Coconut Loaf Cake: The Ultimate Recipe for a Tropical Treat

Picture this: A soft, golden loaf cake that’s rich with the flavors of coconut, with a light and airy texture that melts in your mouth. This Coconut Loaf Cake is not just a dessert; it’s a slice of paradise that you can enjoy any time, whether you’re sharing it with friends or indulging alone with a cup of coffee.

What makes this cake so special is the abundance of coconut goodness. With shredded coconut mixed into the batter and a luscious coconut milk glaze on top, it captures the essence of a tropical treat. This cake is perfect for celebrations, brunches, or just when you need a little something sweet to brighten your day.

Here are a few top reasons to whip up this Coconut Loaf Cake:

• Deliciously unique flavor: It’s not your everyday cake; the coconut gives it a fresh, exotic twist.
• Easy to make: Simple ingredients and straightforward steps mean that even beginner bakers can make it shine.
• Perfect for sharing: Great for family gatherings or potlucks, this cake will impress your friends and family.

Why You’ll Love This Recipe

• Ready in about an hour: Perfect for quick baking projects.
• Made with pantry staples: You likely have most of these ingredients already!
• Great for any occasion: Ideal for brunch, dessert, or just because.
• Naturally moist and flavorful: The coconut keeps this cake moist and satisfying.

Ingredients for Coconut Loaf Cake

• 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

Step-by-Step Instructions for Coconut Loaf Cake

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the coconut milk, starting and ending with the flour mixture.
6. Fold in the shredded coconut until well combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar, coconut milk, and vanilla extract in a bowl. Drizzle over the cooled cake and top with extra shredded coconut.

Tips for Success

• Use room temperature ingredients: This ensures everything mixes together smoothly.
• Measure flour correctly: Scoop and level off your flour for the best results; too much flour can make the cake dense.
• Don’t skip the glaze: It adds extra flavor and moisture to the cake.

Substitutions & Variations of Coconut Loaf Cake

To Make It Vegan/Gluten-Free: Substitute the eggs with flax eggs or applesauce, and use gluten-free flour instead of all-purpose flour.

Variations: Stir in some crushed pineapple for a fruity twist, or fold in chocolate chips for an extra indulgence.

Storage Instructions for Coconut Loaf Cake

Refrigerator: Store leftovers in an airtight container for up to 5 days. The cake tastes great chilled or at room temperature.

Freezer: This cake freezes well for up to 3 months. Wrap slices in plastic wrap and place them in a freezer-safe container for easy access.

Make-Ahead: Bake the cake a day ahead of time. It allows the flavors to meld beautifully!

Frequently Asked Questions (FAQ) for Coconut Loaf Cake

Can I substitute coconut milk with regular milk?
Yes, but using coconut milk enhances the coconut flavor and keeps the cake moist.

How can I add more coconut flavor?
You could add a bit of coconut extract to the batter or use toasted coconut for the topping.

Is there a way to make this cake dairy-free?
Absolutely! Use a dairy-free butter and coconut milk for a delicious result.

Final Toughts

A slice of Coconut Loaf Cake is like taking a mini vacation right in your kitchen. Whether you’re hosting friends or just treating yourself, this cake brings a taste of the tropics to your table. Ready to bake? Share your thoughts in the comments and let us know how many stars you’d give this delightful recipe!

Coconut Loaf Cake

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A delicious and easy Coconut Loaf Cake rich with coconut flavors and a light, airy texture, perfect for celebrations or a sweet treat any time.

• Total Time: 70 minutes
• Yield: 10 servings

Ingredients

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• 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

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the coconut milk, starting and ending with the flour mixture.
6. Fold in the shredded coconut until well combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar, coconut milk, and vanilla extract in a bowl. Drizzle over the cooled cake and top with extra shredded coconut.

Notes

Use room temperature ingredients for best results, measure flour correctly, and don’t skip the glaze.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical
• Diet: Vegetarian