Coconut Loaf Cake

Why You’ll Love This Recipe

This Coconut Loaf Cake is a perfect balance of buttery richness and coconut sweetness. The texture is light yet moist, thanks to the coconut milk and shredded coconut. The cake is easy to make, and the glaze adds a beautiful glossy finish and extra coconut flavor. Whether you’re baking it for a special occasion or just treating yourself, this loaf cake is sure to be a hit. Plus, the coconut glaze provides the perfect finishing touch that makes this cake extra special.

Ingredients

For the Cake:

• 1 cup unsalted butter

• 1½ cups granulated sugar

• 3 large eggs

• ½ teaspoon vanilla extract

• ½ teaspoon almond extract

• 1½ cups all-purpose flour

• ½ teaspoon baking powder

• 1 teaspoon salt

• ½ cup unsweetened coconut milk (canned)

• 1 cup shredded coconut (sweetened)

For the Coconut Glaze:

• 1 cup confectioners’ sugar

• ⅓ cup unsweetened coconut milk (canned)

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. In an electric mixer with the paddle attachment, beat butter and sugar for about 3 minutes, until light and fluffy.

3. While the butter and sugar are beating, combine flour, baking powder, and salt in a bowl and stir with a fork.

4. Add one egg at a time to the butter mixture, beating just to incorporate after each addition.

5. Beat in the vanilla and almond extracts.

6. Turn the mixer to low and alternate adding the flour mixture and coconut milk, mixing just until combined.

7. Scrape the sides and bottom of the bowl, then fold in the shredded coconut.

8. Prepare a loaf pan by lining it with parchment paper and buttering it. Pour the batter into the pan, spreading it evenly.

9. Bake for 1 hour to 1½ hours, checking with a toothpick to ensure the center is cooked. If the toothpick comes out clean and the top is golden brown, the cake is done. If not, continue baking until it is fully cooked.

10. While the cake cools for 10-15 minutes, prepare the glaze by whisking together the confectioners’ sugar, coconut milk, and vanilla extract in a small bowl until smooth.

11. Once the cake has cooled slightly, pour the glaze over it and top with additional shredded coconut.

Servings and Timing

• Servings: 12 slices

• Prep Time: 15 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 45 minutes

Storage/Reheating

Store the Coconut Loaf Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it for a longer period, you can refrigerate it for up to a week. The cake can also be frozen for up to 3 months. To thaw, simply let it sit at room temperature for a few hours or microwave individual slices for a quick warm-up.

FAQs

1. Can I use sweetened coconut milk instead of unsweetened?

It’s best to use unsweetened coconut milk to keep the cake from becoming too sweet, as the shredded coconut and glaze already add enough sweetness.

2. Can I use a different type of flour?

For a gluten-free version, you can use a gluten-free all-purpose flour blend, but the texture may differ slightly.

3. Can I add nuts to the cake?

Yes, adding chopped macadamia nuts or almonds can add an extra crunch and flavor that pairs well with coconut.

4. Can I use coconut extract instead of almond extract?

Yes, you can substitute coconut extract for almond extract if you want to enhance the coconut flavor in the cake.

5. How do I know when the cake is done?

Check the center of the cake by inserting a toothpick. If it comes out clean, the cake is done. If it comes out with batter, continue baking for another 10-15 minutes and check again.

6. Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it at room temperature. The glaze can be made just before serving.

7. Can I make this recipe into cupcakes?

Yes, you can make this cake into cupcakes. Bake for about 18-20 minutes or until a toothpick comes out clean.

8. Can I skip the glaze?

While the glaze adds extra flavor and sweetness, the cake is perfectly delicious on its own without it. You can also dust the cake with powdered sugar if you prefer a simpler finish.

9. Can I freeze the cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap and foil before freezing to keep it fresh. Let it thaw at room temperature when you’re ready to enjoy it.

10. Can I add fruit to the cake?

Yes, you can fold in small pieces of dried fruit such as raisins or cranberries for added flavor, though it may alter the texture of the cake slightly.

Conclusion

Coconut Loaf Cake is a perfect balance of buttery richness and tropical coconut flavor. Its moist texture and sweet coconut glaze make it a delicious treat for any occasion. Whether you’re serving it for dessert or enjoying it with a cup of tea, this loaf cake will surely become a favorite. With simple ingredients and easy steps, it’s a great choice for both beginners and seasoned bakers.