Moist Coconut Pound Loaf Cake

Moist Coconut Pound Loaf Cake starts your kitchen with a warm, sweet smell that makes the whole house feel cozy. This loaf is soft, easy to slice, and great for morning toast or a late-night snack. If you enjoy old-fashioned coconut treats, you might also like the Heavenly Portuguese coconut cakes which share the same comforting coconut flavor. This recipe is made to be simple, reliable, and full of homey taste.

Why Make This Recipe

• Quick & easy to mix and bake.
• Family favorite that pleases kids and adults.
• Uses simple, budget-friendly pantry items.
• Holds moisture well so leftovers stay tender.

What makes this loaf stand out is the bright coconut aroma and the soft, tight crumb that keeps each slice smooth and not crumbly. It brings a little nostalgia — like the kind of cake your grandma might pull from the oven — and the warm, coconut-sweet smell fills the room and calms the day.

Ingredients

For the loaf:

• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract (optional for extra coconut punch)
• 2 1/2 cups (320 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (240 ml) canned coconut milk (shake can well)
• 1 cup (80 g) sweetened shredded coconut

For the glaze:

• 1 cup (120 g) powdered sugar, sifted
• 2-3 tablespoons coconut milk or regular milk
• 1/4 teaspoon vanilla extract
• Extra shredded coconut for sprinkling (optional)

Notes:

• Use unsalted butter so you can control salt. If your butter is salted, reduce added salt slightly.
• Room-temperature eggs mix better and help the cake rise evenly.

How to Make Moist Coconut Pound Loaf Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper so the cake lifts out easily. (Why: lining prevents sticking and keeps the loaf whole.)
2. In a large bowl, beat the softened butter and sugar until light and slightly fluffy, about 3–4 minutes. (Tip: this traps air for a tender crumb.)
3. Add the eggs one at a time, beating well after each. Stir in vanilla and coconut extract. (Why: adding eggs slowly keeps the batter smooth and prevents curdling.)
4. In a separate bowl, whisk together flour, baking powder, and salt. (Mini-tip: sift if your flour is clumpy for a finer texture.)
5. Add the dry mix to the butter mixture in three parts, alternating with the coconut milk: dry, coconut milk, dry, coconut milk, finish with dry. Mix until just combined. (Why: alternating keeps the batter smooth and avoids overmixing.)
6. Fold in the shredded coconut by hand so bits stay intact and spread through the batter. (Tip: folding preserves air for a softer loaf.)
7. Spoon batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
8. Bake 50–60 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil. (Why: even baking prevents a dry center.)
9. Let the loaf cool in the pan 15 minutes, then lift it out using the parchment and cool on a wire rack. Cooling partly in the pan keeps the loaf moist.
10. For the glaze, whisk powdered sugar with coconut milk and vanilla until smooth. Drizzle over the cooled loaf and sprinkle extra shredded coconut while the glaze is wet.

How to Serve Moist Coconut Pound Loaf Cake

• Slice thick and serve warm with a pat of butter for melting, or with a dollop of whipped cream.
• Pair with hot coffee, black tea, or a chilled glass of milk for kids.
• For a dessert plate, add fresh berries on the side and scatter toasted coconut flakes on top.

How to Store Moist Coconut Pound Loaf Cake

• At room temperature: keep in an airtight container for up to 2 days to retain softness.
• In the fridge: wrap tightly or use an airtight container for up to 5 days. The fridge firms the cake but keeps it safe.
• In the freezer: double-wrap in plastic and foil, or slice and freeze in airtight containers for up to 3 months.
• To reheat: warm a slice in the microwave for 10–15 seconds or heat at 300°F (150°C) for 6–8 minutes until just warm.

Tips to Make Moist Coconut Pound Loaf Cake

• Use room-temperature eggs and butter for smoother batter and better rise.
• Measure flour by spooning into the cup and leveling off to avoid a dry loaf.
• Don’t overmix after adding flour — stop when just combined.
• Toast some shredded coconut for a nutty finish and crunch on top.
• If your coconut milk is thick, stir it before measuring so it’s even.

Variation (if any)

• Gluten-free: use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
• Lime-coconut loaf: add 1 tablespoon lime zest to the batter and swap the glaze liquid for lime juice for a bright twist.

FAQs

Can I use fresh shredded coconut instead of sweetened shredded coconut?

Yes. Fresh coconut adds a fresher, less sweet bite. If using unsweetened fresh coconut, you may want to add 1–2 tablespoons more sugar to the batter.

What if my loaf is dry in the middle?

Check oven temperature with an oven thermometer — many ovens run hot. Also avoid overbaking; check at 50 minutes and tent with foil if the top is browning.

Can I make this as cupcakes instead of a loaf?

Yes. Fill cupcake liners two-thirds full and bake for 18–24 minutes, checking with a toothpick. Baking time will be much shorter.

Do I have to use coconut milk in the batter?

You can use regular milk, but coconut milk gives the best coconut flavor and keeps the loaf extra moist.

Conclusion

This Moist Coconut Pound Loaf Cake is a simple, cozy treat that smells like comfort and tastes like a small, happy celebration in every slice. It stays soft, slices clean, and makes the kitchen feel warm and welcoming — perfect for a family breakfast, a snack with tea, or an easy dessert to share. For a full photo guide and a slightly different take, check this Coconut Pound Loaf Cake. Light, soft, and oh so delicious! Try the loaf, leave a comment and star rating to tell others what you loved, and share your photo on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!

Moist Coconut Pound Loaf Cake

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• Author: chef-ava
• Total Time: 75 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A cozy, easy-to-make pound cake infused with the bright flavor of coconut, perfect for breakfasts or snacks.

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Ingredients

Scale 1x2x3x

• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 2 1/2 cups (320 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (240 ml) canned coconut milk
• 1 cup (80 g) sweetened shredded coconut

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add the dry mix to the butter mixture in three parts, alternating with the coconut milk (dry, coconut milk, dry, coconut milk, ending with dry). Mix until just combined.
6. Fold in the shredded coconut by hand.
7. Spoon the batter into the prepared pan, smoothing the top. Tap the pan gently to release air bubbles.
8. Bake for 50–60 minutes until a toothpick inserted comes out clean.
9. Let the loaf cool in the pan for 15 minutes, then lift out and cool on a wire rack.
10. For the glaze, whisk powdered sugar with coconut milk and vanilla until smooth. Drizzle over the cooled loaf and sprinkle with extra shredded coconut.

Notes

Use room-temperature eggs and butter for smoother batter. The loaf can be stored at room temperature for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Bakery

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg