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Coconut Loaf Cake Recipe

★★★★★

4.9 from 142 reviews
  • Author: Charlotte
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (8 to 10 slices) 1x

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.

Ingredients

Scale

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

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

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Find it online: https://tastyadventureguide.com/coconut-loaf-cake-recipe/