Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with coconut milk. Mix until just combined. Do not overmix.
Bake: Pour batter into prepared loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Prepare Glaze: In a small bowl, whisk powdered sugar, coconut milk, and vanilla until smooth. Adjust consistency by adding more milk if needed.
Glaze the Cake: Drizzle the glaze over the cooled cake and sprinkle extra shredded coconut on top. Let it set for a few minutes before slicing.
Tips for the Perfect Coconut Loaf Cake:
Use fresh or unsweetened shredded coconut for better flavor.
Make sure the cake is completely cooled before glazing, or the glaze will run off.
Serve with a cup of tea or coffee for the ultimate treat.
If you want, I can also give you a one-bowl version of this coconut loaf that’s quicker to make and just as moist and flavorful.
