Coconut Loaf Cake is a delightful, moist, and easy-to-make dessert perfect for any occasion. Packed with the rich flavor of coconut, it’s ideal as a tea-time snack, a dessert after a meal, or even as a treat for a special celebration.
Ingredients
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) coconut milk
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (50g) shredded coconut (unsweetened or sweetened)
For the Topping:
- 2 tablespoons shredded coconut (for garnish)
- 1/4 cup (60ml) coconut milk or a glaze made with powdered sugar and coconut milk (optional)
Preparation Time
- Preparation Time: 15 minutes
- Baking Time: 40–45 minutes
- Total Time: 1 hour
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
Step 2: Prepare the Batter
In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until the mixture is light and creamy.
Slowly add the vegetable oil and coconut milk to the mixture, whisking until well combined.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the shredded coconut gently using a spatula.
Step 3: Bake the Cake
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Step 4: Add the Topping
Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack.
Brush the top of the cake with coconut milk or drizzle with a glaze made of powdered sugar and coconut milk for added moisture and flavor. Sprinkle with shredded coconut as a garnish.
Tips for Success
Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cake tender.
Coconut Variation: For a nuttier flavor, toast the shredded coconut before adding it to the batter.
Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version of this cake.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze for Later: Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.
Nutritional Information (Per Slice – Based on 10 Slices)
- Calories: 220
- Carbohydrates: 28g
- Protein: 3g
- Fat: 11g
- Fiber: 1g
- Sugar: 15g
Conclusion
This Coconut Loaf Cake is a simple yet indulgent dessert that will become a family favorite. Its moist texture and rich coconut flavor make it stand out from regular cakes. Whether served plain, topped with a glaze, or accompanied by a scoop of vanilla ice cream, this cake is sure to satisfy your sweet tooth. Try it today and enjoy a slice of tropical heaven!