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Coconut Loaf Cake

Coconut Loaf Cake: Your Ultimate Tropical Escape Treat

This Coconut Loaf Cake is a heavenly blend of moisture and coconut flavor, perfect for any gathering or indulgent treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Cakes
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for gluten-free version.
  • 1 teaspoon baking powder Ensure it’s fresh for the best rise.
  • 1/2 teaspoon baking soda Do not interchange with baking powder.
  • 1/2 teaspoon salt Enhances all the flavor.
  • 1/2 cup unsalted butter Substitute with coconut oil for a dairy-free alternative.
  • 1 cup granulated sugar Coconut sugar can serve as a healthier swap.
  • 2 large eggs Flax eggs can replace for a vegan option.
  • 1 teaspoon vanilla extract Opt for pure vanilla for best taste.
  • 1 cup full-fat coconut milk Choose almond milk for a lighter alternative.
  • 1 cup shredded sweetened coconut Can be omitted if you prefer less coconut.
For the Glaze
  • 1 cup powdered sugar Powdered erythritol makes a low-sugar alternative.
  • 2 tablespoons coconut milk Use additional milk to adjust consistency if necessary.

Equipment

  • 9×5 inch loaf pan
  • Mixing Bowl
  • Electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Coconut Loaf Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray before dusting it lightly with flour.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  3. In a separate large bowl, beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add 2 large eggs to the mixture one at a time, mixing well after each addition.
  5. Pour in 1 teaspoon of vanilla extract and mix until fully combined.
  6. Gradually add dry ingredients to the wet mixture, alternating with 1 cup of full-fat coconut milk, mixing just until combined.
  7. Fold in 1 cup of shredded sweetened coconut gently.
  8. Transfer the batter to the prepared loaf pan and bake for 50-60 minutes.
  9. Allow the Coconut Loaf Cake to cool in the pan for about 10-15 minutes before flipping it onto a wire rack to cool completely.
  10. Whisk together 1 cup of powdered sugar, 2 tablespoons of coconut milk, and a splash of vanilla extract to create the glaze.
  11. Drizzle the glaze over the cooled cake and sprinkle extra shredded coconut on top.
  12. Slice and serve your Coconut Loaf Cake at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Avoid overmixing to maintain a light texture.

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