Coconut Loaf Cake: The Ultimate Recipe for a Tropical Treat Recipe
This Coconut Loaf Cake is a moist and flavorful tropical treat featuring a tender crumb infused with coconut milk and shredded coconut. Perfectly baked to golden perfection, it offers a delightful balance of sweetness with a smooth coconut glaze and a sprinkle of shredded coconut on top. Ideal for any occasion, this loaf cake brings a taste of the tropics to your table.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American with Tropical Influence
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 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
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step helps create a tender texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
- Stir in Vanilla: Add the vanilla extract to the butter and egg mixture, mixing just until combined for added flavor.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients, mixing gently after each addition to avoid overmixing which can toughen the cake.
- Fold in Coconut: Carefully fold the shredded sweetened coconut into the batter until evenly distributed.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the cake browns too quickly, tent it loosely with foil to prevent burning.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack to cool completely, preventing sogginess and ensuring a firm structure.
- Prepare Optional Glaze: While the cake cools, whisk together the powdered sugar, coconut milk (or regular milk), and vanilla extract until smooth. Adjust the consistency by adding more liquid if necessary for drizzling.
- Glaze and Garnish: Once the cake is completely cool, drizzle the prepared glaze over the top and sprinkle with additional shredded coconut for an appealing finish and enhanced coconut flavor.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
- If you prefer a less sweet glaze, reduce the powdered sugar or use less glaze overall.
- You can toast the shredded coconut before folding it into the batter for a nuttier flavor.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- This cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before glazing.
Keywords: Coconut loaf cake, tropical cake, coconut milk cake, moist loaf cake, coconut dessert
