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+ servings
Loaf cake partially sliced.
5 from 6 votes

Coconut Almond Loaf Cake

This Coconut Almond Loaf Cake is so buttery and moist, full of texture, and packs a delightful coconut flavor. And let's not forget those perfectly caramelized, chewy exteriors. An incredibly easy and quick, yet delicious treat!
Prep Time30 mins
Active Time45 mins
Cool time1 hr
Total Time2 hrs 15 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: coconut, loaf cake, quick, small batch, spring
Yield: 12 slices
Calories: 334kcal
Author: Callan Rowe | The Cozy Plum


  • 9x5" loaf pan
  • Parchment paper
  • Stand mixer with paddle and whisk attachment (or hand mixer)



  • cup all-purpose flour 80g
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter room temperature (170g)
  • 1 cup granulated sugar 200g
  • 1 teaspoon vanilla paste or extract
  • 2 teaspoons coconut extract
  • 3 large eggs room temperature & whisked
  • 1 cup finely ground almond flour 100g

Coconut Whipped Cream

  • cup heavy whipping cream 160ml
  • 3 tablespoons powdered sugar 23g
  • ½ teaspoon coconut extract
  • ½ cup sweetened shredded coconut toasted (30g)


  • Preheat the oven to 375℉/163℃ and grease and line a loaf pan with a parchment paper sling for easy removal.


  • Whisk together the all-purpose flour, baking powder, and salt in a small bowl.
  • Cream the butter and sugar in a stand mixer fitted with the paddle attachment for two minutes on medium speed, then scrape down the sides.
  • With the mixer running on low speed, add the vanilla and coconut extracts, then slowly drizzle in the whisked eggs until completely incorporated. The mixture will look curdled, but will come together with the dry ingredients.
  • Keeping the mixer on low speed, spoon in the dry ingredient mixture until it’s almost incorporated.
  • Remove the bowl from the stand and fold in the almond flour by hand until completely incorporated. Be sure to scrape down to the bottom and bring up the mixure in a "J" motion while folding.
  • Add the batter to the prepared loaf pan and spread evenly. Bake in the center rack of the preheated oven for 35-45 minutes. The sides will have pulled away slightly and a toothpick or paring knife inserted into the center will come out with moist crumbs, but should not have wet batter on it.
  • Remove to a wire rack to cool for 30 minutes, then use the parchment slings to remove the loaf and let it finish cooling outside of the pan.

Coconut Whipped Cream

  • Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes. While the bowl chills, toast the coconut in a large pan over medium heat, stirring and tossing until lightly brown. Transfer to a plate to cool.
  • Whip the heavy cream on high speed until it becomes light and fluffy and holds peaks on the whisk. Then, turn the mixer to low and add the powdered sugar and coconut extract. Turn back to high and mix for another 10 seconds.
  • Spread the cream over the loaf, then top with the cooled, toasted coconut.


Take care not to slam the oven door or move the loaf pan too quickly or vigorously when you check for doneness. This can cause the center of the loaf to sink. Also be sure not to cool it in an overly drafty or cold area, either, as this can also cause the loaf to sink. 
Add the whipped cream topping only when ready to serve. If storing the loaf without the whipped cream, cover it and store at room temperature for up to 5 days. If storing with the whipped cream topping, cover and store in the fridge for up to 3 days.


Calories: 334kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 115mg | Potassium: 53mg | Fiber: 1g | Sugar: 21g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg