Welcome to your new favorite dessert! This delightful coconut loaf cake is incredibly moist and bursting with rich, authentic coconut flavor. It’s truly a simple, crowd-pleasing dessert that’s perfect for any occasion, from a casual coffee break to a special brunch. Get ready to bake a tender, flavorful treat that everyone will adore.
Table of Contents
Why You’ll Love This Coconut Loaf Cake
You’ll quickly fall for this amazing coconut cake, and here’s why:
- Buttery, Moist Texture: Every slice melts in your mouth, thanks to the perfect balance of butter and coconut milk. This truly is a supremely moist coconut loaf cake.
- Rich Coconut Flavor: We use both shredded coconut and coconut milk to ensure an intense, tropical taste that’s absolutely irresistible.
- Simple Preparation: Our step-by-step instructions make this a beginner-friendly recipe, perfect for busy parents and new bakers alike.
- Versatile Treat: It’s ideal for breakfast, an afternoon snack, or a light dessert. Enjoy this loaf anytime a craving strikes.
- Easy to Adapt: The base recipe is flexible, allowing you to easily adjust it for various preferences or ingredients you have on hand.
Ingredients
Gather these simple ingredients to bake your delicious coconut loaf cake:
- Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- Coconut Products:
- 1/2 cup unsweetened coconut milk, canned
- 1 cup shredded coconut, sweetened
- For the Coconut Glaze:
- 1 cup confectioners’ sugar
- 1/3 cup unsweetened coconut milk, canned
- 1 tsp vanilla extract
Notes & Substitutions
- Using room temperature butter and eggs is crucial for achieving the best texture and emulsification in your batter, as cold ingredients can lead to a less cohesive mixture.
- For the coconut milk, opt for full-fat canned varieties; they add richness and moisture that light coconut milk cannot replicate. This helps create a truly moist coconut loaf cake.
- If you prefer a dairy-free option, substitute the butter with a good quality vegan butter or a neutral oil like canola or vegetable oil. You can also swap the all-purpose flour for a 1:1 gluten-free baking blend if needed.
- For the shredded coconut, sweetened adds more moisture and flavor, but unsweetened works too if you prefer less sweetness.
- Feel free to use coconut extract or vanilla bean paste instead of or in addition to the specified extracts for different flavor profiles.
Equipment
Having the right tools makes baking this coconut loaf cake even easier.
- Loaf pan: A 9×5 inch pan is standard.
- Mixing bowls: One large for wet, one medium for dry ingredients.
- Electric mixer: Stand mixer with paddle attachment or a hand mixer.
- Parchment paper: For lining the pan, ensuring easy removal.
- Rubber spatula: For scraping bowls and folding ingredients.
- Measuring cups and spoons: Essential for accurate measurements.
- Wire cooling rack: For cooling the cake evenly.
Instructions For The Best Coconut Loaf Cake
Baking this coconut loaf cake is straightforward. Just follow these steps for a perfectly baked treat.
Prepare the Cake Batter
- First, preheat your oven to 350 degrees Fahrenheit (175°C). Prepare a 9×5 inch loaf pan by greasing it and lining the bottom with a strip of parchment paper, allowing some overhang for easy removal. This ensures your loaf cake won’t stick.
- In a separate medium bowl, combine the all-purpose flour, baking powder, and salt. Stir them together with a fork until well mixed. Set this dry mixture aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together for about 3 minutes on medium speed. The mixture should become light and fluffy. This creaming process adds air, contributing to a tender crumb in your delicious coconut loaf cake.
- Next, add the large eggs one at a time, beating just until each egg is incorporated before adding the next. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.
- Reduce the mixer speed to low. Alternate adding the flour mixture and the unsweetened canned coconut milk to the wet ingredients.
- Begin and end with the flour mixture, adding about one-third of the dry ingredients, then half of the coconut milk, then another third of the dry, the remaining coconut milk, and finally the last third of the dry ingredients. Mix only until just combined; do not overmix.
- Remove the bowl from the mixer and gently fold in the shredded coconut using a rubber spatula. Mix just enough to distribute the coconut evenly throughout the batter. Pour the batter into your prepared loaf pan, spreading it evenly with the spatula.
Bake the Loaf Cake
- Bake the loaf cake in the preheated oven for about 1 hour to 1 hour and 30 minutes. Baking time will vary significantly between ovens, so stay vigilant. The top of the cake should be a beautiful golden brown, and the edges will begin to pull away slightly from the sides of the pan.
- To check for doneness, insert a wooden toothpick or a thin knife into the center of the loaf. If it comes out clean or with only a few moist crumbs attached, your cake is ready. If it’s not fully baked, it risks sinking in the middle after cooling.
- Once baked, remove the pan from the oven and let the coconut loaf cake cool in the pan for 10-15 minutes on a wire rack. Then, use the parchment paper overhang to carefully lift the cake out of the pan and transfer it directly to the wire rack to cool completely.
Make the Coconut Glaze
- While your loaf cake cools, prepare the delightful coconut glaze. In a small bowl, combine the confectioners’ sugar, unsweetened canned coconut milk, and vanilla extract.
