Ultimate Homemade Coconut Cream Loaf Cake Recipe: Fluffy & Moist Perfection

Prepare to fall in love with this incredible Coconut Cream Loaf Cake – a truly made-from-scratch masterpiece that delivers on every promise of a perfect coconut dessert. This recipe features a wonderfully moist and tender crumb, generously studded with delightful bits of sweet coconut flakes, all crowned with an impossibly light and fluffy homemade coconut buttercream frosting. It’s a tropical escape in every bite, promising a delightful experience for both ardent coconut lovers and those who might just need a little convincing.

Whether you’re hosting a brunch, looking for a comforting treat, or simply craving something sweet and exotic, this loaf cake is your answer. Its simple elegance and rich flavor profile make it a standout dessert that’s surprisingly easy to achieve at home.

Why This Coconut Cream Loaf Cake Will Become Your New Favorite

This isn’t just any coconut cake; it’s a celebration of all things coconut, crafted to perfection. What makes this particular loaf cake so special? It’s the harmonious balance of textures and flavors. The cake itself is incredibly moist, a testament to the use of coconut milk within the batter, which not only adds essential moisture but also infuses a delicate coconut essence throughout. The inclusion of coconut flakes directly into the cake batter is a game-changer, providing delightful little bursts of chewiness that elevate the eating experience beyond a simple cake.

But the magic doesn’t stop there. The crowning glory is the homemade coconut buttercream frosting. Unlike many frostings that can be overly sweet or heavy, this one is whipped to an ethereal lightness, creating a cloud-like texture that melts in your mouth. Its subtle coconut flavor perfectly complements the cake without overwhelming it, striking that ideal balance of sweetness and tropical freshness. This combination ensures that every slice is a truly luxurious and satisfying treat that you’ll be eager to share, or perhaps, keep all to yourself!

A Baker’s Journey: From Coconut Skeptic to Enthusiast

I have to admit, coconut is not typically my top choice when it comes to desserts. Given a multitude of options, I’d often gravitate towards something else. However, my personal preferences never stand in the way of creating delicious treats for others, especially for my loved ones. So, when my sister, Cassie, stumbled upon this particular coconut loaf cake on TikTok and asked me to bake it for her, I embraced the challenge with open arms, as any good sister would.

Part of my baking philosophy involves a certain curiosity about the raw ingredients, especially those I haven’t experienced much. I remember a similar occasion when I made my Ricotta Cheese Cake. Having never tried ricotta on its own, I performed the classic baker’s “pinky taste test.” While it was an interesting experience, it’s safe to say that eating ricotta cheese straight from the container isn’t a habit I’ll be adopting!

I approached this coconut cake recipe with the same exploratory spirit. Before incorporating coconut milk into the batter, I tasted it. And, truthfully, it was not for me. The raw, undiluted flavor of coconut milk wasn’t something I particularly enjoyed on its own. This initial impression made me even more intrigued to see how it would transform within the context of a baked good.

However, a good baker always tastes their finished product, and I always make sure to sample my creations. To my genuine surprise and delight, this Coconut Cream Loaf Cake was an absolute revelation. Despite my initial reservations about raw coconut flavors, the cake itself was incredibly delicious. It’s undeniably “coconutty,” but in the best possible way. The flavor isn’t overpowering or artificial; instead, it’s rich, authentic, and perfectly integrated into the moist cake. The delicate flakes of coconut inside provide a fantastic textural contrast, adding another layer of enjoyment to each bite. Paired with the dreamy, homemade coconut buttercream, this cake is truly a winner, especially for all the coconut lovers out out there – and even for former skeptics like me!

Key Ingredients for Your Perfect Coconut Loaf Cake

Creating this delightful loaf cake begins with understanding the role of each ingredient. High-quality ingredients are paramount to achieving that perfect texture and flavor.

