Best Moist Coconut Loaf Cake Recipe

My friend Nadee sent me this coconut loaf cake recipe that’s now a huge hit at our house. The cake is super moist with this amazing soft texture that just melts when you bite into it. We all love coconut in my family, so this has become our weekend treat, and it’s usually gone by Sunday night.

Check out the full recipe video below to see exactly how I make this coconut loaf cake! Subscribe to my YouTube channel and hit the like button for more tasty recipes and baking fun!

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What Makes This Coconut Cake Special

This old-fashioned coconut loaf cake tastes great because it uses real desiccated coconut mixed into the batter. When you take a bite, you get this nice soft texture, but with little coconut bits that give it some character.

The cake stays really moist for several days, so you can make it ahead of time. It has a good coconut flavor that is not too strong or too weak. The sweetness is just right, and the jam on top gives it some extra flavor that goes well with the coconut. It is simple to make but always turns out good, even if you are not a great baker.

Ingredients You Will Need For This Coconut Loaf Cake

For the cake:

• One and one-third cups plus one tablespoon all-purpose flour (175 grams)
• Two teaspoons of baking powder
• One-fourth teaspoon salt
• Three large eggs (room temperature)
• One large egg yolk (room temperature)
• One teaspoon vanilla extract
• One-third cup unsweetened desiccated coconut (finely shredded coconut) (30 grams)
• Half a cup plus one and a half tablespoons of sugar (119 grams)
• Three-fourths cup plus two tablespoons vegetable oil (175 grams)

For topping:

• One-fourth cup jam (strawberry, cherry, or apricot)
• One-third cup of coconut (sweetened or unsweetened)

Equipment Needed

• Two mixing bowls
• Measuring cups and spoons
• Sifter or fine mesh strainer
• Spatula
• 9-inch loaf pan
• Parchment paper (or butter and flour for greasing)
• Cooling rack

How to Make Coconut Loaf Cake

This coconut cake doesn’t need any fancy equipment or techniques. It’s a simple mix-and-bake recipe that comes together quickly. Here’s how to make this coconut cake.

Preparing Your Ingredients

Step 1: Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. My oven runs a bit hot, so I actually set mine to 340°F and it works perfectly. If you know your oven has hot spots, consider rotating the pan halfway through baking.

Step 2: Prepare your loaf pan by lining it with parchment paper. If you do not have parchment paper, grease the pan with butter and dust it with flour. I ruined one of these cakes trying to remove it from an unlined pan, so I never skip this step anymore.

Top Tip: Cold eggs straight from the fridge will not mix properly and can make your cake dense. I always forget to take mine out early, so I put them in a bowl of warm water for 5 minutes while I measure the dry ingredients. Works like a charm every time.

Making the Batter

I learned from my grandmother that properly separating dry and wet ingredients before combining them is the secret to a perfect cake texture. She would have loved this recipe.

Step 3: To make this moist coconut cake, first measure out one and one-third cups plus one tablespoon all-purpose flour (175 grams). Put the flour in a sifter or fine strainer. Add two teaspoons of baking powder to the sifter too. Sift these two ingredients together into a bowl. I used to skip sifting until I realized what a difference it makes. Now I never skip it because it removes all those little flour lumps that would otherwise end up in the finished cake.

Step 4: Next, add one-fourth of a teaspoon of salt and give the flour a quick mix with a spatula. Then leave it aside for a moment while we work on the wet ingredients. I know salt in sweet things sounds weird, but trust me, it enhances the coconut flavor in a way that makes the cake taste more coconutty without being overwhelming.

Step 5: In a separate bowl, add three large eggs and one egg yolk. I crack each egg one at a time into a small bowl first to check for shells or bad eggs before adding it to the mixing bowl. This habit formed after a birthday cake disaster involving a bad egg that ruined a double batch of batter. Now I always check each egg individually before it joins the party.

Step 6: Next, add one teaspoon of vanilla extract to the eggs. Then, add one-third cup (30 grams) of unsweetened desiccated coconut, half a cup plus one and a half tablespoons (119 grams) of sugar, and then add three-fourths cup plus two tablespoons (175 grams) of vegetable oil and give everything a good mix.

I have experimented with butter in this recipe, and while it tastes wonderful, the texture is completely different. Oil creates that incredibly moist crumb that stays soft for days.

Butter makes it more dense and rich, which is delicious the first day, but dries out faster. My family prefers the oil version because we usually eat this cake over several days.

Combining and Baking

This is where patience pays off. Gentle mixing at this stage creates that perfect tender crumb we are aiming for.