- Whisk these ingredients together with a fork until the mixture is completely smooth and free of lumps. The consistency should be pourable but not too thin.
- Once the coconut loaf cake has cooled for at least 10-15 minutes (or completely for a thicker glaze), pour or drizzle the smooth coconut glaze generously over the top. The glaze will set as it cools, adding another layer of sweet coconut flavor and a lovely finish.
- Optionally, sprinkle some extra shredded coconut on top of the glaze while it’s still wet for an extra touch of tropical flair and texture.
Pro Tips
- Achieving the perfect, moist coconut loaf cake is easy with these simple tips. Don’t overbake your cake; start checking for doneness at the earlier end of the baking time.
- For perfectly measured flour, spoon it into your measuring cup and level it off with a straight edge rather than scooping directly.
- To ensure an intense coconut flavor, use good quality full-fat canned coconut milk and consider adding a touch of coconut extract alongside the vanilla and almond.
- If your loaf cake cracks on top, don’t worry, it’s completely normal and often a sign of a good rise. A sunken middle usually means it was underbaked.
- For a beautiful glaze, adjust the consistency with small additions of coconut milk or confectioners’ sugar until it drizzles smoothly.
- If using a ceramic loaf pan, remember it retains heat longer than metal, potentially requiring a slightly longer bake time or a lower oven temperature toward the end.
Serving Suggestions & Storage
- This delightful coconut loaf cake is incredibly versatile and delicious in many ways. Serve it slightly warm for a truly comforting treat, perhaps alongside a freshly brewed cup of coffee or tea.
- It’s also a fantastic addition to a brunch spread, adding a touch of sweetness and tropical flavor. For an extra special touch, pair slices with fresh berries, sliced mango, or a dollop of whipped cream.
Storage Instructions
- Store your cooled coconut loaf cake in an airtight container at room temperature for up to 3-4 days. To extend its freshness, especially in warmer climates, you can refrigerate the cake for up to a week.
- For longer preservation, slice the cake and wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep in the freezer for up to 2-3 months. Thaw frozen slices at room temperature or warm gently in the microwave for a quick treat.
Recipe Variations
Get creative with your homemade coconut loaf cake!
- Citrus Zest: Add the zest of one lime or orange to the batter for a bright, fresh twist.
- Nuts: Fold in 1/2 cup of chopped macadamia nuts or pecans for added crunch and flavor.
- Fruits: Incorporate 1/2 cup of finely diced fresh pineapple or mango into the batter for an extra tropical burst.
- Different Glazes: Experiment with a simple lemon glaze or a rich cream cheese frosting instead of the coconut glaze.
Nutrition Information
This coconut loaf cake offers a delightful balance of taste and energy.
| Name | Value |
|---|---|
| Calories | 424 kcal |
| Carbohydrates | 52 g |
| Protein | 4 g |
| Fat | 23 g |
| Saturated Fat | 16 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 87 mg |
| Sodium | 237 mg |
| Potassium | 126 mg |
| Fiber | 1 g |
| Sugar | 39 g |
| Vitamin A | 540 IU |
| Vitamin C | 1 mg |
| Calcium | 25 mg |
| Iron | 1 mg |
Disclaimer: Nutritional information is an approximation and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Why is my coconut loaf cake dry?
A dry loaf cake is often caused by over-measuring flour or overbaking. Ensure you spoon and level your flour, and start checking for doneness at the minimum bake time.
How do you store a coconut loaf cake?
Store it in an airtight container at room temperature for 3-4 days, in the refrigerator for up to a week, or freeze individual slices for up to 3 months.
Why does my loaf cake crack on top?
A cracked top is perfectly normal! It means your cake rose beautifully and the crust set before the inside finished expanding.
Conclusion
You now have all the tools to bake a truly amazing coconut loaf cake that’s both simple to make and incredibly delicious.
Its moist texture and rich coconut flavor make it an instant favorite, perfect for any occasion or just a sweet craving. We hope you enjoy bringing this tropical treat to your kitchen. Get baking and share the joy of this delightful homemade loaf!
Coconut Loaf Cake
This coconut loaf cake is ultra-moist, rich in tropical flavor, and topped with a luscious coconut glaze. Perfect for brunch, dessert, or a cozy coffee break.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, mix flour, baking powder, and salt. Set aside.
- In a mixer, beat softened butter and sugar for 3 minutes until light and fluffy.
- Add eggs one at a time, then beat in vanilla and almond extracts.
- On low speed, alternate adding flour mixture and coconut milk, starting and ending with flour.
- Fold in shredded coconut by hand. Pour batter into prepared pan.
- Bake 60–90 minutes until golden and a toothpick comes out clean. Cool in pan 10–15 minutes, then transfer to wire rack.
- Mix confectioners’ sugar, coconut milk, and vanilla for the glaze. Whisk until smooth.
- Drizzle glaze over cooled cake. Optionally sprinkle extra coconut on top.
Nutrition
Notes
- Use full-fat canned coconut milk for maximum richness.
- Room temperature butter and eggs ensure a cohesive batter.
- Almond extract adds depth—adjust to taste.
