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Coconut Loaf Cake

Moist Coconut Loaf Cake for a Tropical Taste Escape

This Coconut Loaf Cake is a tropical delight, perfect for any occasion, with a moist crumb and endless customization options.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1 tsp Baking Soda Reacts with acidic ingredients.
  • 1 tsp Salt Use kosher or sea salt for better taste.
  • 1/2 cup Unsalted Butter Substitute with coconut oil for dairy-free.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 3 large Eggs Flax eggs work as a vegan alternative.
  • 1 tsp Vanilla Extract Almond extract can create a unique twist.
  • 1 cup Full-Fat Coconut Milk Any plant-based milk can be a substitute.
  • 1 cup Shredded Sweetened Coconut Use unsweetened coconut to keep it less sweet.
For the Glaze (Optional)
  • 1 cup Powdered Sugar Can be omitted if desired.
  • 2 tbsp Coconut Milk Adjust for desired consistency.

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • Electric Mixer

Method
 

Step‑by‑Step Instructions for Coconut Loaf Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Combine flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat softened butter and granulated sugar until light and fluffy in a large bowl.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Gradually add dry ingredients to the butter mixture alternately with coconut milk.
  6. Gently fold in shredded coconut.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes.
  8. Let the cake cool in the pan for 10-15 minutes.
  9. Whisk powdered sugar and coconut milk together until smooth for the glaze.
  10. Drizzle glaze over cooled cake and sprinkle with more shredded coconut.
  11. Slice the cake and serve as a delightful dessert or treat.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to keep the cake light and airy.

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