Coconut Loaf Cake
Cook time
Total time
If you love coconut, then this cake is for you. It has a perfect coconut flavor, it is moist, and it has a perfectly crisp crust
Serves: 10 slices
  • 1½ sticks unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 3 eggs, room temperature
  • 1 cup canned coconut milk (reserve remaining from can)
  • 1½ cups sweetened shredded coconut-Divided
  • Glaze/ Topping
  • 2-4 tablespoons coconut
  • ¾ cup powdered sugar
  • shredded coconut for topping
  1. Pre-heat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick spray. set aside
  2. In a medium bowl sift the flour, baking powder, and salt.
  3. In a stand mixer or handheld, mixture beat together the butter for 2 minutes on medium speed. Add in the granulated sugar and beat on medium speed for 5 minutes, you want it to be light and creamy. Add in the vanilla extract. Then beat in one egg at a time, beating well after each addition. (scrap down the bowl as needed).
  4. Add in the sifted flour mixture and coconut milk in three additions on low speed. Add ⅓ flour, ½ cup milk, ⅓ flour, ½ cup milk and finish with the remaining flour. Do not overmix. Fold in the 1½ cups shredded coconut. Pour the batter into the prepared pan and bake for 1 hour and 10 to 25 minutes. Or until a toothpick inserted comes out clean ( a few crumbs are okay). Allow the cake to cool for 10 minutes and then flip over to finish cooling on a wire cooling rack.
  5. Glaze: In a medium bowl whisk together the 2 tablespoons of coconut milk and ¾ cups of powdered sugar, mix until smooth. I like my thick, but if you want it thinner add more coconut milk. Drizzle over cooled bread, top with coconut and serve.
Recipe by Two Sisters Kitchens at