Go Back

Coconut Loaf Cake

This coconut loaf cake features a moist, tender crumb with a slight chew from shredded coconut, baked into a rustic, golden loaf. The process involves toasting shredded coconut, mixing simple pantry ingredients, and baking until fragrant and golden, resulting in a fragrant, nostalgic treat reminiscent of lazy weekend afternoons. Its inviting aroma and cozy texture make it perfect for sharing or indulging in a quiet moment.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: Tropical
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shredded coconut sweetened or unsweetened
  • 1 ¾ cups all-purpose flour
  • ½ cup sugar white and brown mix preferred
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup coconut milk full-fat preferred
  • 1 teaspoon vanilla extract
  • ¾ cup toasted shredded coconut for mixing into batter

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Skillet
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a loaf pan with butter and lightly dust with flour or line it with parchment paper for easy removal.
  2. In a dry skillet over medium heat, toast 1 cup of shredded coconut, stirring constantly until golden and fragrant, about 3-4 minutes. Transfer to a plate and let cool slightly.
  3. In a large mixing bowl, whisk together the all-purpose flour, sugar, and a pinch of salt until evenly combined.
  4. In a separate bowl, cream the softened butter with the eggs one at a time, beating well after each addition until the mixture is light and slightly fluffy.
  5. Stir in the coconut milk and vanilla extract into the wet mixture, blending until smooth.
  6. Gently fold the toasted shredded coconut into the wet mixture, ensuring it’s evenly distributed for bursts of coconut flavor with every bite.
  7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
  8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to distribute evenly. Tap the pan lightly on the counter to release any air bubbles.
  9. Bake in the preheated oven for 50-60 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
  10. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. The aroma of toasted coconut will fill your kitchen as it cools.
  11. Slice and enjoy this fragrant, moist coconut loaf cake plain or with a touch of butter or jam — it's perfect for sharing or savoring alone.

Notes

For extra flavor, add a splash of rum or vanilla to the batter. Toasted shredded coconut enhances aroma but can be omitted for a milder version. Store leftovers wrapped tightly for up to 3 days or freeze for longer freshness.