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Coconut Loaf Cake

Coconut Loaf Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup (40g) unsweetened shredded coconut, plus extra for topping
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 3/4 cup (180ml) full-fat coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 1 cup (120g) powdered sugar
  • 2 to 3 tbsp full-fat coconut milk
  • 1/4 tsp vanilla extract or coconut extract
  • 2 tbsp toasted shredded coconut

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk melted butter and sugar until pale, then whisk in eggs, coconut milk, and extracts.
  2. Whisk flour, baking powder, and salt in a separate bowl. Fold into wet ingredients until just combined, then fold in 1/2 cup shredded coconut.
  3. Scrape batter into the pan, smooth the top, and sprinkle with extra coconut if desired. Bake 50 to 55 minutes until deep golden and a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.
  4. Whisk powdered sugar, 2 tbsp coconut milk, and vanilla until thick and pourable. Add the last tablespoon of milk gradually if needed.
  5. Drizzle glaze over the cooled cake, scatter with toasted coconut, and let set 10 minutes. Slice and serve.

Notes

The cake tastes even better the next day as the coconut flavor deepens. For a pretty crackly top, bake the cake without the extra coconut topping and only sprinkle toasted coconut over the glaze. If you frost the cake while it is still warm, the glaze will soak in and become less visible, so patience pays off.