Unsalted Softened Butter: Essential for creaming, it creates air pockets that contribute to the cake’s light and fluffy texture. Softened butter emulsifies better with sugar.
Granulated Sugar & Brown Sugar: The combination provides both sweetness and moisture. Granulated sugar offers a crisp sweetness, while brown sugar adds a deeper, molasses-rich flavor and extra moisture, contributing to the cake’s tender crumb.
Eggs: Act as a binder, providing structure and richness. They also contribute to the cake’s rise and overall moistness.
Vanilla Extract: A universal flavor enhancer, vanilla complements and deepens the coconut notes without overpowering them. Don’t be shy; a good splash makes a difference!
All-Purpose Flour: The primary structural component of the cake. Measure it correctly to avoid a dense or dry loaf.
Salt: Crucial for balancing sweetness and enhancing all other flavors in the cake.
Baking Soda: A leavening agent that reacts with the acidic components (like brown sugar) to help the cake rise and achieve a tender texture.
Coconut Milk: The star ingredient for moisture and authentic coconut flavor. Full-fat coconut milk from a can is recommended for the best results.
Coconut Flakes: Folded into the batter, these provide wonderful texture and intensify the coconut flavor, giving you delightful chewy bits throughout the cake.

Crafting Your Delicious Coconut Cream Loaf Cake: Step-by-Step Guide

Baking this loaf cake is a straightforward and rewarding process. Follow these steps carefully to ensure a perfect outcome every time.

Coconut Cream Loaf Cake Ingredients

2 sticks of unsalted softened butter
1 cup of granulated sugar
1/2 cup of tightly packed brown sugar
3 eggs
1 teaspoon of vanilla (or measure with your heart)
1 1/2 cups of all purpose flour
1 teaspoon of salt
1/2 teaspoon of baking soda
3/4 cup of coconut milk
1 cup of coconut flakes

Instructions for the Loaf Cake

Prepare Your Oven and Pan: Preheat your oven to a steady 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and flour a standard loaf pan, or line it with parchment paper for easy removal. This prevents sticking and ensures a beautiful loaf.
Cream Butter and Sugars: In a large mixing bowl, using either a stand mixer with a paddle attachment or a handheld electric mixer, beat the softened butter and both granulated and brown sugars together. Continue beating for about 4-5 minutes on medium-high speed until the mixture becomes wonderfully light, fluffy, and pale in color. This step incorporates air, which is crucial for a tender cake.
Incorporate Wet Ingredients: Add the vanilla extract, eggs one at a time, beating well after each addition until fully incorporated. Finally, gradually mix in the coconut milk. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined and smooth.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda. Sifting these ingredients together can help prevent lumps and ensures even distribution.
Gradually Add Dry to Wet: With the mixer on low speed, add the dry ingredient mixture to the wet batter slowly, about 1/2 cup at a time. Mix just until combined after each addition, being careful not to overmix. Overmixing can lead to a tough cake.
Fold in Coconut Flakes: Once the flour is just incorporated, gently fold in the 1 cup of coconut flakes using a spatula. Distribute them evenly throughout the batter.

Bake the Loaf: Pour the prepared batter into your greased loaf pan, spreading it evenly. Bake for 1 to 1 1/2 hours. Baking times can vary, so keep an eye on it. The top should be a beautiful golden brown, and a wooden skewer or toothpick inserted into the center should come out clean, indicating it’s fully baked.
Cooling Process: Once baked, remove the loaf pan from the oven and let it cool in the pan for about 30 minutes. This allows the cake to set and prevents it from crumbling. After 30 minutes, carefully transfer the loaf to a wire rack to finish cooling completely. This step is crucial – the cake must be entirely cool before you even think about frosting it, otherwise, your beautiful buttercream will melt!

Whipping Up the Dreamy Coconut Buttercream Frosting

This light and airy frosting is the perfect crowning touch for your coconut loaf cake. It’s simple to make and adds another layer of delightful coconut flavor and creamy texture.

