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Coconut Loaf Cake

Delicious Coconut Loaf Cake – Your Tropical Sweet Escape

Indulge in this moist Coconut Loaf Cake, a delightful baking adventure that brings tropical flavors to your table.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour swap with gluten-free flour for gluten-free option
  • 1 tablespoon baking powder ensure it's fresh
  • 0.5 teaspoon baking soda fresh is key for optimal results
  • 0.5 teaspoon salt essential for enhancing overall flavor
  • 0.5 cups unsalted butter substitute with coconut oil for dairy-free version
  • 1 cups granulated sugar coconut sugar can be used for a deeper flavor
  • 2 large eggs chia seeds or flaxseeds can replace for vegan options
  • 1 teaspoon vanilla extract almond extract can be an interesting alternative
  • 1 cups full-fat coconut milk light coconut milk can lighten it up
  • 1 cups shredded sweetened coconut opt for unsweetened for a less sweet outcome
For the Glaze
  • 1 cups powdered sugar can be replaced with a sweetener of your choice for low-sugar versions
  • 2-3 tablespoons additional coconut milk adjusts the glaze consistency
  • 0.5 teaspoon additional vanilla extract no cake should be complete without it

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions for Coconut Loaf Cake
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract until evenly blended.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until just combined.
  7. Gently fold in the shredded coconut until evenly distributed.
  8. Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a skewer inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  10. For the glaze, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. Adjust coconut milk for desired consistency.
  11. Once the cake has cooled, drizzle the glaze on top and optionally sprinkle with additional shredded coconut.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure that eggs, butter, and coconut milk are at room temperature before mixing. Avoid overmixing to keep the cake fluffy.

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