Moist Coconut Loaf Cake Recipe with Coconut Glaze

The most wonderful coconut loaf cake—airy, sweet, and undeniably delicious. This loaf is finished with a light coconut glaze and a scattering of toasted coconut for crunch and color.

Incredible Coconut Loaf Cake

Serve this coconut loaf cake at family gatherings, weekend brunch, or the holidays. The crumb is light and tender with a clear coconut character, while the glaze adds a bright, sweet finish. It’s a loaf and a cake all in one—easy to slice, easy to share, and impressive enough for guests.

We refined this recipe to balance texture and flavor: the loaf should feel spongy without being dense, and the topping should be sweet but not cloying. A hint of almond extract complements the coconut and deepens the aroma.

All the Coconut Products

This recipe layers coconut in several forms so the flavor is present in every bite. Using coconut milk, shredded coconut, flakes, and coconut oil gives the cake a clear, cohesive coconut profile.

• Full-fat coconut milk: adds richness and a strong coconut flavor—stir the can before measuring to reincorporate any cream.
• Coconut flakes: larger pieces that toast nicely for a crunchy topping and visual appeal.
• Shredded coconut: fine texture that adds moisture and body to the crumb and the topping.
• Coconut oil: a swap for butter that enhances the coconut aroma and keeps the loaf tender.

How to Make Coconut Loaf Cake (quick guide)

1. Whisk the dry ingredients together in a large bowl.
2. Beat coconut oil until smooth, then add sugar and almond extract and whip until light.
3. Slowly mix in the coconut milk on low until combined.
4. Add the eggs one at a time, mixing gently after each addition.
5. Fold in the dry ingredients until just combined and transfer the batter to a lined loaf pan.
6. Bake, rotate for even browning, then cool completely before glazing and topping with toasted coconut.

Delicious Coconut Glaze

The glaze is simple but essential: coconut milk sweetened with powdered sugar and brightened with a touch of almond (or vanilla) extract. It stays mostly on top of the loaf, seeping in slightly for moisture and shine.

What You Need

• Shredded coconut (unsweetened)
• Coconut flakes (unsweetened)
• Canned full-fat coconut milk
• Almond extract (or vanilla)
• Powdered sugar

Storage

Store the glazed coconut loaf in an airtight container in a cool place for up to 3 days. If you plan to freeze, do so before glazing: cool the loaf completely, wrap tightly in foil, and freeze for up to 3 months. Thaw in the refrigerator before glazing for best texture.

Coconut Loaf Cake — Recipe Details

This recipe yields a single loaf (about 9 servings). Prep time: 30 minutes. Cook time: 45 minutes. Total time: 1 hour 15 minutes.

Author: Lee Funke

Ingredients

Dry

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened shredded coconut
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt

Wet

• 1/3 cup coconut oil
• 3/4 cup granulated sugar
• 1 teaspoon almond extract
• 3/4 cup full-fat canned coconut milk, stirred
• 2 large eggs, room temperature

Glaze

• 1/3 cup unsweetened shredded coconut
• 1/3 cup unsweetened coconut flakes (for toasting)
• 1/3 cup canned coconut milk (or coconut cream for a richer glaze)
• 1/2 teaspoon almond extract (or vanilla)
• 1/3 cup powdered sugar, sifted

Instructions

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Whisk the flour, shredded coconut, baking powder, and salt together in a large bowl and set aside.
3. In a separate bowl, beat the coconut oil until smooth. Add the sugar and almond extract and beat until the mixture is light and fluffy.
4. With the mixer on low, slowly add the coconut milk to the oil-and-sugar mixture until combined.
5. Add the eggs one at a time, mixing just until incorporated after each addition.
6. Gradually add the dry ingredients to the wet ingredients on low speed, scraping the bowl as needed. Mix until just combined—do not overmix.
7. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 20 minutes, then rotate the pan and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaf to rest in the pan for 2 minutes, then lift it out using the parchment and transfer to a cooling rack. Cool completely before glazing.
9. To toast the coconut, spread shredded coconut and flakes on a baking sheet and broil on the middle rack for 1–3 minutes, watching closely until golden.
10. Make the glaze by whisking the coconut milk and almond extract together, then gradually whisking in powdered sugar until smooth and thickened.
11. Place the cooled loaf on a rack over a baking sheet and pour the glaze over the top. Press the toasted coconut onto the glaze, then chill briefly to set.
12. Slice and serve.

Tips & Notes

• Spoon-and-level the flour when measuring for more consistent results; packing flour can make baked goods dense.
• For a richer glaze, use coconut cream instead of the lighter coconut milk.
• Use either shredded coconut or flakes for the topping, or a mixture of both for contrast in texture.

Nutrition (approx. per serving)

Calories: 324 kcal, Carbohydrates: 41 g, Protein: 5 g, Fat: 17 g, Fiber: 2 g, Sugar: 23 g. Nutrition figures are estimates and should be used as a guide only.