Kona Coconut Loaf Cake

This Kona coconut loaf is insanely moist and bakes up to be the BEST coconut cake!! Take it up a notch with a simple espresso glaze and be prepared to be transported to Hawaii with every bite!

Kona coconut loaf cake embodies everything I want to convey on two sugar bugs.

1. It's an EASY and unfussy cake recipe.
2. The batter comes together quickly and bakes in a loaf pan.
3. The cake is moist and soft with coconut radiating in every bite.
4. The espresso glaze is also easy to prepare and just gets drizzled over the top of the finished cake.

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This coconut cake was inspired by Mr. two sugar bugs and my trip to the Big Island last September. We are both huge coconut fans as well as coffee lovers. And while this cake doesn't specifically have Kona coffee in it, the tropical coconut flavors and subtle espresso glaze make it a perfectly delicious Hawaiian influenced cake.

Ingredients needed for this Kona coconut loaf cake

This simple recipe comes together quickly and with minimal effort.

Coconut oil ~ adds moisture and a layer of coconut flavor to every bite of this loaf cake. You will melt the coconut oil together with an equal part of unsalted butter and allow it to cool to room temperature before adding it to the batter.

Melted butter ~ brings another fat to the cake to give it a not too dense texture and some moisture.

Flour ~ nothing fancy here! Just some all-purpose flour, measured by the spoon and level method.

Baking powder ~ to give the cake a little lift.

Salt ~ just a little to balance the sweetness of the cake.

Eggs ~ this recipe uses four large eggs. They give rise and structure and also give the cake a nice tender crumb.

Sugar ~ granulated sugar gives the cake it's sweetness.

Vanilla bean paste ~ I love the tiny flecks of vanilla beans that come from vanilla bean paste and the concentrated vanilla taste. If you do not have vanilla bean paste, you can use the same amount of pure vanilla extract in it's place.

Coconut extract ~ adds just another layer of coconut flavor.

Coconut milk ~ brings a third layer of coconut to this loaf cake. Use full fat coconut milk that you find in a can. It isn't unusual for the coconut to separate to a cream layer on top with coconut water beneath. Give the can a good shake before opening it and then a good stir before measuring.

Sweetened coconut ~ adds a little moisture, a ton of flavor and a fourth layer of coconut! I have you chop the shredded coconut so that you don't get any long strands of coconut in the cake. Adding some toasted coconut on top of the glaze is an optional way to add more flavor and texture.

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let's make this Kona coconut loaf!

Start by preheating the oven and preparing a loaf pan. I like to spray the pan with cooking spray and then line it with parchment paper. Whisk your dry ingredients together, melt the butter and coconut oil and chop the shredded coconut.

Using a stand mixer or a hand-held mixer, beat together the eggs and sugar on medium low until thick, 1-2 minutes. Then add the vanilla bean paste, coconut extract and melted coconut oil and butter, mixing on low for another minute.

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Next, add half the flour mixture and mix for 30 seconds. Scrape up and down the bowl before adding the remaining flour and then mix another 30 seconds. There will still be some spots of flour showing.

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Finally, add the chopped coconut and coconut milk and fold it into the batter with a rubber spatula. Mixing until just combined. Then pour the batter into the prepared loaf pan and bake.

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A perfectly imperfect loaf cake!

I tested this cake recipe more times than I care to admit! The first couple of rounds were edible, but one was too dry and one didn't have enough sweetness. I also tested a version with espresso in the cake. Finally, I found the right ratios of sweetness to moisture, but I had some massive sinking in the cake. A few more tests playing with the amount of leavener brought me to the final recipe.

This coconut loaf cake gets a subtle crunchiness to the top and will sink just a little in the middle. It's perfectly imperfect. Sweet, wildly moist and soooooo coconut-y!! It even gets better on the second and third day.

how to make the espresso glaze

This Kona coconut loaf cake gets a small coffee kick with an easy espresso glaze. The glaze is optional and the cake is AMAZING without it as well. Allow the cake to cool before drizzling with the glaze, otherwise it will melt right off the sides.

To make the glaze you will whisk together the softened butter, espresso (or strong coffee) and vanilla extract. The mixture will look clumpy and may not combine to be smooth, don't let this worry you! Once you add the powdered sugar and continue whisking, the glaze will smooth out.

How to store this coconut loaf cake

This loaf cake will stay moist at room temperature for up to one week. Wrap the cool cake tightly in plastic wrap and leave out. The loaf also freezes well; either wrap it in plastic wrap and place in a zip-top bag or place in an airtight container. I tested freezing it both glazed and un-glazed and both versions pass the freezing test.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Kona Coconut Loaf Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more coconut recipes to try ~

• Chocolate Coconut Bites
• Coconut Cream Pie
• Coconut Pecan Tart
• Perfect Coconut Cake
• Rum Coconut Cupcakes
• Strawberry Coconut Chocolate Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!