Irresistible Coconut Loaf Cake Recipe for Tropical Delight

There’s something magical about a Coconut Loaf Cake that can transport you straight to a tropical paradise with just one slice. Imagine the sweet, nutty aroma wafting through your kitchen as it bakes, tempting even the most disciplined among us to sneak a taste before it’s fully cooled. The first bite reveals a moist texture that’s both comforting and indulgent, with a delightful hint of coconut that dances on your palate.

This Coconut Loaf Cake isn’t just a dessert; it’s an experience, perfect for brightening up lazy afternoons or serving at family gatherings. I remember the first time I made this cake; my friends declared it “the best thing since sliced bread” — and who doesn’t love that? Whether it’s a cozy Sunday brunch or a potluck with friends, this recipe guarantees smiles all around.

I still chuckle when I think of my friend trying to hide her second slice behind her coffee cup during our last brunch—it was that good!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better flavor and texture; it’s essential for the cake’s structure.

• Sugar: Granulated sugar is perfect here, helping to create that tender crumb we all crave.

• Coconut Milk: Choose full-fat coconut milk for maximum creaminess and rich coconut flavor.

• Baking Powder: Ensure it’s fresh to achieve the best rise in your cake, making it light and fluffy.

• Shredded Coconut: Opt for unsweetened shredded coconut for a more authentic taste without extra sugar.

• Eggs: Fresh eggs contribute moisture and richness to the loaf while helping bind everything together.

• Vanilla Extract: Use pure vanilla extract for depth of flavor; nothing beats the real deal!

• Coconut Oil: Melted coconut oil adds additional coconut flavor while keeping the loaf moist.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Coconut Loaf Cake

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan so your masterpiece slides out easily once baked.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and shredded coconut until well combined. This creates a solid base for your cake.

Combine Wet Ingredients: In another bowl, mix melted coconut oil, eggs, coconut milk, and vanilla extract until smooth and creamy. This step ensures your flavors meld beautifully.

Combine Mixtures: Gently fold the wet ingredients into the dry mix until just combined—don’t overmix! You want that airy texture for fluffy perfection.

Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake in the preheated oven for 50-60 minutes until golden brown and a toothpick comes out clean from the center.

Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack. Patience is key; let it cool completely before slicing!

Now you have successfully created an irresistible Coconut Loaf Cake that will have everyone asking for seconds! Serve it with a side of tropical fruit or simply enjoy it as is—either way, happiness is guaranteed.

Perfecting the Cooking Process

To make the best coconut loaf cake, start by creaming the butter and sugar until fluffy. Then, gradually add in eggs, followed by dry ingredients and coconut milk for that tropical flair.

Add Your Touch

Feel free to swap out regular flour for coconut flour for a richer flavor. You can also add chocolate chips or nuts to elevate your coconut loaf cake even further.

Storing & Reheating

Store your coconut loaf cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze; simply reheat in the oven when ready to enjoy.

Baking this coconut loaf cake always reminds me of my grandmother’s kitchen filled with laughter and sweet scents. She’d say, “A good dessert shares happiness,” and boy, did this one do just that!

FAQ

What can I substitute for fresh coconut in the recipe?

You can use shredded unsweetened coconut if fresh is not available.

How long does it take to bake the coconut loaf cake?

It usually takes about 50-60 minutes at 350°F (175°C) until golden brown.

Can I use a different type of milk in this loaf cake?

Yes, almond milk or whole milk works well as alternatives in this recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Coconut Loaf Cake

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves 12 1x

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Description

Coconut Loaf Cake is a tropical delight that brings the sunshine to your table with every slice. Its moist texture and rich coconut flavor make it an irresistible treat for any occasion, from casual brunches to festive gatherings. With a simple preparation process, this cake is perfect for both novice and experienced bakers. Serve it plain or dress it up with fresh fruit or whipped cream for an extra touch of indulgence.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup full-fat coconut milk
• 2 tsp baking powder
• 1 cup unsweetened shredded coconut
• 3 large eggs
• 2 tsp pure vanilla extract
• ⅓ cup melted coconut oil

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and shredded coconut.
3. In another bowl, combine melted coconut oil, eggs, coconut milk, and vanilla extract until smooth.
4. Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
6. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 215
• Sugar: 14g
• Sodium: 130mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg