This one is soft, buttery, and smells amazing while baking 🥥🍰
Here’s a moist Coconut Glazed Loaf Cake with a tender crumb and a sweet, coconutty finish.
🥥 Coconut Glazed Loaf Cake
Ingredients
Coconut Loaf Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional but boosts flavor)
- ½ cup coconut milk (or regular milk)
- ½ cup sweetened shredded coconut
Coconut Glaze
- 1 cup powdered sugar
- 2–3 tbsp coconut milk
- ¼ tsp coconut extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
Grease and line a loaf pan. - Mix dry ingredients
Whisk flour, baking powder, baking soda, and salt. - Cream butter & sugar
Beat until light and fluffy (2–3 minutes). - Add eggs & flavorings
Beat in eggs one at a time, then vanilla and coconut extract. - Combine
- Add dry ingredients alternately with coconut milk.
- Fold in shredded coconut.
- Bake
- Pour into pan.
- Bake 45–55 minutes, until a toothpick comes out clean.
- Cool
- Let cool 10 minutes in pan, then transfer to rack.
Glaze & Finish
- Whisk powdered sugar with coconut milk and extract.
- Drizzle over cooled loaf.
- Sprinkle extra coconut on top if desired.
🔥 Pro Tips
- Toast the coconut for topping = next-level flavor.
- Don’t overmix — keeps the loaf tender.
- For extra moisture, brush loaf with warm coconut milk before glazing.
Variations
- 🍋 Coconut-lemon (add lemon zest & juice)
- 🍍 Coconut-pineapple loaf
- 🌰 Almond-coconut (add almond extract)
- 🍫 Chocolate drizzle version
If you want, I can also give you:
- Dairy-free version
- Gluten-free swap
- Bundt cake conversion
- Lime coconut glaze twist
Just say the word 😄
