Description
This Coconut Loaf Cake is a delightful, moist cake made with coconut milk and shredded coconut, topped with a sweet coconut glaze. With a perfect balance of vanilla and almond extracts, this cake offers a soft and fluffy texture. Ideal for coconut lovers, this cake is perfect for afternoon tea or as a sweet treat for any occasion!
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
Instructions
- Preheat the oven to 350°F (175°C). Prepare a loaf pan by lining it with parchment paper and greasing it with butter.
- In an electric mixer with the paddle attachment, beat the butter and sugar together for about 3 minutes until light and fluffy.
- While the butter and sugar are beating, combine the flour, baking powder, and salt in a separate bowl. Stir with a fork.
- Add the eggs to the butter mixture one at a time, beating just to incorporate after each addition.
- Beat in the vanilla and almond extracts.
- Turn the mixer to low and alternate adding the flour mixture and coconut milk until combined.
- Scrape the sides and bottom of the bowl, then gently fold in the shredded coconut.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 1 hour to 1½ hours, checking with a toothpick to ensure the center is cooked. If the toothpick comes out clean, the cake is ready. If not, continue baking until done and the top is golden brown.
- Allow the cake to cool for 10-15 minutes before preparing the glaze.
- To make the glaze, whisk together the confectioners’ sugar, coconut milk, and vanilla extract in a small bowl until smooth.
- Once the cake has cooled slightly, pour the glaze over the cake and top with additional shredded coconut if desired.
Notes
- For a richer coconut flavor, use full-fat coconut milk instead of the unsweetened version.
- You can add a bit of toasted coconut on top for extra texture and flavor.
- Make sure the cake is fully cooled before glazing to prevent the glaze from melting off.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
