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Coconut Loaf Cake

Moist Coconut Loaf Cake: Your Tropical Escape Awaits

This Moist Coconut Loaf Cake is a delightful tropical dessert that promises a taste of paradise with every slice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking powder Acts as a leavening agent.
  • 1 teaspoon Baking soda Enhances the leavening process.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1/2 cup Unsalted butter Can be swapped with coconut oil for a dairy-free option.
  • 1 cup Granulated sugar
  • 3 large Eggs Provide essential moisture.
  • 2 teaspoons Vanilla extract
  • 1 cup Full-fat coconut milk Can be replaced with any milk.
  • 1 cup Shredded sweetened coconut Use unsweetened for a healthier choice.
For the Glaze (Optional)
  • 1 cup Powdered sugar
  • 2-4 tablespoons Additional coconut milk Adjust consistency as needed.

Equipment

  • Loaf pan
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Coconut Loaf Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and flouring it.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Gradually add the dry ingredients into the wet mixture, alternating with coconut milk, mixing until just combined.
  6. Gently fold in the shredded coconut.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes until a skewer comes out clean.
  8. Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack.
  9. Whisk together powdered sugar and coconut milk until smooth, adjusting the consistency as necessary.
  10. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to keep the cake light and airy. Feel free to customize with lime zest or macadamia nuts.

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