This sweet coconut loaf is the kind of slice that shows up whenever warm weather gatherings roll around—picnics, potlucks, graduation parties, you name it. Inspired by Grandma Pearl’s old-fashioned recipe, it’s simple, comforting, and always a crowd-pleaser.

The batter comes together in one bowl with shredded coconut, coconut milk, butter, sugar, and flour. It bakes up fluffy and tender, with just a hint of chew from the coconut. Once cooled, a quick coconut glaze is poured over the top, soaking in to make the loaf moist, sticky, and irresistible. It’s not fancy, but it’s the kind of bake that disappears slice by slice before you can even wrap up the leftovers.

Serve thick slices on a cutting board or platter with coffee, iced tea, or a cold glass of milk. For summer gatherings, pair with fresh berries or pineapple. Cut into finger-sized pieces for easy grab-and-go at dessert tables, or enjoy it as a sweet breakfast treat alongside eggs or yogurt.

Glazed Coconut Loaf

Ingredients

Directions

1. Prep the pan
   Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan, line with parchment, and lightly grease the parchment.
2. Mix dry ingredients
   In a medium bowl, whisk flour, baking powder, and salt.
3. Mix wet ingredients
   In a large bowl, whisk sugar and melted butter until glossy. Add eggs one at a time, then whisk in ¾ cup coconut milk and 1 tsp vanilla.
4. Combine & fold
   Stir in dry ingredients just until blended. Fold in shredded coconut.
5. Bake
   Pour batter into pan, smooth the top, and bake 45–55 minutes until golden and a toothpick comes out with moist crumbs. Tent with foil if browning too quickly.
6. Make glaze
   Whisk powdered sugar, ¼ cup coconut milk, 1 tbsp butter, and ½ tsp vanilla until smooth and pourable. Adjust thickness as needed.
7. Glaze & cool
   Cool loaf 15 minutes, lift from pan, and place on a rack. While still slightly warm, pour glaze over the top, letting it drip down the sides. Cool completely before slicing.