Description
This Coconut Loaf Cake is a delightful tropical treat featuring the rich flavors of coconut milk and shredded coconut. Moist and tender, this cake is perfect for a tea-time snack or a light dessert. The optional coconut glaze adds a luscious sweetness that complements the nutty coconut undertones of the loaf.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened shredded coconut
Wet Ingredients
- 1 cup coconut milk (full-fat for best texture)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside to keep the dry mixture evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, egg, vanilla extract, and melted butter. Add the granulated sugar and mix until smooth and creamy.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, gently stirring with a spatula until just combined. Be careful not to overmix; a few lumps in the batter are okay to keep the cake tender.
- Add Shredded Coconut: Fold in the unsweetened shredded coconut to distribute it evenly throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil and continue baking.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle over the cooled loaf for extra sweetness and a glossy finish.
- Serve: Slice the coconut loaf cake and enjoy it with tea, coffee, or as a tropical treat any time of day.
Notes
- Use full-fat coconut milk for the best moist texture in the cake.
- Do not overmix the batter to avoid a dense cake; a few lumps are fine.
- Cover the cake with foil if it browns too quickly during baking to prevent burning.
- The glaze is optional but adds a lovely sweetness and enhances the coconut flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
