The Best Coconut Loaf Cake: A Moist, Flavorful Delight
This Coconut Loaf Cake is a moist and fluffy dessert, perfect for coconut lovers! With a rich coconut flavor throughout, a hint of vanilla, and a delicate crumb, this cake is easy to make and ideal for any occasion. Serve it for breakfast, tea time, or as a sweet treat after dinner.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk (or regular milk)
- 1/2 cup shredded unsweetened coconut
- 1/4 cup coconut oil, melted
- 1/2 cup desiccated coconut (optional for topping)
Instructions
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add Wet Ingredients:
- Add the coconut milk and melted coconut oil to the wet ingredients and mix until combined.
- Combine with Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut for added texture and flavor.
- Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too quickly, tent it with foil during the last 10 minutes of baking.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cool, sprinkle the top with desiccated coconut if desired for an extra coconut touch.
- Enjoy:
- Slice and enjoy this delicious coconut loaf cake with a cup of tea or coffee, or serve as a dessert at any occasion!
Notes
- For an extra coconut flavor boost, you can add a handful of coconut flakes on top of the cake before baking.
- If you prefer a slightly sweeter loaf, you can drizzle a simple glaze over the cake made from powdered sugar and coconut milk.
- The loaf keeps well for a few days when stored in an airtight container at room temperature.