Step 7: Now, add the flour mixture we set aside earlier to the wet ingredients. Pour it in gradually, maybe in two or three batches, mixing gently between additions. The batter will be thicker than many cake batters because of the coconut absorbing some of the moisture, which is exactly what we want.

Step 8: Next, pour the cake batter into a 9-inch loaf pan lined with parchment paper. I use a 9-inch pan for this recipe because it gives the perfect height to the loaf. An 8-inch pan makes it too tall, and the center takes forever to cook, while a 10-inch pan makes it too flat. Parchment paper stops the cake from sticking and makes cleanup way easier.

If you do not have parchment paper, just grease the pan with butter and dust it with a little flour. Make sure to get into all the corners so nothing sticks. Then use your spatula to smooth the top of the batter so your cake bakes evenly.

Step 9: Bake the cake in a preheated oven for 35 to 40 minutes at 350 degrees Fahrenheit or 180 degrees Celsius until the cake is golden brown on the top and your kitchen smells absolutely amazing.

My husband always wanders into the kitchen around the 30-minute mark, following the coconut aroma. I know the cake is almost done when the sweet smell reaches all the way to our living room.

Top Tip: Every oven is different, so start checking your cake at 30 minutes. Mine usually takes exactly 37 minutes. To check if your cake is done, insert a wooden toothpick into the center. If it comes out with wet batter, keep baking. If it comes out with a few moist crumbs, your cake is perfect.

Finishing Touches

This is where this simple cake becomes something special. The jam and coconut topping transform it from a basic loaf to something guests think took much more effort than it actually did.

Step 10: Once the cake is baked, let it cool a bit and then carefully remove it from the pan. I usually wait about 10 to 15 minutes before trying to take it out.

The first time I made this, I was impatient and tried to remove it immediately. Half the cake stayed in the pan, and I had to serve it as a trifle instead. Now I set a timer for 12 minutes to force myself to wait.

Step 11: I like to decorate the cake with a layer of strawberry or cherry jam on top. The first time I made this cake, I served it plain, and it was good but not memorable. Adding the jam makes it a bit different. The slight tartness balances the sweet coconut perfectly.

My kids prefer strawberry jam, but I think cherry brings out the coconut flavor better. After spreading the jam, I sprinkle some coconut on top. Sometimes I use sweetened coconut if I want it more dessert-like, or unsweetened if we are having it for breakfast.

Note: Wait until the cake is completely cool before adding the jam. Otherwise, the jam melts and soaks into the cake instead of staying as a nice layer on top.

Check Out Also: If you like baking with coconut, you should really try my coconut cookies recipe here. They have that same great coconut flavor but with slightly crispy edges and a soft, chewy center.

Storage and Serving Suggestions

I store this cake at room temperature in an airtight container, and it stays fresh for 4-5 days. One time, I forgot a piece in the container for almost a week, and it was still delicious, just slightly less moist. You can also freeze slices wrapped in plastic wrap and then foil.

My favorite ways to serve this cake include:

• With my morning coffee, when I need something special to start the day
• Lightly toasted with a thin spread of homemade butter for an afternoon snack
• Warmed for 15 seconds in the microwave and topped with vanilla ice cream for dessert
• As the base for a quick trifle with whipped cream and fresh berries, when I need a last-minute dessert

Variations to Try

Over the months, I have played around with this recipe quite a bit.

Some successful variations include:

• Adding lemon zest to the batter. The bright citrus flavor works beautifully with the coconut.
• Mixing in mini chocolate chips. My kids request this version for birthdays.
• Replacing vanilla with coconut extract for an even stronger coconut punch. This version reminds me of vacation.
• Adding poppy seeds for a nice texture contrast. This is particularly good with the lemon zest addition.
• Using orange marmalade instead of jam for a slightly bitter contrast that sophisticated palates seem to love.

Did you try this coconut cake yet? I would love to hear how it turned out for you! Did you make any changes to the recipe? Which jam did you use on top? I am always looking for new variations to try. Next time, I might experiment with adding some cardamom to the batter for a subtle spiced version.

More Coconut Recipes You’ll Love

If you enjoyed this coconut loaf cake, check out my other coconut recipes! From cakes to no-bake treats, there are plenty of delicious ways to enjoy coconut in your kitchen.

• Chocolate Coconut Balls – These no-bake treats combine chocolate, condensed milk, and shredded coconut. They’re quick to make and great for snacking or gifting.
• Famous Moist Coconut Cake – This soft and fluffy coconut cake is made with desiccated coconut and milk.
• Bibikkan – Sri Lankan Coconut Cake – A traditional spiced cake made with roasted coconut, semolina, and jaggery or kithul treacle. It’s dense, aromatic, and perfect for special occasions.

Which coconut recipe should I share next? Let me know what you’d like to see in the comments below!