Coconut Loaf Cake: The Ultimate Recipe for a Tropical Treat
Why Make This Recipe
Coconut loaf cake is a delightful treat that brings a taste of the tropics right to your kitchen. Its rich flavors and moist texture make it a perfect choice for any occasion, whether it’s a family gathering, a cozy afternoon snack, or a special celebration. With a blend of simple ingredients, this cake is easy to create and even easier to enjoy. Plus, the addition of shredded coconut adds a wonderful chewy texture that complements the cake beautifully.
How to Make Coconut Loaf Cake
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
Directions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Vanilla: Stir in the vanilla extract.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined.
- Fold in Coconut: Gently fold in the shredded coconut until just combined.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if it’s browning too quickly.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Optional Glaze: While the cake cools, whisk together the powdered sugar, coconut milk (or milk), and vanilla extract until smooth. Adjust the liquid for your desired consistency.
- Glaze and Sprinkle: Once the cake is completely cool, drizzle with glaze (if using) and sprinkle with more shredded coconut.
- Serve: Slice and serve your delicious coconut loaf cake.
How to Serve Coconut Loaf Cake
Coconut loaf cake can be enjoyed on its own or paired with a cup of coffee or tea. You can serve it as is, or add a drizzle of the optional glaze for extra sweetness. Garnishing with fresh fruit or additional shredded coconut also makes for a lovely presentation.
How to Store Coconut Loaf Cake
To keep your coconut loaf cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will last in the freezer for up to three months.
Tips to Make Coconut Loaf Cake
- Make sure your butter is softened at room temperature for easy creaming with the sugar.
- Don’t overmix your batter once you add the dry ingredients; just mix until everything is combined.
- For an even richer coconut flavor, consider using coconut extract in addition to or instead of vanilla extract.
- You can also use unsweetened coconut for a less sweet version.
Variation
Instead of using a loaf pan, you can bake the batter in muffin tins for coconut cupcakes. Adjust the baking time to about 18-20 minutes or until a skewer comes out clean.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut, but the cake may be less sweet. You might want to adjust the sugar accordingly.
What can I use instead of coconut milk?
You can substitute coconut milk with regular milk or a dairy-free alternative, like almond milk or oat milk, but this will change the flavor slightly.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a delicious variation. Just fold them in along with the shredded coconut for an extra treat.
Print
Coconut Loaf Cake
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Delightful coconut loaf cake with a rich flavor and moist texture, perfect for any occasion.
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
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut until just combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack.
- While the cake cools, whisk together the powdered sugar, coconut milk (or milk), and vanilla extract until smooth.
- Once cool, drizzle with glaze (if using) and sprinkle with more shredded coconut.
- Slice and serve.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
