*This post may contain affiliate links. Please see my disclosure for more details!*

A Simple yet Elegant Sponge Cake, full to the brim with the delicious Coconut Flavour – perfect for Afternoon Tea, or a Scrumptious Treat!

So, I know my Coconut Brownies recipe is pretty popular (I was surprised too) on my blog, and they go down an absolute storm when I post them on my social media pages. I always forget that Coconut is loved by so many, but is forgotten so often!

I decided therefore it would be time to post my recipe for my coconut loaf cake as I know you’ll all love it! I also have a jam version of this (YUM!) – my Jammy Coconut Loaf Cake.

This recipe is utterly delicious – yet so super easy to make. It makes a nice change from your regular cakes you get at coffee shops, or even the staple bakes that you might make at home – and, it looks impressive, even considering how simple it is!

I wacked this cake out at a dinner party recently, and nobody knew it was seriously THAT simple! And equally as yummy. Loaf cakes always go down an absolute treat – just like my Terry’s Chocolate Orange Loaf, Red Velvet Loaf, Sticky Toffee Loaf and my White Chocolate and Raspberry Loaf.

I do realise that not everyone likes coconut, but I seriously do underestimate how many do like it – like I find its a flavour that is forgotten about, but when remembered – it is cherished so highly.

The coconut in the sponge makes each mouthful so moist yet full of flavour, and the toasted coconut on top makes for a delightful crunch that everybody craves in something coconutty!

I do also have a few other coconut recipes – such as my Coconut Chocolate Chip Blondies, Coconut Chocolate Rocks, Bounty Fudge, and Bounty Cheesecake – or for an alcoholic twist, my Pina Colada Cheesecake!

This cake is perfect for all occasions; a dinner party, afternoon tea, a random treat, or just for yourself with a fork! But seriously, if you love coconut – you will love this cake! Enjoy!

Coconut Loaf Cake

A Simple yet Elegant Sponge Cake, full to the brim with the delicious Coconut Flavour – perfect for Afternoon Tea, or a Scrumptious Treat!
Print Pin Rate
Category: Cake
Type: Loaf Cake
Keyword: coconut
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling and Decorating Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Servings: 12 slices
Author: Jane's Patisserie



  • 200 g unsalted butter
  • 200 g caster sugar
  • 200 g self raising flour
  • 4 medium eggs
  • 2-3 tbsp whole milk
  • 75 g desiccated coconut

Topping and Decoration

  • 250 g icing sugar
  • 1-2 tbsp water
  • 25 g desiccated coconut



  • Grease & line a 2lb (900g) loaf tin with parchment paper, and preheat your oven to 180ºC/160ºC Fan
  • Beat together the unsalted butter and caster sugar until smooth and creamy - this can take a couple of minutes.
  • Add in the self raising flour, eggs, and whole milk and beat again until smooth.
  • Once smooth, briefly mix in the coconut and pour into your tin.
  • Bake in the oven for 45-55 minutes, Test the cake after 45 minutes, but a skewer should come out clean - depending on your oven it can take the full amount of time, if not a tad longer!
  • Once baked, remove from the oven and leave to cool fully in the tin.

Topping and Decoration

  • Once cooled, toast the coconut for decoration - with a DRY frying pan, pour in the desiccated coconut and heat on a medium heat, stirring frequently. 
  • At first, the coconut will do nothing but sit there, but suddenly it'll change and start toasting nicely so keep an eye on it and stir frequently - it'll be a golden brown colour when finished!
  • In a bowl, mix together the icing sugar and water until smooth.
  • Remove the cake from the tin and pour the icing over the top - sprinkle with the toasted coconut and leave the icing to dry. Enjoy!


  • You can turn this cake into a normal round cake if you like, but the baking time will be less - about 35-40 minutes - be careful when baking if you use a different tin!
  • I use desiccated coconut because it is readily available in my local supermarket - and it tastes utterly delicious when toasted - I matched this with the simple water icing, but if you would prefer a buttercream recipe there are plenty available on my recipes page - or just search 'buttercream' on my blog!
  • This cake will last 3 days, at room temperature, in an airtight container, or you can freeze it for up to 3 months.
  • I use this Tala 2lb loaf tin
  • I use this baking parchment


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Michelle Mota on May 1, 2022 at 9:33 am

    My sister-in-law has asked me to make a coconut and flake (the chocolate one) loaf cake as her mum used to make it. Do you think I could add chunks of flake to the cake (thinking I could freeze them first))? Thank you

  2. Olivia on November 20, 2021 at 11:59 am

    Hi Jane,

    I have a friend who loves malibu… Was wondering about making this as cupcakes but adding a dash of malibu to the mix – and then making a malibu flavoured buttercream. How much liquid would you add to the cake mix? Thank you so much!!

    • Lisa on May 12, 2022 at 12:34 pm

      Just add by capful & keep tasting it it’ll be gorgeous x

  3. Debbie on November 10, 2021 at 7:02 pm

    Made this today. Super easy and absolutely delicious! My husband is a coconut fan and loved it.

