Why Make This Recipe
Coconut Loaf Cake is a delightful treat that combines the tropical flavor of coconut with the comforting texture of a classic loaf cake. It’s perfect for any occasion, whether you need a sweet snack or a dessert to impress your guests. This cake is moist, fluffy, and incredibly easy to make, making it a great option for both novice and experienced bakers.
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 your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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 mixture, alternating with the coconut milk.
- 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, checking for doneness with a skewer.
- Cool in the pan for 10-15 minutes before inverting onto a wire rack.
- For the glaze, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth, then drizzle over the cooled cake.
- Top with additional shredded coconut if desired and serve.
How to Serve Coconut Loaf Cake
Serve Coconut Loaf Cake warm or at room temperature. It’s delicious on its own or paired with a cup of tea or coffee. You can also add a scoop of ice cream or whipped cream for an extra treat. Enjoy it during breakfast, as an afternoon snack, or as a sweet dessert after dinner.
How to Store Coconut Loaf Cake
To store Coconut Loaf Cake, wrap it tightly in plastic wrap or aluminum foil. Keep it in an airtight container at room temperature for up to 3 days. If you want to store it for a longer time, you can freeze it. Place the wrapped cake in a freezer-safe bag or container, and it can last for up to 3 months. Thaw it in the refrigerator before serving.
Tips to Make Coconut Loaf Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Sift your dry ingredients to help the cake rise better.
- If the cake starts to brown too quickly, you can cover it lightly with aluminum foil.
- Feel free to add some chocolate chips or nuts for extra flavor and texture.
Variations
You can customize the Coconut Loaf Cake by adding different flavors. Try incorporating lime zest for a citrusy twist or swapping out the vanilla extract for almond extract. You can also use unsweetened coconut for a less sweet version.
FAQs
Q: Can I use coconut cream instead of coconut milk?
A: Yes, you can use coconut cream, but it will make the cake denser. You may need to adjust the other liquid ingredients accordingly.
Q: Is this cake suitable for freezing?
A: Yes, Coconut Loaf Cake freezes well. Just make sure to wrap it tightly and store it in an airtight container.
Q: How can I tell when the cake is done baking?
A: Insert a skewer or toothpick in the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake it for a few more minutes.
Coconut Loaf Cake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Coconut Loaf Cake that’s moist, fluffy, and full of tropical flavor, 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 your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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 mixture, alternating with the coconut milk.
- 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, checking for doneness with a skewer.
- Cool in the pan for 10-15 minutes before inverting onto a wire rack.
- For the glaze, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth, then drizzle over the cooled cake.
- Top with additional shredded coconut if desired and serve.
Notes
Store wrapped in plastic wrap or aluminum foil. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
