=Coconut Glazed Loaf Cake

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Coconut Glazed Loaf Cake

This Coconut Glazed Loaf Cake is soft, moist, and packed with delicious tropical flavor. Made with shredded coconut and topped with a sweet coconut glaze, this loaf is perfect for breakfast, snacks, or dessert.
It requires simple ingredients, takes little preparation, and bakes beautifully every time — giving you a bakery-style coconut cake right at home!

⏱ Prep Time

  • Prep Time: 15 minutes
  • Bake Time: 50–55 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 8–10

🧰 Equipment

  • 9×5 inch loaf pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Cooling rack
  • Measuring cups and spoons

🧂 Ingredients

For the Coconut Loaf Cake

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup coconut milk (full fat preferred)
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

For the Coconut Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons coconut milk
  • ¼ teaspoon vanilla extract
  • Optional: extra shredded coconut for topping

📝 Ingredient Notes

  • Coconut milk: Full-fat coconut milk gives the loaf a rich, moist crumb.
  • Shredded coconut: Sweetened shredded coconut adds flavor and texture.
  • Butter: Softened butter creams better and gives a tender cake.
  • Powdered sugar: Helps create a smooth, glossy glaze.

👩‍🍳 Instructions

Step 1 – Preheat & Prepare

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×5 inch loaf pan with parchment paper.

Step 2 – Mix Dry Ingredients

  1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  2. Set aside.

Step 3 – Cream Butter & Sugar

  1. In a large bowl, cream the softened butter and sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each.
  3. Stir in vanilla extract.

Step 4 – Add Wet & Dry Ingredients

  1. Add half the dry mixture, then half the coconut milk.
  2. Repeat until fully combined.
  3. Fold in the shredded coconut gently with a spatula.

Step 5 – Bake

  1. Pour batter into the prepared loaf pan.
  2. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.

Step 6 – Make the Coconut Glaze

  1. In a bowl, whisk together powdered sugar, coconut milk, and vanilla.
  2. Adjust thickness:
    • Add more milk if too thick.
    • Add more powdered sugar if too thin.

Step 7 – Glaze the Cake

  1. Pour glaze evenly over the cooled loaf cake.
  2. Sprinkle extra shredded coconut on top if desired.
  3. Let glaze set before slicing.

🧮 Nutrition Facts (Per Slice – 10 slices)

Nutrient Amount
Calories 290
Carbohydrates 39g
Fat 12g
Sugar 28g
Protein 3g

💡 Tips & Variations

⭐ Tips

  • Don’t overmix the batter — it keeps the cake tender.
  • Let the cake cool before glazing so it doesn’t melt off.
  • Store leftovers in an airtight container for up to 3 days.

⭐ Variations

  • Lemon Coconut Loaf: Add 1 tablespoon lemon zest to the batter.
  • Toasted Coconut: Toast the shredded coconut before adding it in.
  • Chocolate Coconut Loaf: Mix in ½ cup mini chocolate chips.
  • Pineapple Coconut: Add ½ cup crushed pineapple (drained) for a tropical twist.

<p>The post Coconut Glazed Loaf Cake first appeared on Flavor Keto.</p>

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