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Coconut Loaf Cake

Moist Coconut Loaf Cake: Your New Favorite Tropical Treat

Indulge in this Moist Coconut Loaf Cake, a delightful and versatile dessert that captures tropical flavors in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 tbsp baking powder critical for proper rising
  • 1 tsp baking soda make sure it's fresh for optimal effect
  • 1 tsp salt essential for taste depth
  • 1 cup unsalted butter substitute with coconut oil for a dairy-free option
  • 1.5 cups granulated sugar brown sugar can add a deeper flavor
  • 4 large eggs ensure they are at room temperature
  • 2 tsp vanilla extract almond extract is a viable substitute
  • 1 cup full-fat coconut milk substitute with any plant-based milk for a dairy-free option
  • 1 cup shredded sweetened coconut use unsweetened for less sweetness if preferred
For the Glaze
  • 1 cup powdered sugar can be replaced with a sugar alternative for a lower-calorie option
  • 2 tbsp coconut milk any type of milk can work as a substitute

Equipment

  • Loaf Pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it and lightly flouring it.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the coconut milk, folding gently.
  6. Fold in the shredded coconut until fully incorporated.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
  9. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  10. Prepare the optional glaze by whisking together the powdered sugar, coconut milk, and vanilla extract.
  11. Drizzle the glaze over the cooled cake and sprinkle additional shredded coconut if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to maintain a soft crumb. Experiment with toppings to personalize your Coconut Loaf Cake.

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