Coconut Loaf Cake Recipe

If you love the flavour of coconut, this coconut loaf cake is a simple and tasty recipe to bake. It’s soft, moist, and full of tropical flavour thanks to desiccated coconut and coconut milk.

Whether you’re serving it with an afternoon cuppa or taking it to a summer picnic, it’s a lovely light cake that’s easy to make and even easier to eat.

⭐ Why You’ll Love This Coconut Cake

• ✅ Moist & fluffy thanks to the combination of coconut milk and desiccated coconut.
• ✅ Easy to make – all in one bowl, no fancy equipment needed.
• ✅ Customisable – top it with icing and toasted coconut, or enjoy it plain.

What You Need To Make Coconut Loaf Cake

Unsalted Butter – Use softened butter for easy creaming — this creates a light, fluffy base. If you only have salted butter that’s ok to use instead.

Caster Sugar – fine sugar works best for a smooth texture, but granulated will also do in a pinch.

Eggs – I used 3 medium eggs.

Self-Raising Flour

Desiccated Coconut – this gives the cake its signature texture and flavour. I used 100g for a noticeable coconut hit — you can toast a little extra to sprinkle on top if you like.

Coconut Milk – coconut milk adds flavour and keeps the cake moist. If you don’t have any, whole milk will work, but the coconut taste will be milder.

Optional Icing – once the cake is cooled, a simple icing sugar glaze takes it up a notch. Drizzle it over the top and sprinkle with extra coconut for a pretty finish. This step is totally optional — it’s lovely without it too!

Equipment – a 2lb loaf tin, like this one.

How To Make Coconut Loaf Cake

This is one of those lovely, no-fuss bakes – no fancy mixers or tricky techniques needed. Just a bowl, a spoon (or electric hand mixer if you fancy).

Step 1: Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin. I didn’t use baking paper, but you can to make it easier to lift out.

Step 2: In a big mixing bowl, cream the butter and sugar together until it’s pale and fluffy – give it a good few minutes if you’re using a wooden spoon, or if you prefer, use an electric mixer.

Step 3: Add the eggs and mix well.

Step 4: Now gently fold in the flour and desiccated coconut. It’ll start to smell amazing already. Pour in the coconut milk and give it all a gentle stir – you’re aiming for a thick but spoonable batter. If it’s looking a bit stiff, add an extra splash of coconut milk.

Step 5: Spoon the mixture into your prepared tin and smooth the top. Pop it in the oven for 45–55 minutes – check it at 45 minutes and if it’s starting to catch on top, just cover it loosely with a bit of foil. When a skewer comes out clean from the middle, it’s done.

Step 6: Cool and ice (if you fancy). Let the cake cool in the tin for about 10 minutes, then carefully lift it out, or turn the tin upside down, and let it cool fully on a wire rack.

Step 7: You can leave it as it is (it’s delicious plain), or make a simple icing glaze with icing sugar and a splash of coconut milk. Drizzle it over once the cake is cool, then finish with a scattering of coconut flakes or toasted coconut if you’re feeling fancy.

Storage

• Store in an airtight container for up to 4 days.
• You can also freeze the loaf (without icing) for up to 2 months. Just wrap tightly and defrost at room temperature.

More Easy Loaf Cakes

If you liked this recipe, you might also enjoy:

• Banana Bread
• Chocolate Chip Banana Bread
• Carrot Cake Loaf

Coconut Loaf Cake Recipe

By Liana Green

This soft and moist coconut loaf cake is full of tropical flavour thanks to desiccated coconut and coconut milk. A perfect treat to enjoy with a cup of tea, it’s delicious on its own or topped with a drizzle of icing and extra coconut.

5 from 1 vote

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Course Baking Recipes

Prep Time 10 minutes mins

Cook Time 42 minutes mins

Servings 10 Slices

Calories

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Ingredients

  

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For the Cake:

• 200 g unsalted butter softened
• 200 g caster sugar
• 3 medium eggs
• 200 g self-raising flour
• 100 g desiccated coconut
• 100 ml coconut milk

For the Icing (Optional):

• 250 g icing sugar
• 2 tbsp coconut milk or water
• 25 g desiccated coconut toasted or plain for topping

Instructions

 

• Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin with baking paper.
• In a large bowl, cream together the softened butter and caster sugar until light and fluffy (about 2–3 minutes).
• Add the eggs one at a time, beating well after each addition.
• Fold in the self-raising flour and desiccated coconut.
• Pour in the coconut milk and mix until the batter is smooth and thick but spoonable. Avoid overmixing.
• Transfer the batter to the prepared loaf tin and level the top with a spatula.
• Bake in the centre of the oven for 45–55 minutes. Check at 45 minutes and cover loosely with foil if the top is browning too quickly. A skewer should come out clean when inserted into the centre.
• Allow the cake to cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.
• (Optional) Mix the icing sugar with just enough coconut milk or water to form a pourable glaze. Drizzle over the cooled cake and sprinkle with desiccated coconut.

Notes

• For extra flavour, you can toast the coconut for the topping in a dry pan for 2–3 minutes until golden.
• Store in an airtight container at room temperature for up to 4 days.
• Freezes well without the icing — wrap tightly and freeze for up to 2 months.

Nutrition information is automatically calculated, so should only be used as an estimate.

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