If you’re looking for a wonderfully moist, beautifully golden slice of pure coconut joy, the Easiest Coconut Loaf Cake Ever is about to become your new go-to treat. It’s the loaf that feels like a tropical escape—soft and tender inside, with a sweet coconut crunch in every bite. Whether you’re a beginner baker or just in need of a no-fuss dessert, this recipe delivers bakery-quality results with minimal effort. Picture it for weekend brunch or as a sunny afternoon snack with tea; it’s fragrant, irresistible, and will have everyone thinking you’re a star in the kitchen!

Easiest Coconut Loaf Cake Ever Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Easiest Coconut Loaf Cake Ever lies in its short list of ingredients—each one playing a key role in building depth of flavor and dreamy texture. With just a handful of pantry staples and that magical sweetened coconut, you’ll create a loaf that begs for slice after slice.

Unsalted butter (1/2 cup, softened): Gives the cake its rich foundation and helps create a tender, luscious crumb.
Granulated sugar (1 cup): Sweetens every bite and helps achieve that lovely golden crust.
Large eggs (2): Add moisture, structure, and that signature fluffiness to your loaf.
Vanilla extract (1 teaspoon): Layers in warmth and rounds out the coconut flavor beautifully.
Coconut extract (1/2 teaspoon, optional): For an extra hit of coconut goodness—totally worth it if you want to amp up the tropical vibes!
All-purpose flour (1 1/2 cups): The backbone of the loaf, keeping everything together.
Baking powder (1 1/2 teaspoons): Ensures your cake rises sky-high with a perfect dome.
Salt (1/4 teaspoon): Just a touch brightens and balances all the sweetness.
Whole milk (1/2 cup): Adds just the right amount of moisture for a soft, melt-in-your-mouth cake.
Sweetened shredded coconut (1 cup): The star ingredient, giving every slice its nutty, chewy magic.

How to Make Easiest Coconut Loaf Cake Ever

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C)—a gentle heat that bakes the loaf evenly. Grab a 9×5-inch loaf pan, grease it well, and line it with parchment paper so there’s no sticking (and it pops out looking perfect). Simple prep is the secret to stress-free cake release!

Step 2: Cream Butter and Sugar

In a large bowl, cream together your softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step takes a few minutes, but trust me, it’s crucial for achieving that dreamy, tender crumb in the Easiest Coconut Loaf Cake Ever.

Step 3: Add Eggs and Flavoring

Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in your vanilla extract and coconut extract (if you’re using it). The extracts infuse the batter with those irresistible hints of vanilla and coconut—pure heaven in the making.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution. This little bowl of magic is what will make your loaf rise just right and taste perfectly balanced.

Step 5: Mix Wet and Dry Ingredients

Add the dry ingredients to your wet mixture in two batches, alternating with the milk. Start and finish with flour. This technique ensures a smooth, even batter—and helps prevent overmixing, which can make the cake tough.

Step 6: Fold in Coconut

Now for the best part: gently fold in the sweetened shredded coconut. Don’t overmix—just enough to evenly distribute those chewy, sweet coconut bits throughout the batter.

Step 7: Bake

Pour your batter into the prepared loaf pan and smooth the top. Slide it into the oven and bake for 50 to 60 minutes, until the loaf is beautifully golden and a toothpick inserted in the center comes out clean. The house will fill with the warmest, most inviting coconut aroma!

Step 8: Cool and Enjoy

Let your loaf cool in the pan for 10 minutes before lifting it onto a wire rack to cool completely. Patiently waiting pays off: once cooled, it’s easy to slice and serve that perfect, gently sweet slice of the Easiest Coconut Loaf Cake Ever.

How to Serve Easiest Coconut Loaf Cake Ever

Garnishes

Level up each slice with a dusting of powdered sugar, a drizzle of coconut glaze, or an extra sprinkle of toasted shredded coconut on top. Garnishes not only make it extra pretty but add layers of flavor and texture—your guests will swoon!

Side Dishes

This coconut loaf loves to mingle with sides like fresh berries, a scoop of vanilla ice cream, or even a dollop of tangy Greek yogurt. The contrast between the sweet, nutty loaf and cool berries or creamy accompaniments makes every bite feel special.

Creative Ways to Present

Try slicing the Easiest Coconut Loaf Cake Ever into fingers for a dessert platter, cube it for a fun trifle with fresh fruit and whipped cream, or serve thick, warm slices topped with a scoop of coconut or mango sorbet for pure summer on a plate.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Easiest Coconut Loaf Cake Ever tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This helps keep each slice wonderfully moist and flavorful, just as delicious as the day you baked it.

Freezing

If you want to stash some for later, let the loaf cool completely, then wrap it snugly in plastic wrap and foil before freezing. It keeps for up to 2 months—incredible for prepping ahead for holidays or impromptu gatherings!

Reheating

Enjoy your cake at room temperature for the softest texture, or gently warm individual slices in the microwave for about 10 seconds to revive that freshly-baked magic. You can even toast it lightly for a bit of crunch!

FAQs

Can I use unsweetened shredded coconut?

You can, but sweetened shredded coconut truly gives the Easiest Coconut Loaf Cake Ever its irresistible soft texture and a pleasant sweetness that’s hard to beat. If you use unsweetened, consider adding a touch more sugar to keep things balanced!

What if I don’t have coconut extract?

No worries—you can leave it out! The sweetened shredded coconut and vanilla extract still bring loads of coconut flavor to every bite. The coconut extract just adds an extra boost if you want to really highlight the tropical notes.

Can I make this loaf cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend designed for baking. The texture may change slightly, but you’ll still have a delicious, coconut-packed loaf to share and enjoy.

How do I know when the loaf is done baking?

Keep an eye on your loaf in the last 10 minutes—when a toothpick inserted into the center comes out clean (just a crumb or two is okay!), your Easiest Coconut Loaf Cake Ever is perfectly baked. Don’t overbake or it’ll lose its signature tenderness.

Is it possible to double the recipe?

Yes, doubling is easy—just use two loaf pans and rotate them halfway through baking for even results. This way you’ll have twice as many slices to share (or keep for yourself, no judgment here)!

Final Thoughts

Baking the Easiest Coconut Loaf Cake Ever is a total treat—simple enough for a weeknight but elegant enough for celebrations. I can’t wait for you to taste it and see how quickly it disappears! Gather your ingredients and treat yourself or your loved ones to a slice of pure coconut delight. Happy baking!

Easiest Coconut Loaf Cake Ever Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Easiest Coconut Loaf Cake Ever recipe is a delightful treat that’s simple to make and bursting with coconut flavor. Perfect for any occasion, this moist and tender loaf cake is sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/2 cup whole milk
1 cup sweetened shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
Cream butter and sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs and extracts: Beat in eggs one at a time, then mix in vanilla and coconut extracts.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet mixture in two batches, alternating with milk.
Fold in coconut: Fold in shredded coconut. Pour batter into loaf pan and bake for 50-60 minutes.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.