  4. Kimberley on May 9, 2021 at 6:50 pm

    Thanks Jane – great recipe & delicious cake! It’s taken me back to my childhood memories of mum bakes! And both my mum & dad have enjoyed a slice or two of the 2021 version : )

  5. Hayley on April 15, 2021 at 10:18 am

    Could this recipe be used to make coconut cupcakes instead of the loaf? Thanks 🙂 X

    • Jane's Patisserie on April 17, 2021 at 2:23 pm

      Hey! Yes xx

  6. Mike on March 27, 2021 at 9:17 am

    Would there be a way to adapt this to make it without gluten? Is it just a case of swapping the flour over or would you need to add other ingredients?

    • Jane's Patisserie on March 27, 2021 at 9:40 am

      Hello! Typically it’s a straight swap to gluten free alternative, but you may have to add Xantham gum x

  7. Alison on March 9, 2021 at 3:46 pm

    I noticed for your lemon drizzle recipe you mentioned mixing lemon juice and caster sugar to drizzle over the cake when cooling, would you recommend doing something similar with lime juice and sugar for this or do you think it would taint the flavour of the coconut cake?

  8. Zoe on March 9, 2021 at 3:32 pm

    Hi ya, would it be ok to use stork instead of butter?
    Thanks x

  9. Charlie Young on February 17, 2021 at 2:32 pm

    Hi Jane, my dad really loves coconut and cherry loaf cake, would I be able to add in some oppies cherries and this cake still work ?

    • Jane's Patisserie on February 20, 2021 at 12:13 pm

      I’m sure that would be delicious!

  10. FIFA on January 29, 2021 at 1:34 pm

    This looks absolutely yummy!! Can I use unsweetened shredded coconut instead of dedicated coconut?

    • Jane's Patisserie on January 30, 2021 at 7:57 pm

      I haven’t tried this myself but I reckon so!

  11. Claire on January 16, 2021 at 10:33 am

    Would this cake freeze well? Either before or after icing? Thanks 😊

    • Jane's Patisserie on January 16, 2021 at 5:43 pm

      It freezes well before or after icing, but before is just easier I think to store x

  12. Kerry Hampton on January 12, 2021 at 6:16 pm

    Hi Jane. I follow many of your recipes and this one is new to me. I’ve been requested I make a coconut cake for a friend. If I was to follow your recipe, what size tins should I use? I was hoping to use 8″ tins but I’m unsure as to how much to increase (if I need too), the ingredients by.

    • Kerry Hampton on January 12, 2021 at 6:16 pm

      I’d be using round Tins by the way. Thank you.

    • Jane's Patisserie on January 13, 2021 at 12:18 pm

      I would use a minimum of a 250g/5 egg mix for two 8″ tins if that makes sense to get a small two layer cake x

  13. Chloe on August 7, 2020 at 10:58 pm

    My coconut cake seems to be going quite dense? It’s not really like fluffy cake at all. Put in a small round tin and when it’s cut the top and touch it, it just feels not like a sponge. Don’t know why though. I tried a second attempt with baking longer, and turned out the same. But cupcakes seem to be fine. What am I doing wrong? Thanks x

    • Jane's Patisserie on August 8, 2020 at 12:06 pm

      A round tin, and a loaf tin are quite different in how they bake, and are very very different to cupcakes due to the timings – but also the coconut in the cake will create a different texture. It could be a number of reasons but I can’t be certain I’m afraid!

  14. Chloe on August 4, 2020 at 10:50 am

    Tried this recipe as cupcakes! Was yummy! Would you reccomend using this recipe in 2 6 inch tins? Thanks :))

    • Jane's Patisserie on August 4, 2020 at 5:31 pm

      I’m not 100% sure as I don’t often bake 6″ cakes, but it’s worth a go! X

  15. Anna on June 27, 2020 at 1:37 pm

    Made the cake today, instead of making the icing with water I made it with lime juice and it’s great with the sweet coconuttyness of the cake 😁 The cake is lovely, moist and absolutely delicious! 🥰

  16. Karen on June 20, 2020 at 6:49 pm

    Could you put this recipe into cupcakes, or do you have a coconut cupcake recipe please, thanks x

  17. Hayley McQuillan on May 6, 2020 at 3:26 am


    Im new to baking and im loving following your recipes 😁 will definitely be trying this this week, just wondering how I could add Jam to this as I’m obsessed with jam and coconut combo . Thanks so much 🙂

    • Jane's Patisserie on May 6, 2020 at 5:16 pm

      Yes you should be able to fold some through!!

  18. Fay on May 3, 2020 at 2:14 pm

    Hi this looks great!
    would it be possible to substitute the desiccated coconut for coconut flakes? Would you need to blend first?

