Published 3/3/2023 • Updated 7/17/2023
Incredible Coconut Loaf Cake
Let this coconut loaf cake be the next cake you serve at a family gathering or holiday. It’s airy, perfectly sweet, spongy, and so coconutty! We’ve made a lot of loaves and cakes in our day and this has to be my new favorite. Linley, our head recipe developer, tested this time and time again to really perfect the coconutty flavor and texture of this coconut cake. What I love most about it are the spongy texture and perfectly sweet frosting. Together they make for the ultimate loaf cake.
All the Coconut Products
The amazing thing about this coconut loaf cake is that the coconut flavor isn’t spared. We used coconut everywhere we could – in the milk, fat, etc. Here’s what’s featured: Super moist A loaf and a cake in one Full-fat coconut milk: we love full-fat coconut milk because the flavor is strong and it adds a great amount of fat. Just make sure to give it a stir before using it. Coconut flakes: flakes are large and crunchy and can be browned for a beautiful topping. Shredded coconut: we used unsweetened shredded coconut in both the cake itself and on top. Coconut oil: who needs butter when you can use coconut oil!
How to Make Coconut Loaf Cake (quick guide)
Delicious Coconut Glaze
What is a cake without the frosting? This coconut glaze is fluffy and perfectly sweet.
What You Need
shredded coconut coconut flakes canned coconut milk almond extract powdered sugar
We love the hint of almond you get in this glaze from the extract. If you don’t love almond, feel free to swap for vanilla.
Storage
Store coconut cake in an airtight container in a cool, dark place for up to 3 days. Can I free this coconut loaf? We suggest freezing before frosting. Let the cake cool completely and then tightly wrap it with a piece of tin foil. Freeze for up to 3 months.
Cake Recipes
Apple Cake Carrot Cake Pumpkin Cake Banana Mug Cake
