Coconut cake used to intimidate me until I discovered this foolproof loaf version. After years of watching detailed layer cakes collapse or turn out dry, I finally found a recipe that gives intense coconut flavor very easily.

This Paula Deen-inspired coconut loaf cake changed my baking game completely – it’s nearly impossible to mess up and tastes like you spent hours perfecting it.

Why You’ll Love This Recipe

• Single pan simplicity eliminates layer cake disasters: The loaf format means no splitting, filling, or stacking layers. You get all the coconut flavor without the stress of assembly, making it perfect for beginner bakers.
• Coconut milk creates unmatched moisture: Unlike recipes that rely solely on butter, the coconut milk keeps this cake incredibly moist for days. The combination creates a tender crumb that never feels heavy or greasy.
• Three-ingredient glaze transforms the ordinary: While other recipes need complex frostings, this simple glaze soaks into the cake and creates a beautiful glossy finish that looks professional with minimal effort.

Coconut’s Hidden Health Benefits

Most people don’t realize that coconut contains medium-chain triglycerides (MCTs), which your body processes differently than other fats. These healthy fats actually boost metabolism and provide quick energy without storing as body fat. The shredded coconut also adds fiber that helps stabilize blood sugar, making this cake surprisingly satisfying and less likely to cause energy crashes than traditional desserts.

Tasty Desserts You Must Try!

1. High Protein Strawberry Cottage Cheese Muffins

2. No Bake Coconut Balls With Cream Cheese

3. Mom’s Old Fashioned Baked Rice Pudding Recipe 

4. Super Fudgy “Sweet Potato Brownies”

How to Make Coconut Loaf Cake

Equipment Needed

• loaf pan
• Electric mixer (optional)
• Large mixing bowl
• Medium bowl for dry ingredients
• Wire cooling rack
• Small saucepan for glaze

Recipe Notes

• Coconut milk brands vary dramatically in thickness: Full-fat canned coconut milk works best, but if it’s separated, stir it before measuring. Light coconut milk creates a drier cake that lacks the signature moisture.
• Shredded coconut quality affects texture significantly: Bags of coconut that feel dry or look yellowed create tough, chewy bits in the finished cake. Fresh coconut should feel slightly moist and look white.
• Glaze consistency depends on temperature: If your glaze is too thick, add coconut milk one teaspoon at a time. Too thin means adding more powdered sugar gradually until you reach the perfect drizzling consistency.

Variations to Try

1. Lime zest adds tropical brightness – One tablespoon of fresh lime zest in the batter creates a more complex flavor profile that cuts through the richness.
2. Toasted coconut deepens the flavor – Lightly toasting the shredded coconut in a dry pan before adding it to the batter creates nutty complexity.
3. Rum extract creates sophisticated depth – Replace the coconut extract with rum extract for a more grown-up flavor that pairs beautifully with coconut.
4. Pineapple chunks add tropical flair – Fold in ½ cup of well-drained crushed pineapple for island-inspired flavor.

FAQs

Can I use coconut oil instead of butter for a more intense coconut flavor? Coconut oil works, but the texture changes slightly. Use the same amount of solid coconut oil at room temperature. The cake will be denser but have stronger coconut taste. You’ll lose some of the light, fluffy texture that butter provides.How do I prevent the coconut from sinking to the bottom during baking? Toss the shredded coconut with a tablespoon of flour before folding it into the batter. This coating helps suspend the coconut throughout the cake instead of letting it settle at the bottom.