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Coconut Loaf

Makes: 8 slices
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins


  • 3/4 cup unsalted butter, room temperature ( 1 1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup coconut sugar
  • 3 eggs, room temperature
  • 1 cup canned coconut milk, reserve remains of can for glaze
  • 1/2 tsp real vanilla extract
  • 1 3/4 cups sweetened shredded coconut, divided
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt


  • 3/4 cup powdered sugar
  • 2 -4 tbsps reserved coconut milk
  • 1/4 cup remaining shredded coconut


  • Preheat ovent to 375. Line a 9x5 inch loaf pan with parchment paper. Set aside.
  • In a mixing bowl, sift the flour, baking powder and salt.
  • In a stand mixer or using a hand mixer, add your butter and sugars and beat on medium speed for 5 minutes until the mixture is light and creamy.
  • Add the eggs one at a time, beating well after each addition. Scrape down sides of the bowl as needed.
  • Add the vanilla extract and mix.
  • Alternating between the flour mixture and the coconut milk, add each in three additions ending with the flour.
  • Fold in the 1 1/2 cups of the shredded coconut.
  • Pour the batter into prepared loaf pan and bake in the oven for 60 - 70 minutes or until a toothpick inserted into the center comes out clean.
  • Remove loaf from oven and allow to cool for 10 minutes. Remove loaf from pan and allow to completely cool on a wire rack. Combine powdered sugar and reserved coconut milk. Drizzle over top of loaf and sprinkle with remaining coconut.