Coconut Buttercream Frosting Ingredients

1 stick of unsalted butter softened
2 1/2 cups of powdered sugar
1/2 cup of coconut milk
dash of salt

Instructions for the Frosting

Whip the Frosting: In a large bowl, using a stand mixer with a whisk attachment or a handheld electric mixer, combine the softened unsalted butter, powdered sugar, coconut milk, and a dash of salt. Start on low speed to incorporate the powdered sugar without creating a cloud, then gradually increase to high speed. Whip all the ingredients together for at least 5 minutes. The goal is a truly light, fluffy, and slightly thick consistency, perfect for spreading. The longer you whip, the airier it becomes.
Frost and Garnish: Once your coconut cream loaf cake is completely cooled, generously spread the coconut buttercream frosting over the top. For an extra touch of visual appeal and flavor, sprinkle additional coconut flakes on top for garnish.

Tips for Baking Success

Achieving a perfect Coconut Cream Loaf Cake is easy with a few key tips:

Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature. This allows them to emulsify properly, creating a smooth batter and a lighter, more uniform cake texture.
Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, leading to a tough and dense cake. A few small lumps are better than an overmixed batter.
Cool Completely: Patience is a virtue, especially when it comes to cooling. Frosting a warm cake will result in a runny, melted mess. Let the cake cool entirely on a wire rack before applying any frosting.
Quality Coconut Milk: Use full-fat canned coconut milk for the best flavor and richness in both the cake and the frosting. Shake the can well before opening to combine the cream and liquid.
Adjust Coconut Intensity: If you’re a super coconut fanatic, you can lightly toast some of the coconut flakes before adding them to the batter or as a garnish for an intensified flavor and crunch.
Storage: Store the loaf cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It actually tastes even better the next day!

Variations to Try for Your Loaf Cake

While this coconut cream loaf cake is perfect as is, you can always experiment with different additions to suit your taste:

Citrus Zest: Add the zest of one lemon or lime to the batter for a bright, tangy counterpoint to the coconut.
Nutty Twist: Fold in 1/2 cup of finely chopped macadamia nuts or pecans with the coconut flakes for an extra layer of texture and flavor.
Tropical Fruit: For an even more tropical experience, consider adding 1/2 cup of finely diced pineapple or mango (well-drained) to the batter.
Toasted Coconut Garnish: Toast extra coconut flakes in a dry skillet over medium-low heat until golden brown for a beautiful, crunchy garnish.

This Coconut Cream Loaf Cake is more than just a recipe; it’s an invitation to experience the pure joy of homemade baking. Its moist interior, delightful coconut flakes, and cloud-like buttercream frosting combine to create a truly unforgettable dessert. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed for success and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to bake a slice of tropical paradise right in your own kitchen. Enjoy every delicious, coconutty bite!

Yield: 12 servings

Coconut Cream Loaf Cake

Prep Time
15 minutes

Cook Time
1 hour 30 minutes

Additional Time
30 minutes

Total Time
2 hours 15 minutes

Ingredients

Coconut Cream Loaf Cake

2 sticks of unsalted softened butter
1 cup of granulated sugar
1/2 cup of tightly packed brown sugar
3 eggs
1 teaspoon of vanilla (or measure with your heart)
3/4 cup of coconut milk
1 1/2 cups of all purpose flour
1 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of coconut flakes

Coconut Buttercream Frosting

1 stick of unsalted softened butter
2 1/2 cups of powdered sugar
1/2 cup of coconut milk
dash of salt

Instructions

Preheat the oven to 350 degrees.
In a large mixing bowl, beat the butter and sugars together for about 4-5 minutes until light and fluffy. Add in the vanilla, coconut milk, and eggs. In a separate bowl, combine the flour, salt, and baking soda. Add this into the batter slowly, about 1/2 cup at a time. Then, add in the coconut flakes.
Pour into a greased loaf pan, and bake for 1 – 1 1/2 hours. The top should be golden, and a toothpick should come out clean. Let cool in the pan for 30 minutes, then transfer to a wire rack to finish cooling. Let cool completely before frosting.
In large bowl using a stand mixer or hand held mixer, whip all of the ingredients together for at least 5 minutes on a high speed. The frosting should be a tad thick and fluffy. Spread onto the cake once the cake is completely cooled. Add coconut flakes on top for garnish.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 501Total Fat: 24gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 87mgSodium: 409mgCarbohydrates: 71gFiber: 1gSugar: 57gProtein: 4g