Coconut Loaf Cake

Introduction

If you’re a fan of tropical flavors and indulgent desserts, this Coconut Loaf Cake is about to become your new favorite. Moist, tender, and bursting with coconut flavor, this loaf cake is versatile enough to serve for breakfast, brunch, afternoon tea, or as a decadent dessert. The recipe is simple to follow, yet it delivers a cake with a rich crumb and just the right amount of sweetness, perfectly complemented by an optional coconut glaze.

Coconut has a way of transporting you to warm, sunny places, and this loaf cake captures that tropical essence beautifully. It’s a cake that feels fancy enough for a special occasion but simple enough to bake on a weeknight when you’re craving something sweet and comforting.

Whether you’re serving it to family, taking it to a potluck, or slicing it for yourself alongside a cup of coffee, this Coconut Loaf Cake will delight anyone who loves moist, flavorful cakes with a tropical twist.

Why You’ll Love This Recipe

• Moist and tender: The combination of butter, coconut milk, and shredded coconut keeps the cake incredibly moist.
• Versatile serving options: Perfect for breakfast, brunch, dessert, or an afternoon snack.
• Simple to make: Uses everyday ingredients with easy steps that home bakers of all levels can follow.
• Customizable flavor: Optional additions like nuts, chocolate chips, or lime zest allow you to make it your own.
• Beautiful presentation: The glaze and coconut topping make this loaf look as good as it tastes.
• Make-ahead friendly: Keeps well at room temperature, in the fridge, or even frozen for later enjoyment.

Ingredients Breakdown

This recipe yields 1 loaf of Coconut Cake and uses ingredients organized by component:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat coconut milk
• ½ cup shredded sweetened coconut, plus more for topping

For the Optional Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons coconut milk (or milk)
• ½ teaspoon vanilla extract

Tools & Equipment Needed

• 9×5 inch loaf pan
• Measuring cups and spoons
• Mixing bowls (medium and large)
• Whisk
• Electric mixer or hand mixer for creaming butter and sugar
• Spatula for folding ingredients
• Wooden skewer or toothpick for doneness test
• Wire rack for cooling
• Small bowl and spoon for mixing glaze

Step-by-Step Instructions

1. Preheat and Prepare Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure your cake comes out cleanly after baking.

2. Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures your cake rises evenly and has a tender crumb.

3. Cream Butter and Sugar

In a large bowl, cream together 1 cup softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. This usually takes 3–5 minutes with an electric mixer on medium speed. Creaming is essential to incorporate air and create a soft cake texture.

4. Add Eggs

Beat in 3 large eggs, one at a time, mixing well after each addition. This helps maintain the structure and prevents curdling.

5. Add Vanilla

Stir in 1 teaspoon vanilla extract to enhance the flavor profile and balance the sweetness.

6. Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of coconut milk. Begin and end with dry ingredients. Mix until just combined after each addition to avoid overmixing, which can make the cake dense.

7. Fold in Coconut

Gently fold ½ cup shredded sweetened coconut into the batter until evenly distributed. This gives the cake its signature tropical flavor and chewy texture.

8. Pour and Bake

Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil to prevent burning.

9. Cool

Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely. Cooling properly is important, especially if you plan to add the glaze.

10. Prepare Optional Glaze

While the cake cools, whisk together 1 cup powdered sugar, 2–3 tablespoons coconut milk (or regular milk), and ½ teaspoon vanilla extract until smooth. Adjust the consistency by adding more liquid if necessary.

11. Glaze and Sprinkle

Once the cake has cooled completely, drizzle with the glaze and sprinkle additional shredded coconut on top for an extra layer of flavor and texture.

12. Serve

Slice and serve your Coconut Loaf Cake on a plate or with a cup of coffee or tea. Enjoy the moist, sweet coconut flavors in every bite.

Tips & Variations

Baking Tips

• Use room temperature ingredients for even mixing and a smooth batter.
• Do not overmix batter to prevent a dense cake.
• Measure flour accurately by spooning and leveling or using a kitchen scale.
• Always check doneness with a wooden skewer.

Flavor Variations

• Add ½ cup chopped nuts like pecans or macadamia for crunch.
• Incorporate chocolate chips for a chocolate-coconut twist.
• Use almond or rum extract instead of vanilla for a new flavor profile.
• Add lime zest for a tropical citrus note.
• For gluten-free baking, substitute all-purpose flour with a 1:1 gluten-free blend.

Flavor Profile

This Coconut Loaf Cake balances sweet, nutty, and tropical flavors. The butter provides richness, the coconut milk adds moisture and creaminess, and the shredded coconut delivers a subtle chewiness. The optional glaze creates a sweet, glossy finish that enhances both flavor and presentation. Each bite is tender, moist, and perfectly sweet—without being overwhelming.

Nutritional Overview (Per Serving)

• Calories: ~320–350 kcal
• Carbohydrates: 42 g
• Protein: 4 g
• Fat: 16 g
• Sugar: 28 g

Dietary Notes: Contains dairy and gluten (can be made gluten-free).

Make-Ahead & Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep covered for up to 5 days; bring to room temperature before serving for best texture.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

1. Can I use coconut oil instead of butter?
   Yes, but use a firm coconut oil and reduce the amount slightly to maintain texture.
2. Can I make this cake dairy-free?
   Replace butter with dairy-free margarine and coconut milk with full-fat canned coconut milk.
3. Why is my cake dense?
   Overmixing the batter or using cold ingredients can result in a dense loaf.
4. Can I double this recipe?
   Yes, but bake in two separate loaf pans to ensure even cooking.
5. Can I add other fruits?
   Yes, pineapple, mango, or berries complement the coconut flavor well.
6. How do I prevent the glaze from sliding off?
   Ensure the cake is completely cool before drizzling the glaze.

Cooking Timeline (At a Glance)

Task	Time
Prep	20 min
Bake	50–60 min
Cool	10–15 min
Glaze	5 min
Total	70–75 min

Serving Suggestions

• Serve sliced at breakfast with coffee or tea.
• Pair with fresh tropical fruit like pineapple or mango for brunch.
• Offer as a dessert with whipped cream or ice cream.

Ingredient Spotlight

Coconut Milk

• Full-fat coconut milk enriches the cake’s flavor and moisture.
• Choose a quality brand for best results; shake well before measuring.

Shredded Coconut

• Sweetened shredded coconut adds texture and flavor.
• Toast lightly for extra aroma and crunch if desired.

Pro Baking Tips

• Always cream butter and sugar thoroughly to create a light texture.
• Alternate dry and wet ingredients to prevent lumps and overmixing.
• Tent with foil if the top is browning too fast.
• Use a wire rack to cool completely to avoid soggy bottoms.

Storage & Freezing Guide

• Store leftover cake in an airtight container at room temperature or in the fridge.
• For freezing, wrap tightly in plastic wrap and then foil. Freeze for up to 2 months.
• Thaw overnight in the fridge and drizzle glaze just before serving.

Expanded Conclusion

This Coconut Loaf Cake is a tropical dream—moist, flavorful, and versatile enough for any occasion. From a simple breakfast treat to a show-stopping dessert, it brings a taste of the tropics into your kitchen. With its tender crumb, rich coconut flavor, and optional glaze, it’s a dessert that’s as beautiful as it is delicious.

Take the time to try this recipe, experiment with flavor variations, and share it with friends and family. You’ll find that it’s not only easy to make but also irresistible with every bite.

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