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Coconut Loaf Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/coconut-loaf-cake-recipe/