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Coconut Loaf Cake: The Ultimate Recipe for a Tropical Treat Recipe

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★★★★★

4.8 from 107 reviews

This Coconut Loaf Cake is a moist and tender tropical treat perfect for coconut lovers. Made with rich coconut milk and shredded sweetened coconut, it’s baked to golden perfection and topped with a delicate coconut glaze and extra shredded coconut for a delightful finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1/2 cup shredded sweetened coconut, plus more for topping

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons coconut milk (or milk)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to ensure the cake releases easily after baking.
  2. Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to evenly distribute the leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3-5 minutes and is critical for a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps to create a smooth and homogenous batter.
  5. Vanilla: Stir in the vanilla extract to infuse the batter with sweet aromatic flavor.
  6. Alternate Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix gently and just until combined after each addition to avoid overmixing, which can make the cake dense.
  7. Fold in Coconut: Gently fold in the shredded sweetened coconut using a spatula to evenly disperse through the batter without deflating it.
  8. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
  9. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. If the top browns too quickly, tent the cake with foil to prevent burning.
  10. Cool: Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This prevents sogginess and helps the cake set properly.
  11. Optional Glaze: While the cake cools, whisk together powdered sugar, coconut milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency by adding more liquid if necessary.
  12. Glaze and Sprinkle: Once the cake is fully cooled, drizzle the coconut glaze over the top and sprinkle with additional shredded coconut for an extra burst of texture and flavor.
  13. Serve: Slice the cake and serve as a delightful tropical dessert or snack with tea or coffee.

Notes

  • You can substitute sweetened shredded coconut with unsweetened if you prefer a less sweet cake.
  • Ensure the butter is softened but not melted for optimal creaming.
  • Use full-fat coconut milk for the richest flavor and texture.
  • If the top begins to brown too quickly during baking, tent the cake with foil to prevent burning.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: coconut loaf cake, tropical cake, coconut dessert, coconut milk cake, homemade loaf cake, moist coconut cake, coconut glaze

Find it online: https://bakedbylisa.com/coconut-loaf-cake-the-ultimate-recipe-for-a-tropical-treat-recipe/