Description
Moist, fluffy, and full of coconut flavor, this easy loaf cake is made with coconut milk, shredded coconut, and sour cream for the perfect texture and taste.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup shredded unsweetened coconut
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup coconut milk
½ cup sour cream
¼ cup sweetened shredded coconut (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the unsweetened shredded coconut.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Combine wet and dry: Mix coconut milk and sour cream together. Add dry ingredients alternately with the coconut milk mixture, beginning and ending with dry. Mix until just combined.
Pour and top: Pour batter into prepared loaf pan. Smooth the top and sprinkle with sweetened shredded coconut.
Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a tropical twist, add lime zest or chopped dried pineapple.
A coconut glaze (powdered sugar + coconut milk) adds extra sweetness.
Add mini chocolate chips for a coconut-chocolate version.
Use dairy-free butter and sour cream for a dairy-free variation.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
