Coconut Loaf Cake Recipe

Introduction

This Coconut Loaf Cake is a moist and flavorful treat perfect for any occasion. With the rich taste of coconut and a tender crumb, it’s sure to become a favorite. Easy to make and topped with a simple coconut glaze, it offers a delightful balance of sweetness and texture.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat coconut milk
• 1/2 cup shredded sweetened coconut, plus more for topping
• 1 cup powdered sugar
• 2-3 tablespoons coconut milk (or milk)
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prepare for baking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Step 5: Stir in the vanilla extract to the wet mixture.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
7. Step 7: Gently fold in the shredded sweetened coconut, taking care not to overmix.
8. Step 8: Pour the batter into the prepared loaf pan and spread it out evenly.
9. Step 9: Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too fast, tent it loosely with foil.
10. Step 10: While the cake cools, mix the powdered sugar, 2 to 3 tablespoons coconut milk, and 1/2 teaspoon vanilla extract to create the glaze. Drizzle over the cooled loaf and sprinkle extra shredded coconut on top.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
• Substitute almond milk for coconut milk if you prefer a milder coconut presence.
• Use unsweetened shredded coconut for less sweetness, adjusting sugar levels if desired.
• Add a tablespoon of lime zest to the batter for a fresh, citrusy twist.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week. Reheat slices gently in the microwave or enjoy chilled. The glaze may firm up when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but the cake may be slightly less rich and moist. Full-fat coconut milk provides the best texture and flavor.

How do I prevent the cake from drying out?

Be careful not to overbake the loaf. Check doneness with a skewer near the minimum baking time. Also, ensure to store the cake well-covered to retain moisture.

Coconut Loaf Cake Recipe

Print Recipe

★★★★★

5 from 93 reviews

This Coconut Loaf Cake is a moist and flavorful dessert combining the tropical richness of coconut milk and shredded sweetened coconut with a tender, buttery crumb. Perfect for any occasion, this cake offers a delicious coconut twist on a classic loaf cake, finished with a creamy coconut glaze and extra shredded coconut on top.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat coconut milk
• 1/2 cup shredded sweetened coconut, plus more for topping

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons coconut milk (or milk)
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the cake.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. This incorporates air, resulting in a lighter cake texture.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps maintain batter consistency and structure.
5. Add Vanilla: Stir in the vanilla extract to enhance the flavor of the cake.
6. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the coconut milk. Start and finish with the dry ingredients, mixing each addition until just combined to avoid overmixing, which can make the cake tough.
7. Fold in Shredded Coconut: Gently fold the shredded sweetened coconut into the batter, ensuring it is evenly distributed without deflating the batter.
8. Pour and Bake: Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean. If the cake browns too quickly, tent it loosely with foil to prevent burning.
9. Prepare the Glaze and Finish (optional): While the cake bakes, whisk together powdered sugar, 2 to 3 tablespoons of coconut milk, and vanilla extract until smooth for the glaze. After removing the cake from the oven and letting it cool slightly, drizzle the glaze on top and sprinkle additional shredded coconut for garnish.

Notes

• Ensure butter is softened to room temperature for easy creaming and better cake texture.
• Do not overmix the batter once dry and wet ingredients are combined to maintain a tender crumb.
• If you prefer less sweetness, reduce the sugar slightly or omit extra sweetened coconut topping.
• The glaze is optional but adds a delightful finish and extra moisture.
• Store the cake wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Coconut Loaf Cake, Coconut Cake, Loaf Cake, Baking, Coconut Milk Cake, Moist Cake, Easy Dessert