Coconut Loaf Cake is a delightful treat that brings a taste of the tropics into your home. With its soft, rich texture and a sweet coconut flavor, it’s perfect for family gatherings or just a cozy afternoon snack. This cake is simple to make and will surely impress everyone at the table.

Why You Will Love This Coconut Loaf Cake

This loaf cake is an easy bake that anyone can master. It uses everyday ingredients, making it a fantastic choice for busy moms and dads. The prep time is quick, and the result is a moist and flavorful treat that the whole family will enjoy. Plus, it fills your kitchen with a warm, inviting aroma.

How to Make Coconut Loaf Cake

Making this loaf cake is straightforward and fun! Start by mixing your dry ingredients, creaming your butter and sugar, then combining it all together with coconut milk. The batter comes together easily and doesn’t require any fancy techniques, so even beginners can shine in the kitchen.

What You Need

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup full-fat coconut milk
1/2 cup shredded sweetened coconut, plus more for topping
1 cup powdered sugar
2-3 tablespoons coconut milk (or milk)
1/2 teaspoon vanilla extract

Step-by-Step

Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
Add Eggs: Beat in eggs one at a time, mixing well after each addition.
Vanilla: Stir in vanilla extract.
Alternate Dry and Wet: Gradually add dry ingredients to wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined after each addition.
Fold in Coconut: Gently fold in shredded coconut until just combined.
Pour and Bake: Pour batter into prepared loaf pan and spread evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if browning too quickly.
Cool: Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Optional Glaze: While the cake is cooling, whisk together powdered sugar, coconut milk (or milk), and vanilla extract until smooth. Add more liquid if needed to reach desired consistency.
Glaze and Sprinkle: Once the cake is completely cool, drizzle with glaze (if using) and sprinkle with additional shredded coconut.
Serve: Slice and serve.

How to Serve Coconut Loaf Cake

This tropical treat is fantastic on its own but pairs beautifully with fresh fruit or a scoop of vanilla ice cream. You can enjoy it for breakfast with your coffee or as an afternoon snack. For special occasions, consider serving it with a light glaze on top and extra coconut for a festive touch.

How to Store Coconut Loaf Cake

To keep your loaf cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap for up to a month. Just thaw them on the countertop before serving.

Recipe Tips

Ensure your butter is soft for easy creaming with sugar.
Don’t overmix the batter; stop when just combined.
You can add a pinch of nutmeg or cinnamon for extra flavor.
For a lightened version, swap half the butter with unsweetened applesauce.
Test with a toothpick to check for doneness in the middle of the cake.
If it browns too quickly, tent with aluminum foil while baking.

Variations & Swaps

Lemon Coconut Loaf: Add lemon zest for a zesty twist.
Gluten-Free Option: Use a gluten-free flour blend.
Chocolate Chip Addition: Fold in chocolate chips for a delightful chocolate-coconut combo.

FAQs

Can I make this cake ahead of time?
Yes! The cake can be made a day in advance and stored wrapped in plastic wrap or in an airtight container. It tastes even better the next day as the flavors meld together.

Can I freeze Coconut Loaf Cake?
Absolutely! You can freeze the whole cake or individual slices. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight or at room temperature for a few hours.

What should I do if the cake sinks in the middle?
This can happen if the batter is undermixed or if the oven temperature is too low. Make sure to mix just until combined and check your oven temperature with an oven thermometer.

Can I substitute the coconut milk?
Yes, you can use whole milk or almond milk if you prefer. Coconut milk adds a rich flavor, but any milk will work in a pinch.

What can I serve with this loaf?
You can serve it with whipped cream, fresh berries, or even a drizzle of chocolate or caramel sauce. It’s a versatile cake that pairs well with many toppings!