Coconut Loaf Cake

Why You’ll Love This Recipe

I absolutely love this Coconut Loaf Cake because it’s the perfect balance of richness and lightness. The combination of coconut milk, shredded coconut, and sour cream creates a moist and tender cake, while the sweetened shredded coconut on top gives it a lovely texture and extra sweetness. It’s not overly sweet, which makes it ideal for pairing with a cup of tea or coffee. The simplicity of the ingredients and the ease of preparation make this cake a go-to for a cozy treat anytime. Plus, it’s always a hit when shared with friends and family!

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup shredded unsweetened coconut

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup coconut milk

• 1/2 cup sour cream

• 1/4 cup sweetened shredded coconut (for topping)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.

2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Stir in the shredded unsweetened coconut to distribute it evenly.

3. Cream the Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3–4 minutes.

4. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.

5. Add Wet and Dry Ingredients: In a small bowl, combine the coconut milk and sour cream. Alternately add the dry ingredients and the coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.

6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the sweetened shredded coconut evenly over the top for a nice finish.

7. Baking Time: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Servings and Timing

This recipe yields about 10 servings. The total prep time is around 15 minutes, with a baking time of 50–60 minutes, bringing the total time to about 1 hour 10 minutes.

Variations

• Coconut Glaze: For an extra coconut touch, drizzle a coconut glaze over the cooled cake. Simply mix powdered sugar with coconut milk until smooth and pour over the cake.

• Add Lime Zest: Add a teaspoon of lime zest to the batter for a citrusy contrast that pairs beautifully with the coconut flavor.

• Add Chocolate: You can stir in some mini chocolate chips or drizzle melted chocolate over the top for a coconut-chocolate combination.

Storage/Reheating

Store any leftover Coconut Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week. You can also freeze the cake for up to 3 months—just be sure to let it cool completely before wrapping and storing. To enjoy it again, let it thaw at room temperature.

FAQs

Can I make this cake dairy-free?

Yes! To make this cake dairy-free, substitute the butter with a plant-based butter and use a dairy-free sour cream alternative. The coconut milk in the recipe is already dairy-free.

Can I use sweetened shredded coconut in the batter?

It’s best to use unsweetened shredded coconut in the batter to keep the cake from being too sweet, but you can use sweetened coconut if that’s what you have on hand. Just adjust the sugar slightly to compensate for the extra sweetness.

Can I bake this cake in a different pan size?

If you want to make a larger or smaller cake, you can adjust the pan size accordingly. For a larger cake, consider using a 10×5-inch pan, and for a smaller one, a mini loaf pan would work great.

Can I add other mix-ins to the cake?

Absolutely! If you like, you can fold in chopped macadamia nuts, dried pineapple, or even a handful of raisins or coconut flakes for additional texture and flavor.

How can I make this cake a bit more moist?

If you find the cake a little dry, you can try adding an extra tablespoon of coconut milk or even a bit of coconut oil to the batter. You can also make sure not to overbake it, as this can dry the cake out.

Conclusion

This Coconut Loaf Cake is the ultimate treat for coconut lovers. Its moist, fluffy texture and rich coconut flavor make it a perfect dessert for any occasion. Whether you’re serving it at afternoon tea, as a snack, or simply enjoying it with a cup of coffee, this cake will never disappoint. With simple ingredients and minimal effort, you’ll have a delicious homemade cake in no time!