Coconut Loaf Cake

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Get ready for a treat with our delightful Coconut Loaf Cake! It’s perfect for any gathering or holiday, boasting a deliciously coconutty flavor and just the right amount of sweetness.

Picture the most amazing Coconut Loaf Cake – light, sweet, and utterly scrumptious. Topped with a delectable coconut glaze and toasted coconut pieces, it’s a real winner!

Let this Coconut Loaf Cake steal the show at your next family gathering or holiday celebration. It’s light, sweet, spongy, and bursting with coconut goodness!

We’ve baked many loaves and cakes, but this Coconut Loaf Cake has stolen our hearts. Linley, our head recipe developer, worked tirelessly to perfect its coconutty flavor and fluffy texture.

What’s not to love? The spongy texture and perfectly sweet frosting make this loaf cake an absolute delight!

Coconut Loaf Cake

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 9



  • 1.5 cups all-purpose flour
  • 1/3 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt


  • 1/3 cup coconut oil
  • ¾ cup granulated sugar
  • 1 teaspoon almond extract
  • 3/4 cup unsweetened canned coconut milk stirred
  • 2 large eggs room temperature


  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup unsweetened coconut flakes we used Bob’s Red Mill
  • 1/3 cup unsweetened canned coconut milk
  • 1/2 teaspoon almond extract
  • 1/3 cup powdered sugar


  • Preheat your oven to 350ºF and line a loaf pan with parchment paper.
  • In a large bowl, whisk together all the dry ingredients and set aside.
  • In another large bowl, beat the coconut oil until smooth using an electric or standing mixer. Add sugar and almond extract, beating until light and fluffy.
  • Gradually add coconut milk to the mixture while mixing on low speed until combined.
  • Add eggs one at a time until just combined.
  • Slowly add the dry ingredients to the wet ingredients on low speed, scraping the sides of the bowl as needed.
  • Transfer the batter to the lined loaf pan and bake for 20 minutes, then rotate the pan and bake for another 15 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for 2 minutes before transferring it to a cooling rack.
  • While the cake cools, spread shredded coconut and coconut flakes on a baking sheet and broil for 1-3 minutes until golden brown.
  • For the glaze, mix coconut milk and almond extract, then slowly add powdered sugar until thickened.
  • Once the cake has cooled completely, pour the glaze over the top and sprinkle with toasted coconut.
  • Refrigerate to set the glaze, then slice and serve.


  • Spoon flour into the measuring cup for accurate measurement.
  • Use coconut cream for a richer glaze.
  • Feel free to use either shredded coconut or coconut flakes for the topping, or a combination of both.

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