. If it is too wet, bake it for another 15 minutes.
- When the pan is removed from the oven, immediately poke the loaf with a long skewer, and pour ¼ cup of the coconut milk all over the loaf. Let the cake cool down in the pan for half hour then transfer it to the cooling rack to cool down completely.¼ cup Coconut milk
How To Make The Icing
- Using the paddle attachment, beat the room-temperature cream cheese until smooth and lump-free.¼ cup Cream cheese
- Add the coconut milk and the extracts.¾ cup Coconut Milk, ¼ teaspoon Coconut extract, ¼ teaspoon Vanilla extract
- Start adding the powdered sugar in spoonfuls. Once all the powdered sugar is added, test the consistency of the icing. If it is too dry add more coconut milk, and if it is too runny add more powdered sugar. The icing should have a creamy and spreadable consistency.2 cups Powdered sugar
- Once the loaf is cool completely, spread the icing all over the loaf. Sprinkle the shredded coconut over the icing and press it down. Let the loaf set before cutting it.
Nutrition
Calories: 459kcalCarbohydrates: 75gProtein: 5gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 286mgPotassium: 157mgFiber: 1gSugar: 32gVitamin A: 573IUVitamin C: 0.4mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!
Farnaz says
It’s the most delicious coconut cake I ever tasted. Oh can’t disrobe how good it is. Thanks Arezoo. You are the best 👏👏🙌❤️
Arezou Bahador says
I am glad you liked this recipe!