This coconut loaf cake is the epitome of simple baking that delivers big on flavor. With its moist texture, rich coconut flavor, and just the right sweetness, this cake will have you coming back for seconds. Whether you’re enjoying it for breakfast, an afternoon snack, or dessert, this easy-to-make coconut loaf cake is a true treat that you can whip up in no time. Perfect for coconut lovers, it’s a delightful tropical twist on a classic loaf cake!
Why You’ll Love This Recipe
This coconut loaf cake is incredibly easy to make yet bursting with flavor. The combination of sweetened shredded coconut and a buttery batter creates a rich, moist cake with a perfect crumb. The texture is soft and tender, while the coconut adds a tropical twist that takes the flavor to the next level. The best part? You don’t need any special equipment or ingredients—just a few pantry staples and about an hour, and you’ll have a delicious loaf cake that’s perfect for sharing or savoring on your own.
Ingredients
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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1/2 cup whole milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, beat the butter and sugar together until light and fluffy.
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Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
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Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
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Fold in the shredded coconut until evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan and spread it out evenly.
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Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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Let the loaf cool before slicing and serving.
Servings and Timing
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Servings: 8 slices
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Prep Time: 15 minutes
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Cooking Time: 55 minutes
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Total Time: 1 hour 10 minutes
Variations
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Coconut Glaze: For an extra touch of sweetness, drizzle a simple coconut glaze made of powdered sugar, coconut milk, and vanilla extract over the cooled loaf cake.
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Lemon Coconut Loaf Cake: Add a tablespoon of lemon zest and a teaspoon of lemon juice to the batter for a refreshing citrus twist that pairs wonderfully with the coconut.
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Chocolate Coconut Loaf Cake: Add 1/2 cup of mini chocolate chips to the batter to create a delicious coconut-chocolate combo.
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Dairy-Free Version: Substitute the butter with coconut oil and the whole milk with coconut milk for a dairy-free version that stays true to the tropical flavor.
Storage/Reheating
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Storage: Store any leftover loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 5 days.
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Reheating: To enjoy the cake warm, simply microwave individual slices for 15-20 seconds or reheat the entire loaf in the oven at 300°F (150°C) for about 10 minutes.
FAQs
1. Can I use unsweetened coconut?
This recipe uses sweetened shredded coconut, which helps to add both texture and sweetness. If you use unsweetened coconut, you may want to increase the sugar in the recipe to balance the flavor.
2. Can I make this cake ahead of time?
Yes! This coconut loaf cake can be made a day or two ahead of time. It actually tastes better after sitting for a bit, as the flavors have time to meld.
3. Can I freeze this coconut loaf cake?
Yes, you can freeze the cake! After it has cooled completely, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw at room temperature before serving.
4. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges will also start to pull away slightly from the sides of the pan.
5. Can I use a hand mixer or stand mixer to make this?
Yes, a hand mixer or stand mixer works great for this recipe. It will help you beat the butter and sugar until light and fluffy, making the batter even smoother.
6. Can I add nuts to this coconut loaf cake?
Yes, you can add chopped nuts, such as pecans or almonds, to the batter for extra texture and flavor. Just fold them in with the shredded coconut.
7. What can I serve with this coconut loaf cake?
This loaf cake is perfect on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel or coconut sauce.
8. Can I make this recipe in a different-sized pan?
Yes, if you don’t have a loaf pan, you can use an 8×8-inch square pan, but you may need to adjust the baking time. Check the cake with a toothpick to ensure it’s done.
9. Can I double this recipe?
Yes, you can easily double this recipe and bake it in a 9×13-inch pan. Just be sure to adjust the baking time slightly—check for doneness with a toothpick as you get close to the original baking time.
10. Can I substitute the eggs in this recipe?
Yes, you can substitute the eggs with an egg replacer or use mashed bananas for a slightly different flavor. The texture may vary, but it will still be delicious.
Conclusion
This coconut loaf cake is incredibly easy to make and packed with delicious coconut flavor that will have everyone coming back for more. Its moist texture, rich coconut taste, and simple ingredients make it the perfect treat for any occasion. Whether you’re a coconut fan or just looking for a quick, satisfying dessert, this cake delivers every time. So grab your ingredients and get baking—you won’t regret it!
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The Best & Easiest Coconut Loaf Cake Ever
The Best & Easiest Coconut Loaf Cake is a moist, tropical delight made with simple pantry staples and bursting with rich coconut flavor. Perfect for breakfast, dessert, or a midday snack, this loaf cake is soft, buttery, and loaded with sweetened shredded coconut for the ultimate tropical treat. With minimal prep and maximum flavor, it’s the perfect cake for coconut lovers and busy bakers alike!
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup whole milk
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream the butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
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Fold in shredded coconut.
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Pour batter into prepared loaf pan and spread evenly.
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Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in pan before slicing and serving.
Notes
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Add a coconut glaze made from powdered sugar, coconut milk, and vanilla for extra sweetness.
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Swap in lemon zest and juice for a bright citrus twist.
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Use mini chocolate chips for a delicious chocolate-coconut combo.
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For a dairy-free version, use coconut oil and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
