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Coconut Loaf Cake

Coconut Loaf Cake: Moist, Buttery Bliss for Any Occasion

Coconut Loaf Cake is a delightful blend of moisture and butteriness, perfect for any occasion and easily adaptable for dietary needs.
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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 for gluten-free option.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter Swap for coconut oil for dairy-free version.
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup full-fat coconut milk Almond milk can be used for a nutty variation.
  • 1 cup shredded sweetened coconut
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons coconut milk Regular milk can be used as a substitute.
  • 1 teaspoon vanilla extract For glaze.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowl
  • Hand Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and dust with flour.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl.
  3. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract into the batter.
  6. Gradually mix in the dry ingredients alternately with the coconut milk, starting and ending with the dry ingredients.
  7. Gently fold in the shredded sweetened coconut.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50–60 minutes until a skewer inserted comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  11. Whisk together the ingredients for the glaze until smooth.
  12. Drizzle the glaze over the cooled cake and optionally sprinkle with more shredded coconut.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 25mgIron: 1mg

Notes

Ensure room temperature for butter and eggs for better incorporation. Avoid overmixing to maintain a light texture.

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