Glazed Coconut Loaf Cake – Recipe! Image 1
Cake, Laugh

Glazed Coconut Loaf Cake – Recipe!

Print Friendly, PDF & Email

Easter is tomorrow and for many of us — it’s a celebration.  Whether you have brunch plans at home or at a friend’s house — this Glazed Coconut Loaf Cake will surely be a hit.

Loaf cakes are so simple to put together in minutes and this one just so happens to be one of my favorites because it’s coconut.  I love coconut cake and in fact, it’s usually the cake I ask for at birthday time.  There’s something so tropical and fresh about a good coconut cake and this one is super easy because you just mix the wet and dry ingredients together and pour into a loaf pan to bake.

The coconut flavored glaze is the icing on this cake and to finish it off — a handful of sweetened coconut and some speckled eggs or an Easter feel.  If Easter isn’t in your plans, you can decorate it any way you choose, or leave it just glazed.  I like to slice it and serve with a scoop of vanilla ice cream for a tasty finish.

*some products may be commissioned by Amazon.

Glazed Coconut Loaf Cake – Recipe! Image 2



3 large eggs

3/4 cup granulated sugar

5 ounces or 2/3 cup plain or vanilla yogurt

1/3 cup neutral oil, grapeseed or canola

1/4 cup canned coconut milk, full fat

1/4 teaspoon coconut extract

1 2/3 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

2/3 cup sweetened coconut flakes


1 1/2 cups confectioner’s sugar

3 tablespoons coconut milk

2 tablespoons cream or half & half

1/4 cup sweetened coconut flakes

speckled eggs for decorating, optional

(Makes 1 Loaf)

Glazed Coconut Loaf Cake – Recipe! Image 3

To Prepare:

  1. Preheat oven to 350 degrees.  Spray loaf pan with baking spray or butter and flour, set aside.
  2. In a stand mixer or large bowl, mix together eggs, sugar, yogurt, oil, coconut milk and coconut extract for 3 minutes.
  3. Sift flour, baking powder and salt and add to wet ingredients, along with coconut.  Mix on low for 1 minute to combine.
  4. Pour into prepared pan and bake for 45-50 minutes, or when toothpick comes clean.
  5. Remove and let cool 10 minutes before inverting onto a wire rack to cool completely.
  6. In a bowl, whisk together confectioner’s sugar, coconut milk and cream until smooth.  Spoon over top of cake, allowing to drip over sides.
  7. Top with coconut and speckled eggs, if desired.  Enjoy!





Previous Post Next Post

You Might Also Like

No Comments

    Leave a Reply