Coconut Loaf Cake Recipe

Introduction

This Coconut Loaf Cake is a moist and flavorful treat perfect for any occasion. With a tender crumb, rich coconut flavor, and a glossy coconut glaze, it’s sure to delight coconut lovers and cake fans alike.

Ingredients

• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsweetened coconut milk (canned)
• 1 cup shredded coconut (sweetened)
• 1 cup confectioners’ sugar
• 1/3 cup unsweetened coconut milk (canned)
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for about 3 minutes until light and fluffy.
3. Step 3: In a separate bowl, combine the flour, baking powder, and salt, stirring with a fork to mix well.
4. Step 4: Add the eggs one at a time to the butter mixture, beating just until incorporated after each addition.
5. Step 5: Beat in the vanilla and almond extracts.
6. Step 6: Turn the mixer to low speed and alternate adding the flour mixture and the 1/2 cup coconut milk, starting and ending with the flour mixture, until everything is combined.
7. Step 7: Scrape down the sides and bottom of the bowl to ensure an even batter.
8. Step 8: Fold in the shredded coconut with a spatula and give the batter one final gentle mix.
9. Step 9: Prepare a loaf pan by buttering it and lining it with a strip of parchment paper for easy removal.
10. Step 10: Pour the batter into the loaf pan, spreading it out evenly. Bake for 1 to 1 1/2 hours. Check doneness by inserting a toothpick into the center; it should come out almost clean. The top should be golden brown.
11. Step 11: For the coconut glaze, combine the confectioners’ sugar, 1/3 cup coconut milk, and 1 tsp vanilla extract in a small bowl. Whisk until smooth.
12. Step 12: After the cake has cooled for 10-15 minutes, pour the glaze evenly over the top.
13. Step 13: Sprinkle additional shredded coconut on top of the glaze for a beautiful finish.

Tips & Variations

• Use sweetened shredded coconut for a touch of extra sweetness and chewy texture.
• Replace almond extract with more vanilla if you prefer a simpler flavor profile.
• Allow the cake to cool completely before glazing if you want a thicker glaze layer.
• Try toasting some shredded coconut lightly and sprinkling it on top for added crunch and a nutty flavor.

Storage

Store the coconut loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a microwave or bring to room temperature before serving to enjoy the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of coconut milk?

Yes, you can substitute regular milk or a non-dairy alternative like almond or soy milk, but the coconut flavor will be less pronounced.

How do I know when the cake is fully baked?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out almost clean, with only a few moist crumbs attached. If the toothpick is wet with batter, continue baking and check every 10 minutes.

Coconut Loaf Cake Recipe

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★★★★★

4.9 from 142 reviews

• Author: Charlotte
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (8 to 10 slices) 1x

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Description

This Coconut Loaf Cake is a moist and flavorful treat featuring a tender crumb infused with coconut milk and shredded coconut. Topped with a sweet coconut glaze and extra shredded coconut, it’s perfect for coconut lovers looking for a delightful dessert or snack. Baked to golden perfection, this loaf combines the rich flavors of butter, vanilla, and almond extract with the tropical taste of coconut for a wonderfully satisfying cake.

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Ingredients

Scale 1x2x3x

Cake

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup unsweetened coconut milk (canned)
• 1 cup shredded coconut (sweetened)

Glaze

• 1 cup confectioners’ sugar
• 1/3 cup unsweetened coconut milk (canned)
• 1 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
2. Beat Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar together for about 3 minutes until creamy and fluffy.
3. Mix Dry Ingredients: In a separate bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon salt. Stir them with a fork to evenly distribute.
4. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating just enough to incorporate each before adding the next.
5. Beat in Extracts: Mix in 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract until combined.
6. Combine Flour and Coconut Milk: With the mixer on low speed, alternate adding the dry flour mixture and 1/2 cup unsweetened coconut milk to the batter, mixing until just combined after each addition.
7. Scrape Bowl: Use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are integrated.
8. Add Shredded Coconut: Stir in 1 cup of sweetened shredded coconut with a quick mix to evenly distribute.
9. Prepare Loaf Pan: Butter a ceramic loaf pan and line it with a strip of parchment paper for easy release.
10. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 1 to 1 1/2 hours. Check doneness by inserting a toothpick in the center—it should come out almost clean. The top should be golden brown. Adjust baking time as needed depending on your oven.
11. Make the Coconut Glaze: In a small bowl, whisk together 1 cup confectioners’ sugar, 1/3 cup unsweetened coconut milk, and 1 teaspoon vanilla extract until smooth and pourable.
12. Glaze the Cake: Allow the loaf to cool for 10-15 minutes before pouring the glaze evenly over the top.
13. Add Final Topping: Sprinkle additional shredded coconut over the glazed cake for an extra coconutty finish.

Notes

• Check the cake for doneness starting at 1 hour of baking to prevent overcooking.
• Using parchment paper helps remove the loaf easily without sticking or breaking.
• The almond extract enhances the flavor but can be omitted if unavailable.
• Sweetened shredded coconut is used in the batter and for topping to add a touch of sweetness and texture.
• The glaze adds moisture and a sweet finish, so resist skipping it for best results.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut loaf cake, coconut cake, baked coconut cake, coconut glaze cake, loaf cake recipe, tropical dessert