    • Jane's Patisserie on May 3, 2020 at 5:37 pm

      I’m afraid I haven’t tried this with coconut flakes. Generally, desiccated coconut is so fine and light it works well, whereas I can imagine flakes, even if blended may be a little chewier?! I could be wrong though as I’ve never blended flakes!

  19. Faye Hemeter on April 21, 2020 at 9:23 pm

    Hi, thinking of making this this weekend, would I be able to add chocolate chips into it please? 🤔

    • Jane's Patisserie on April 21, 2020 at 10:06 pm

      Yes I’m sure that would be tasty!

    • Faye on April 28, 2020 at 5:39 pm

      Sorry what about fresh or frozen raspberries please? Would I need to adjust cooking times? Thank you x

    • Jane's Patisserie on April 28, 2020 at 6:52 pm

      Yes they’d definitely work – the baking time may increase ever so slightly but not too much at all! X

    • Lauren on January 7, 2021 at 6:15 am

      Hi jane, literally fave baker ever! Every time I do your recipes they turn out amazingly 😍 so when my mum asked for coconut and orange cake for her 60th I knew you’d be my gal!
      I thought I would do this coconut loaf cake. If I wanted to add some sort of orange to the mix, would you recommend adding zest or extract or anything or maybe just juice to the icing.
      Thanks so much and thanks to your bakes bringing lots of happiness 😊

    • Jane's Patisserie on January 7, 2021 at 1:54 pm

      I would say adding orange extract or zest to the sponge would be lovely and its so easy to do! Maybe 1tsp extract/zest of 1 large orange? And thank you!! x

  20. Haleemah A on January 28, 2019 at 2:06 pm

    Hi Jane, would it possible to make these as cupcakes and if so what would I need to change?

  21. Nicola WHITE on January 13, 2019 at 3:51 pm

    Hi how long would I bake this as a tray bake cake?

  22. Halima on July 28, 2018 at 3:41 pm

    Hi Jane,
    I only have Salted butter does this make a significant difference to the recipe?

    • Jane's Patisserie on July 28, 2018 at 3:56 pm

      It just makes it saltier, and less sweet.

  23. Kelly on January 25, 2018 at 1:19 pm

    I can’t wait to try this at the weekend. I’d like to use a round tin… what size tin would be the best to use. I was thinking 7’’

    Thanks x

    • Jane's Patisserie on January 25, 2018 at 2:31 pm

      Hiya! Yes a 7 or 8″ tin would be ideal.

  24. Owl on January 11, 2018 at 2:07 pm

    Hi Jane
    Made this cake today and it was absolutely divine. My family and I are die-hard coconut fans so this was a huge hit. Thank you

  25. Annette Stirling on November 12, 2017 at 5:03 pm

    I only have large eggs will I just use less milk….really want to make this..your recipes are THE BEST 👍👍👍👍

    Annette xx

  26. theresa carruthers on March 16, 2017 at 2:47 pm

    Just tried this recipe today but substituted coconut milk instead of ordinary milk and made the icing with fresh lime juice – absolutely gorgeous and will definitely make again.

  27. musingsondinner on October 4, 2015 at 7:02 pm

    I have an opened bag of unloved dessicated coconut in my cupboard, and this recipe looks lovely and simple – a lot of coconut cakes have multiple steps. Definitely will try it out!

    • Jane's Patisserie on October 4, 2015 at 7:13 pm

      Sounds like you definitely should!! 😛 And thank you, I like to make my bakes as tasty and simple as possible!! 🙂 Let me know how you get on!

  28. abbiosbiston on October 3, 2015 at 1:14 pm

    I love coconut. This looks divine.

  29. This Cake is Desi on October 1, 2015 at 1:14 pm

    I’m definitely going to try this, i just happen to have coconut in my kitchen and I was thinking what to make. The photos are wonderful.

    • Jane's Patisserie on October 1, 2015 at 5:28 pm

      Thank you so much!! and please do!!

  30. Jess Carey on October 1, 2015 at 12:52 am

    Coconut is my favourite thing in the world I think… in tea, perfume, moisturisers, and especially cake!! Love how simple this recipe is, I’m pretty sure I actually have all the ingredients already!! Guess I’m making coconut cake for the long weekend 😀

    • Jane's Patisserie on October 1, 2015 at 5:27 pm

      Awwh haha thanks Jess! And I agree – coconut is utterly perfect!!

  31. WestCoastAppetite on September 30, 2015 at 9:05 pm

    Reblogged this on WestCoastAppetite and commented:
    I love coconut and bread, so this pretty much makes my day! 🙂

  32. Anisa on September 30, 2015 at 1:41 pm

    Perfect all ingredients are measured out 🙂 will make this later today and enjoy it whist watching bake off thanks jane xxxxx

    • Jane's Patisserie on September 30, 2015 at 2:56 pm

      Thank you Anisa! I hope you like it!! xx

  33. Lerry on September 30, 2015 at 10:16 am

    Looks yummy 🙂 definitely gonna try this 🙂


Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.