The Best Coconut Loaf Cake: A Moist, Flavorful Delight

Why You’ll Love The Best Coconut Loaf Cake Recipe

This Coconut Loaf Cake is a true coconut lover’s dream. Not only does it feature the sweet, tropical flavor of coconut in the batter, but it also gets a dose of coconut from the glaze that adds a perfect finishing touch. The cake itself is incredibly moist, thanks to ingredients like coconut milk and shredded coconut, making it melt-in-your-mouth delicious. It’s an easy-to-make dessert that requires simple ingredients and will leave you with a cake that’s full of flavor. Plus, it’s versatile enough to pair with a cup of coffee or tea, making it the ideal snack or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup coconut milk (full-fat for the best richness)

• 1 cup shredded sweetened coconut

For the glaze:

• 1/4 cup coconut milk

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

Directions

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. Set aside.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Incorporate the Coconut Milk and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in alternating batches with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.

6. Fold in the Shredded Coconut: Gently fold in the shredded coconut to ensure it’s evenly distributed throughout the batter.

7. Pour the Batter into the Pan: Transfer the batter into the prepared loaf pan and spread it out evenly.

8. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake and check for doneness around 50 minutes to ensure it doesn’t overbake.

9. Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

10. Prepare the Glaze: While the cake is cooling, whisk together the coconut milk, powdered sugar, and vanilla extract until smooth.

11. Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.

12. Serve and Enjoy: Slice the cake and enjoy the moist, coconut-flavored goodness of your homemade loaf cake!

Servings and Timing

• Servings: 8-10 slices

• Prep time: 15 minutes

• Cook time: 50-60 minutes

• Total time: 1 hour 10 minutes

Variations

• Coconut Flakes: For an extra coconut crunch, sprinkle some toasted coconut flakes on top of the cake before drizzling with the glaze.

• Add Lime Zest: A teaspoon of lime zest in the batter or glaze can add a refreshing citrusy note that complements the coconut beautifully.

• Make it Dairy-Free: Swap the butter for dairy-free margarine and the coconut milk for a dairy-free variety, such as almond or oat milk.

• Add White Chocolate: For a touch of sweetness, fold in white chocolate chips into the batter along with the shredded coconut.

• Tropical Twist: Add diced pineapple or mango to the batter to give the cake an even more tropical flavor.

Storage/Reheating

• Storage: Store the Coconut Loaf Cake in an airtight container at room temperature for up to 3-4 days. You can also store it in the fridge for up to a week if you prefer a firmer texture.

• Reheating: If you’d like to enjoy the cake warm, simply microwave a slice for 10-15 seconds or reheat it in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I make this cake without the glaze?

Yes, the cake is delicious on its own, but the glaze adds a nice sweetness and extra coconut flavor. If you prefer a less sweet version, feel free to skip the glaze.

Can I use unsweetened shredded coconut?

You can use unsweetened shredded coconut, but the cake will be less sweet. If you use unsweetened coconut, you might want to add a little more sugar to the batter to balance the flavors.

How can I make the cake extra moist?

The coconut milk and shredded coconut already help keep the cake moist, but to add extra moisture, you can try adding a tablespoon of sour cream or Greek yogurt to the batter.

Can I use a different pan size?

If you use a different size loaf pan, the baking time may vary. A larger pan will require less baking time, and a smaller pan will require more. Keep an eye on the cake and test it with a toothpick to ensure it’s done.

Can I freeze this cake?

Yes, you can freeze the Coconut Loaf Cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices.

Can I add other fruits to this cake?

Yes, you can fold in fruits like pineapple, bananas, or even berries. Just be sure to reduce the amount of liquid slightly to compensate for the added moisture from the fruit.

Can I make this cake in a bundt pan?

Yes, you can bake this cake in a bundt pan. The baking time will likely be a bit longer, so be sure to check it with a toothpick after 60 minutes.

Can I make this cake ahead of time?

Yes, this cake stores well for a few days and even improves in flavor after a day or two. Just keep it covered to maintain its moisture.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for this recipe. Just be sure to mix the batter until it’s smooth and well combined.

What can I serve with this cake?

This Coconut Loaf Cake is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of ice cream, or fresh fruit like strawberries or pineapple for a tropical dessert experience.

Conclusion

This Coconut Loaf Cake is a simple yet stunning dessert that’s perfect for any occasion. Its moist, tender crumb, combined with the rich coconut flavor and sweet glaze, makes it an unforgettable treat. Whether you’re a coconut fan or new to this tropical flavor, this cake will leave you craving more. Try it today and enjoy the delicious, comforting flavor of homemade coconut cake!