Coconut Loaf Recipe

This Coconut Loaf is a dreamy, moist treat that brings a taste of the tropics to your kitchen. With its tender crumb and rich coconut flavor, every bite feels like a mini escape. The subtle sweetness pairs perfectly with a hint of vanilla, making it ideal for breakfast or an afternoon snack. Ready in just over an hour, it’s a fuss-free recipe that delivers big on flavor and texture.

The golden crust gives way to a soft, pillowy interior that’s studded with shredded coconut for a delightful chew. Warm from the oven, it fills your home with an irresistible aroma that’s impossible to resist. Whether you’re a coconut lover or just looking for a comforting bake, this loaf is sure to become a favorite. Simple to make yet utterly satisfying, it’s the kind of recipe you’ll return to again and again.

What You’ll Need for Coconut Loaf?

• ¼ cup extra-virgin coconut oil, melted (plus extra for greasing the pan)
• 2 cups unsweetened shredded coconut
• ¾ cup turbinado sugar
• ¾ cup unbleached all-purpose flour (or white spelt flour)
• 1 cup whole wheat pastry flour (or whole spelt flour)
• ½ teaspoon freshly grated nutmeg (or cinnamon, as a substitute)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 (13.5-ounce) can coconut milk
• 1 teaspoon pure vanilla extract
• 1 cup organic powdered sugar (or more, as needed)
• 2 cups fresh blackberries (or seasonal fruit of your choice; optional mix-ins: chopped mango or chocolate chips)

How to Make Coconut Loaf

1. Preheat the oven to 350°F. Grease an 8½-inch loaf pan or 2 mini loaf pans with coconut oil.
2. Toast the coconut: Spread the shredded coconut on a rimmed baking sheet and toast in the oven until golden brown, about 4 minutes. Watch closely to avoid burning. Set aside ½ cup for topping.
3. Mix dry ingredients: In a large bowl, combine 1½ cups of the toasted coconut and turbinado sugar. Sift in the flours, nutmeg (or cinnamon), baking powder, baking soda, and salt. Stir to combine.
4. Prepare wet ingredients: In another bowl, whisk the eggs. Add 1 cup of coconut milk, melted coconut oil, and vanilla. Whisk until smooth.
5. Combine wet and dry: Gently stir the wet mixture into the dry ingredients until just combined. Avoid overmixing.
6. Bake: Pour the batter into the prepared pan(s). Bake for 45-50 minutes for a full-sized loaf or 25-30 minutes for mini loaves. A toothpick inserted in the center should come out clean.
7. Cool: Remove from the oven and let the loaf cool to room temperature.
8. Make the glaze: Whisk ¼ cup of the remaining coconut milk with powdered sugar until smooth. Adjust consistency with more sugar or coconut milk as needed.
9. Finish: Pour the glaze over the cooled loaf and sprinkle with the reserved toasted coconut. Serve with blackberries or your choice of seasonal fruit.

Creative Toppings and Glaze Ideas

While the toasted coconut and powdered sugar glaze are delicious, you can get creative with your toppings! Try drizzling melted dark chocolate over the loaf for a decadent twist, or sprinkle crushed pistachios for a nutty crunch. For a tropical vibe, mix diced pineapple or mango into the glaze before pouring it over the loaf.

Perfect Pairings for Serving

This Coconut Loaf pairs beautifully with fresh fruit like blackberries, mango, or even a handful of raspberries. For a brunch-worthy treat, serve it with a dollop of coconut whipped cream or a side of vanilla yogurt. A cup of chai tea or a cold glass of almond milk makes a delightful beverage companion.

Storage Tips for Freshness

Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep it moist, wrap it in plastic wrap before storing. For longer storage, slice the loaf and freeze individual portions in a freezer-safe bag for up to 2 months. Thaw at room temperature or lightly toast for a warm treat.

Quick Recipe Variations

Feel free to customize this recipe to suit your taste! Swap the nutmeg for cinnamon or cardamom for a different spice profile. Add a handful of chocolate chips, chopped nuts, or dried fruit to the batter for extra texture. If you’re gluten-free, use a 1:1 gluten-free flour blend instead of spelt or all-purpose flour.

Time-Saving Tips for Busy Bakers

To save time, toast the shredded coconut in advance and store it in an airtight container. You can also mix the dry ingredients the night before and store them in a bowl, so you’re ready to bake in the morning. If you’re short on time, skip the glaze and simply dust the loaf with powdered sugar for a quick finish.

Coconut Loaf

Amy

This Coconut Loaf is a dreamy, moist treat that brings a taste of the tropics to your kitchen. With its tender crumb and rich coconut flavor, every bite feels like a mini escape.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings 0

Ingredients

  

• 1/4 cup extra-virgin coconut oil, melted, plus more for the pan
• 2 cups unsweetened shredded coconut
• 3/4 cup turbinado sugar
• 3/4 cup unbleached all-purpose flour I used white spelt flour
• 1 cup whole wheat pastry flour I used whole spelt flour
• 1/2 teaspoon freshly grated nutmeg I used cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 can coconut milk 13.5-ounce
• 1 teaspoon pure vanilla extract
• 1 cup organic powdered sugar, or more as needed
• 2 cups fresh blackberries, for serving on the side I mixed a handful of chopped mango in one, chocolate chips in the other

Instructions

 

• Preheat the oven to 350 F. Grease an 8½ inch loaf pan or 2 mini loaf pans with a bit of coconut oil.
• Spread the shredded coconut on a rimmed backing sheet and toast in the oven until just golden brown, about 4 minutes. Watch it carefully, it can burn quickly. Set aside ½ cup for topping the loaf.
• In a large mixing bowl, combine 1½ cups of the toasted coconut and the turbinado sugar.
• Sift in the flours, nutmeg (or cinnamon as I did), baking powder, baking soda, and salt and stir to combine.
• In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, coconut oil, and the vanilla.
• Gently stir the wet mixture in to the dry ingredients until just combined.
• Pour the mixture into the loaf pan(s) and bake until a toothpick inserted in the middle comes out clean. 45-50 minutes for a full sized loaf pan, about 25-30 minutes for the mini pans.
• Remove from the oven and let cool to room temperature.
• While the loaf is cooling, combine ¼ of the remaining coconut milk and the powdered sugar in a bowl and whisk until there are no clumps. Add more sugar or more coconut milk, to taste, depending on the consistency you prefer. (You won’t use the entire can of coconut milk).
• Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top. Serve with blackberries on the side, or seasonal fruit of your choice.

Keyword baking, coconut, dessert, loaf, tropical

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