Description
A delightful Coconut Loaf Cake that’s moist, fluffy, and full of tropical flavor, perfect for any occasion.
Ingredients
Scale
- 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