Coconut Glazed Loaf Cake

 

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup coconut milk (or regular milk)
• 1 tsp coconut extract
• ½ cup desiccated coconut
• 1 cup powdered sugar (for glaze)
• 2 tbsp coconut milk (for glaze)
• ¼ tsp coconut extract (for glaze)
• Toasted coconut flakes (for topping)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in coconut extract.
4. Alternate adding dry ingredients and coconut milk to the butter mixture. Fold in desiccated coconut.
5. Pour batter into the loaf pan and bake 40–45 minutes, or until golden and a tester comes out clean.
6. Cool completely before glazing. For the glaze, mix powdered sugar, coconut milk, and extract until smooth. Drizzle over the loaf and sprinkle with toasted coconut flakes.

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Storage & Tips

• Storage: Keep covered at room temperature up to 3 days, or refrigerate up to 5 days.
• Freeze: Wrap slices individually and freeze up to 2 months. Thaw at room temperature before glazing.
• For extra flavor: Add lime zest or a splash of rum to the batter for a Caribbean twist.
• Make it dairy-free: Use coconut oil instead of butter and plant-based milk instead of dairy.

This recipe is proudly presented by tinsuf. Explore more tropical-inspired desserts and easy loaf cakes on our site for everyday indulgence.